It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best vehicles for seasonal fruit, whipped cream, sorbet, and ice cream. Whether you hail from Australia, New Zealand or elsewhere, I hope you’ll attempt this gorgeous recipe. It’s a delightful dessert any time of year.
How to Make Pavlova: Working With Egg Whites
Sweet, crunchy, and meltingly soft, Pavlova is a reason for understanding the fickle, hard-working, all-purpose egg white. You create your best egg white-based confections when you know how to treat this important part of the egg. An egg white is pure protein. When room temperature to begin with, egg whites will grow bigger and stronger with whipping. For this reason, it’s best to start whipping egg whites on a lower speed, increasing incrementally as you get to the aspired consistency. I like to say I’m cajoling my egg whites into submission. To achieve room temperature egg whites, take eggs out the night before you need them, or place in a bowl of warm water for about 10 minutes to take their chill off. Make sure all bowls, hands, and utensils touching egg whites are as clean and free of random oils as possible. When separating eggs, crack in half and gently toss the yolk back and forth between the eggshell halves, dripping egg white out into a clean container. If a bit of yolk drops into your pristine whites, fish it out with a clean eggshell. Hint: if a bit of shell gets in, they will sink to the bottom and be easy to spot and hold back when it comes time to use the egg whites. Not sure what to do with the leftover egg yolks? Most custards like pastry cream or stovetop pudding are egg yolk based. Recipe adapted from Flo Baker’s pavlovas in the San Francisco Chronicle: Fourth of July dessert has roots in Australia Pour the vanilla extract and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl. A few minutes after these dry ingredients are added, slowly pour in the vanilla and, if you didn’t use cream of tartar, the vinegar. Increase speed a bit and whip until meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees and turn pan around. Additional Links: Chocolate Pavlova with Raspberries here on Simply Recipes
