What are the ingredients for a Pavlova?!
So I was visiting my Aunt in Texas and My cousin!.!.!. lets call her!.!.!. Jane!. Made a pavlova!. And it was soooo good! I absolutely adored it but i cant find out how to make it and i want it to be my bday cake kinda!.!.!.Www@FoodAQ@Com
Answers:
Ingredients for PAVLOVA
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
Method
1 Place rack in the middle of the oven and preheat the oven to 275°!. Line a large baking sheet with parchment paper!. Pour the vanilla and vinegar (if using) into a small cup!. Stir the cornstarch into the sugar in a small bowl!.
2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes!.
3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture!. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar!.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes!.
4!. Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner!. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked!.
5!.Place baking sheet in the oven!. Reduce oven temperature to 250°F!. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked!. The interiors should have a marshmallow-like consistency!. 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!.
6!.Gently lift from the baking sheet and cool on a wire rack!. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid
7!.Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream!.
Makes 8-10 pavlovas!.Www@FoodAQ@Com
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
Method
1 Place rack in the middle of the oven and preheat the oven to 275°!. Line a large baking sheet with parchment paper!. Pour the vanilla and vinegar (if using) into a small cup!. Stir the cornstarch into the sugar in a small bowl!.
2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes!.
3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture!. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar!.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes!.
4!. Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner!. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked!.
5!.Place baking sheet in the oven!. Reduce oven temperature to 250°F!. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked!. The interiors should have a marshmallow-like consistency!. 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!.
6!.Gently lift from the baking sheet and cool on a wire rack!. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid
7!.Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream!.
Makes 8-10 pavlovas!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Best-Ever-N!.!.!.
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Egg whites, sugar, heavy cream!.
http://www!.foodnetwork!.com/recipes/gale-!.!.!.
Check out the recipe at foodnetwork!.com
Www@FoodAQ@Com
http://www!.foodnetwork!.com/recipes/gale-!.!.!.
Check out the recipe at foodnetwork!.com
Www@FoodAQ@Com