Classic Aussie Pavlova Recipes

AUSTRALIAN PAVLOVA

Steps:

• Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
• Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
• Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
• Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
• The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").

BRENDA'S CLASSIC AUSTRALIAN PAVLOVA

Steps:

• Preheat oven to 275 degrees.
• Beat egg whites until very stiff. Gradually add water beating between teaspoons.
• Add sugar VERYgradually. Take your time and don't hurry this step. Then beat in the salt, vanilla, vinegar and cornstarch.
• Shape meringue into a large 10 inch circle on parchment paper thats been placed on a cookie sheet.
• Build up the sides by laying coils of meringue one on top of the other to approximately a 1 inch depth. Or, you could spread the meringue with a spoon, using it to build up the sides.
• Bake for 1 hour.
• Turn off oven and leave tart inside for another hour.
• Gently peel off the parchment paper.
• Fill with whipped cream and top with fruit.

THE BEST PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.