My N Z Pavlova Recipes

BEST EVER NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
• Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
• Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 250°F.
• Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.
• Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.
• Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
• Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches
• Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.
• Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.
• This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.

NEW ZEALAND PAVLOVA

Steps:

• Gather the ingredients.
• Heat the oven to 275 F/140 C and place the rack in the middle of the oven.
• Line a baking tray with aluminum foil and score a 7-inch circle on the foil with the blunt edge of a knife, without tearing the foil. (Use a bowl as a guide.) Set aside.
• In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed until the whites form soft peaks .
• Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks.
• Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula.
• Add the vanilla and gently fold the mixture again.
• Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a shallow well in the middle.
• Bake the meringue for about 1 hour and 15 minutes or until it turns a very pale, pinkish eggshell color.
• Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
• Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.
• Gather the ingredients.
• Whip the cream with the vanilla and icing sugar until it forms peaks and set aside.
• Prepare the fruit by washing it and slicing any that aren't going to be left whole.
• If using bananas, toss with the lemon juice to prevent browning.
• Gently spread the cream over the top of the cooled meringue with a spatula.
• Arrange the fruit on top. Garnish with fresh mint, if desired.
• Serve immediately and enjoy.

PAVLOVA

Steps:

• Preheat oven to slow 150C degrees.
• Line a baking tray with baking paper.
• Draw a 20cm circle on the paper.
• Beat the egg whites in a large dry bowl until soft peaks form.
• Gradually add the sugar, beating well after each addition.
• Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
• Spread meringue mixture onto tray inside the marked circle.
• Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
• This will strengthen the sides, stopping them from collapsing.
• Bake for 40 minutes.
• Turn the oven off and allow the meringue to cool completely in the oven.
• Whip the cream.
• Halve the strawberries and peel and slice the kiwifruit.
• Decorate pavlova with cream and fruit.
• Enjoy!

PAVLOVA

Steps:

• Beat egg whites and cornflour well with electric mixer.
• Add vinegar and vanilla beat 1-2 minutes.
• Add sugar gradually while beating continue beating until sugar is dissolved and mixture forms stiff peaks. This takes about 10-15 minutes, your mixture should look smooth and very glossy.
• Moisten baking paper with a little water.
• Spread mixture on paper about 2-3 inches deep in a circle.
• Place in preheated oven 180 C and bake 1.1/2 hours - turn off the oven and allow to come to room temperature. Do not open the oven during the cooling as it may cause the pavlova to collapse.
• Cover with whipped cream and decorate with either chocolate, nuts or fruit, serve either on its own or with fruit.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
• In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
• Reduce oven heat to 200°F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
• Top with whipped cream and arrange fruit over top.
• Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Cover a baking sheet with foil, and spray lightly with cooking spray.
• In a large (chilled and copper if possible)bowl, beat the egg whites to form stiff peaks.
• Add white sugar slowly, and continue beating.
• When egg whites are very stiff, add vinegar and boiling water.
• Continue beating until glossy surface is beginning to fade, and mixture is very stiff.
• Pile meringue onto prepared baking sheet and shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
• Place meringue in the oven, shut the door, and turn the heat off.
• Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots.
• If soft in the center, heat oven to 250 F (120 degrees C).
• Place meringue back into the oven, and turn off the heat.
• Cool when done. Transfer onto a serving platter.
• Whip the cream until just stiff.
• Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue.
• Arrange the fruit on top of the whipped cream, and serve.