The Friday Baking Project

Pavlova

Yield: One large, or six individual Pavlova

# of Servings:  6 to 8

Ingredients

Meringue:

3 large egg whites (3 fl oz)

¼ tsp salt

2 ¼ tsp (.3 oz / 9 g) potato starch

¾ cup (5.5 oz / 153 g) sugar

¾ tsp vanilla extract

¾ tsp fresh lemon juice

Whipped Cream:

1 ¼ cup (10 fl oz) heavy cream^, well chilled

3 tbl confectioners’ sugar

¾ tsp vanilla extract

Fresh berries:

2 ¼ cup mixed berries (strawberries, raspberries, blueberries)

Special tools and equipment needed:

• Baking sheet
• Parchment paper
• 21†plastic pastry bag and French star tip (#864)

Pre-recipe preparations:

• Preheat oven to 250 °F
• Cut parchment to fit baking sheet. On parchment, using a pencil, trace an 8†circle for a large Pavlova using an 8†cake ring, cake pan or cardboard circle as a guide. For individuals, trace six 3 â…› circles using biscuit cutter. Turn the paper over so the pencil markings are on the opposite side of the paper.

Directions:

1. Place egg whites in machine bowl with whip, and on medium speed whip until just combined, about 1 minute.
2. Sprinkle potato starch over whites and continue beating until soft peaks.
3. Slowly add the sugar, and continue beating until a stiff meringue.
4. Add vanilla extract and lemon juice, and beat just to combine.
5. Place a dab of meringue under each corner of the parchment paper to hold it in place.
6. Spread the meringue inside the parchment circle, making an indentation in the center and building up the rim. An 8†cake ring works very well to help form the raised edge.  Place a few dollops or meringue on the pan to use as tests on meringue doneness.
7. For individual Pavlovas, fill the pastry bag with the meringue and pipe out circles with a slightly raised edge. Pipe out small shells of meringue on the sheet to use as tests on meringue doneness.
8. Bake at 250 °F for 1 ¼ hours, the meringue should turn to an off-white color.
9. Reduce heat to 200 °F and continue baking for another 45 minutes. Total baking time is 2 hours.
10. Turn oven off and leave meringue in oven for another 2 hours, or overnight¹.
11. Both sizes of Pavlova can be kept (depending on the humidity) in airtight containers for two to three days.

Finishing:

1. Gently mix the berries in a bowl.
2. In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla until medium-firm peaks.
3. Fold the whipped cream into the meringue, and top with the mixed berries.
4. For individual Pavlovas, smear a little dab of jam on the plate (prevents sliding) and place the meringues on top. Totally fill the inside of each with a mound of whipped cream, and cover with a generous helping of berries.  Garnish with a mint sprig.

Notes:

1. For the two hours or more the meringue is in the turned off oven it is a good idea to put a post-it note by the oven as reminder. Otherwise, someone may turn the oven on and the poor meringue would be toast.