![]() The meringue can be stored in an airtight container at room temperature for a day or two before assembling the pavlova. Gently peel the baked, cooled meringue off the parchment paper. Let the meringue cool completely in the oven with the door ajar (I left it overnight). If the meringue browns during this time, reduce the oven heat by 5-10 degrees. You can make the meringue as swoopy or smooth as you wish – you can even pipe it with a piping bag.īake in the preheated 275˚F (250˚F convection) oven and bake for 1 hour and 15 minutes. Scoop the meringue onto the parchment-lined baking sheet and gently shape it into an 8″ circle, making sure the sides are higher than the middle. Then fold in:ġ/2 tsp vinegar (I used red wine vinegar because it was the easiest to reach in the cupboard) Sift 1 1/2 tsp cornstarch over the meringue and fold in with a spatula. Gradually add 1/2 cup granulated sugar, beating until stiff glossy peaks form and the sugar has dissolved (rub a little meringue between your fingers to see if it’s still gritty – if so, beat on low speed until silky smooth). Add 1/8 tsp cream of tartar and continue beating until soft peaks form. In the bowl, place 2 egg whites and beat on medium-high speed until foamy. Wipe your mixer bowl and whisk attachment with a vinegar-moistened paper towel to remove any traces of grease. Preheat the oven to 275˚F (250˚F convection) and line a baking sheet with parchment paper. But it’s so tasty that this shouldn’t be hard!Īdapted from Marcellina in Cucina’s challenge recipe The one downside to this dessert is that it doesn’t keep well AT ALL (the meringue will get soggy and the spun caramel will melt into nothing) so you need to assemble it just before serving (luckily all the individual components can be made in advance) and then eat it all in one sitting. This was a delicious combination of tastes and textures: crispy-chewy-marshmallowy meringue, whipped cream mixed with a little Greek yogurt for some tang, sweet-tart plums with the warmth of cinnamon, and the added crunch of the spun caramel. I decided to add some drama to my pavlova with a tangle of spun caramel threads, which is a fun little trick to add visual interest to any dessert. They give this light and summery dessert a hint of fall, a season I am pretty excited for. While fresh fruit is the norm for topping a pavlova, it’s plum season, and I cannot resist poached plums spiked with a little cinnamon. That might be a bit of a stretch, but I completely understand why Australia and New Zealand are fighting over it, because DANG, pavlova is delicious! I’ve made several in the past, and for a while the header image on my blog was a pavlova, but somehow I’ve never actually posted a recipe. While both New Zealand and Australia claim to be the originator of this dessert, it is named after the Russian ballerina Anna Pavlova, because the billows of meringue and cream are supposed to resemble her tutu. But better late than never, right? August’s challenge, set by Marcellina, was the pavlova: a crisp meringue base filled with whipped cream and fruit. Serve warm.I have majorly fallen off the Daring Kitchen challenge bandwagon (the last challenge I did was in May!), and even now, my attempt to jump back on is a week late. Reduce the temperature to 350 F (180C) and bake for another 20 minutes.Smooth the top and place the sour cherries. Spread the mixture on the partially baked tart dough.Add butter and the whole egg and process until the mixture is smooth. Pulse almonds, sugar and salt in a food processor.1 1/2 cup sour cherries, stones removed.Recipe adapted from Martha Stewart’s Baking Handbook Bake blind for 15 minutes, remove the weight and let cool.Freeze crust at least 30 minutes before baking. Press the dough evenly over the bottom and up the sides of the pan. Butter a 9-inch fluted tart pan with a removable bottom.Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.Stir in the yolk and pulse again until the dough forms clumps and curds.Add butter and pulse until it resembles a coarse meal.Pulse flour, sugar and salt in a food processor.Preheat the oven to 375 F (190C) degrees.1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed.Recipe from Dorie Greenspan’s book “Baking: From My Home to Yours”
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