Maple-berry pavlova
Maple-berry pavlova
WITH A CRISP SHELL and a marshmallow-like interior, this large, billowy meringue is topped with whipped cream mixed with a little Greek yogurt and then crowned with sweetened berries. In midsummer, swap the berries with peaches or nectarines.
1 cup (8 oz/250 g) plus 2 teaspoons sugar
2 teaspoons cornstarch
4 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
Maple Yogurt Cream, see recipe
Maple-Berry Topping, see recipe
serves 6–8
1 Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper. Using an 8-inch (20-cm) round cake pan as a guide, draw an 8-inch (20-cm) circle on the parchment. Turn the parchment over on the sheet.
2 In a small bowl, stir together the 2 teaspoons sugar and the cornstarch. In a stand mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and beat on medium-high speed until soft peaks form, about 2 minutes. Gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, beating constantly for about 3 mi nutes.
Sprinkle with the cornstarch mixture and add the vanilla and salt and continue beating until very stiff, glossy, and the meringue holds a peak when the beater is lifted straightup, 1–2 minutes longer.
3 Dab a bit of the meringue underneath the corners of the parchment to secure it to the baking sheet. Using a rubber spatula, immediately mound the meringue in the center of the circle on the parchment. Spread the meringue to fill the circle, forming a shell with 2½-inch (6-cm) high sides and a wide well in the center.
4 Place the meringue in the oven, immediately reduce the oven temperature to 250°F (120°C), and bake for 45 minutes. Rotate the baking sheet, reduce the oven temperature to 200°F (95°C) and bake the meringue until dry, crisp, and firm on the outside but still soft inside, about 45 minutes longer. Turn off the oven and let cool in the oven for 1 hour. Let the meringue cool completely on the baking sheet on a wire rack. Peel off the parchment.
5 Gently transfer the meringue to a large platter. Spoon the Maple-Yogurt Cream in the center and top with Maple-Berry Topping. Cut into wedges and serve right away
WITH A CRISP SHELL and a marshmallow-like interior, this large, billowy meringue is topped with whipped cream mixed with a little Greek yogurt and then crowned with sweetened berries. In midsummer, swap the berries with peaches or nectarines.
1 cup (8 oz/250 g) plus 2 teaspoons sugar
2 teaspoons cornstarch
4 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
Maple Yogurt Cream, see recipe
Maple-Berry Topping, see recipe
serves 6–8
1 Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper. Using an 8-inch (20-cm) round cake pan as a guide, draw an 8-inch (20-cm) circle on the parchment. Turn the parchment over on the sheet.
2 In a small bowl, stir together the 2 teaspoons sugar and the cornstarch. In a stand mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and beat on medium-high speed until soft peaks form, about 2 minutes. Gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, beating constantly for about 3 mi nutes.
Sprinkle with the cornstarch mixture and add the vanilla and salt and continue beating until very stiff, glossy, and the meringue holds a peak when the beater is lifted straightup, 1–2 minutes longer.
3 Dab a bit of the meringue underneath the corners of the parchment to secure it to the baking sheet. Using a rubber spatula, immediately mound the meringue in the center of the circle on the parchment. Spread the meringue to fill the circle, forming a shell with 2½-inch (6-cm) high sides and a wide well in the center.
4 Place the meringue in the oven, immediately reduce the oven temperature to 250°F (120°C), and bake for 45 minutes. Rotate the baking sheet, reduce the oven temperature to 200°F (95°C) and bake the meringue until dry, crisp, and firm on the outside but still soft inside, about 45 minutes longer. Turn off the oven and let cool in the oven for 1 hour. Let the meringue cool completely on the baking sheet on a wire rack. Peel off the parchment.
5 Gently transfer the meringue to a large platter. Spoon the Maple-Yogurt Cream in the center and top with Maple-Berry Topping. Cut into wedges and serve right away
Maple-berry pavlova
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
