Meringue/Pavlova recipes?!
does anybody have any nice recipes for meringues or pavlovas or even nice fruit to put on top!?Www@FoodAQ@Com
Answers:
chocolate and tomato
put chocolate in the oven
and squeeze tomato over it
perfect for dining with friendsWww@FoodAQ@Com
put chocolate in the oven
and squeeze tomato over it
perfect for dining with friendsWww@FoodAQ@Com
Pavlova Recipe - New Zealand Pavlova Dessert Recipe
Pavlova is a traditional dessert in New Zealand and Australia claims it as well!. It is a meringue base that is filled with whipped cream and fruit, usually kiwifruit!. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy!. As with all meringues, this is best made on a dry day as high humidity can affect the end result!.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
4 egg whites
1/8 teaspoon cream of tartar
1 cup superfine sugar (see Note)
1 Tablespoon cornstarch
1 teaspoon vanilla extract
1 cup sliced fruit (kiwifruit, berries, peaches, etc!.)
1-1/2 cups lightly sweetened whipped cream
1/4 cup miniature chocolate chips, crushed or small candies, or additional fruit slices optional
Preparation:
Preheat oven to 400 F!. Line a shallow jelly roll pan with parchment paper or Silpat baking liners!.
Sprinkle cream of tartar over egg whites and beat until stiff!. Whisk together sugar and cornstarch!. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all is combined!. The meringue should be shiny, white, and stiff!. Fold in vanilla extract!.
Reduce oven heat to 200 F!. Mound the meringue on the pan in a round shape about 6 inches in diameter!. Bake for 1 hour!. Turn off oven, leaving meringue in the oven until it is cold or overnight!.
Arrange fruit over the base of the pavlova meringue, top with whipped cream, and sprinkle with chocolate chips, crushed or small candies, and/or additional fruit!.
Use a serrated knife to gently saw slices!. Store leftovers in a covered container!.
Yield: 6 to 8 servings
Note: If you cannot find superfine sugar, place granulated sugar in a food processor and process until the sugar crystals are down to half the original size!. Then measure and proceed with the pavlova!.
Pavlova Recipe Photo ? 2007 Peggy Trowbridge Filippone, licensed to About!.com, Inc!.
Www@FoodAQ@Com
Pavlova is a traditional dessert in New Zealand and Australia claims it as well!. It is a meringue base that is filled with whipped cream and fruit, usually kiwifruit!. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy!. As with all meringues, this is best made on a dry day as high humidity can affect the end result!.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
4 egg whites
1/8 teaspoon cream of tartar
1 cup superfine sugar (see Note)
1 Tablespoon cornstarch
1 teaspoon vanilla extract
1 cup sliced fruit (kiwifruit, berries, peaches, etc!.)
1-1/2 cups lightly sweetened whipped cream
1/4 cup miniature chocolate chips, crushed or small candies, or additional fruit slices optional
Preparation:
Preheat oven to 400 F!. Line a shallow jelly roll pan with parchment paper or Silpat baking liners!.
Sprinkle cream of tartar over egg whites and beat until stiff!. Whisk together sugar and cornstarch!. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all is combined!. The meringue should be shiny, white, and stiff!. Fold in vanilla extract!.
Reduce oven heat to 200 F!. Mound the meringue on the pan in a round shape about 6 inches in diameter!. Bake for 1 hour!. Turn off oven, leaving meringue in the oven until it is cold or overnight!.
Arrange fruit over the base of the pavlova meringue, top with whipped cream, and sprinkle with chocolate chips, crushed or small candies, and/or additional fruit!.
Use a serrated knife to gently saw slices!. Store leftovers in a covered container!.
Yield: 6 to 8 servings
Note: If you cannot find superfine sugar, place granulated sugar in a food processor and process until the sugar crystals are down to half the original size!. Then measure and proceed with the pavlova!.
Pavlova Recipe Photo ? 2007 Peggy Trowbridge Filippone, licensed to About!.com, Inc!.
Www@FoodAQ@Com
3 large fresh egg whites
6 oz (175 g) caster sugar
For the topping:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar
Pre-heat the oven to gas mark 2, 300°F (150°C) !.
You will also need a lightly oiled baking sheet, lined with silicone paper (baking parchment), which peels off very easily!.
Place the egg whites in a large clean bowl and have the sugar measured and ready!. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse)!. When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in!.
Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter!. Then spoon round blobs next to each other so that they join up to form a circle all around the edge!. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks!.
Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour!. (For important information about cooking at gas mark 1, click here!. )Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold!. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out!. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly!.
To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish!. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar!. Serve cut into wedges!.
http://www!.deliaonline!.com/recipes/pavlo!.!.!.Www@FoodAQ@Com
6 oz (175 g) caster sugar
For the topping:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar
Pre-heat the oven to gas mark 2, 300°F (150°C) !.
You will also need a lightly oiled baking sheet, lined with silicone paper (baking parchment), which peels off very easily!.
Place the egg whites in a large clean bowl and have the sugar measured and ready!. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse)!. When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in!.
Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter!. Then spoon round blobs next to each other so that they join up to form a circle all around the edge!. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks!.
Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour!. (For important information about cooking at gas mark 1, click here!. )Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold!. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out!. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly!.
To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish!. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar!. Serve cut into wedges!.
http://www!.deliaonline!.com/recipes/pavlo!.!.!.Www@FoodAQ@Com