Pavlova From Edmonds Classics New Zealanders Favourite Recip 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.

PAVLOVA - FROM EDMONDS CLASSICS: NEW ZEALANDER'S FAVOURITE RECIP

Steps:

• Preheat oven to 180 deg C (350 F).
• Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
• Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
• Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour.
• Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
• If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.

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.