New Zealand 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 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.

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:

• 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.