Memorial Day Pavlova
Whether you serve your Memorial Day Pavlova tiered or as a tart-style dessert, you can be certain that you'll satiate your craving for a melt-in-your-mouth, crackled, chewy, and delightful indulgence regularly.
You may be asking yourself, ‘What is pavlova?’ Pavlova is a large meringue shell with fruit or whipped topping on top - basically the meringue from a pie but baked! The inside is chewy and sweet, while the outside is hard and cracked, and it melts in your mouth like cotton candy! Need I say more?
Elements
4 Extra-Large Egg Whites
Pinch of Sea Salt
2 Tsp Cornstarch
1/2 Tsp White Vinegar
1 C Organic Cane Sugar
2 Tsp Madagascar Bourbon or Mexican Vanilla Extract
1/4 Tsp Almond Extract
Directions
Preheat oven to 300° Fahrenheit.
Place a silpat liner onto a baking sheet with raised edges.
In the bowl of a stand mixer fitted with a whisk attachment, add egg whites, cornstarch and salt; whisk on high until egg whites begin to thicken - about 2 minutes.
On low speed, add the sugar, one tablespoon at a time, until stiff and shiny peaks form - about 5 minutes.
Add vanilla and almond extracts and vinegar; mix until well incorporated, scraping the sides of the bowl often.
Gently pour the merengue onto the liner and flatten with a spatula, leaving directional spatula strokes, to form one large 10" circle or two 5" circles.
Reduce oven to 250° Fahrenheit and bake for 1 hour and 40 minutes, until the outside is crispy; the inside will be chewy like a marshmallow.
Turn oven off and allow meringue(s) to cool completely in the oven; DO NOT open the oven door for at least half an hour.
Once cooled, gently peel from silpat liner, place on a serving tray and garnish with cream and/or fresh berries.
See my recipes for Lemon Curd and Bourbon-Spiked Whipped Cream - they pair nicely with Pavlova.