Mango Pavlova (Meringue) 鮮果巴甫洛娃焗蛋白甜品

 

Pavlova Recipe巴甫洛娃焗蛋白脆餅甜品

Ingredients Yield: Makes 8-10 pavlovas

Meringue蛋白脆餅 :

• 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. And I choose Mango and Raspberries this time.





I made some mini pavlova (1" size). It is a perfect match with a cup of Latte!

sources: http://www.simplyrecipes.com/recipes/pavlova/