pavlova

nothing says summer like a berry pavlova.  i finally worked up the courage to make a meringue and try it out for myself.  just don't make it expecting it straight away as it's important for it to sit in the oven with the heat turned off for a few hours (or overnight).  don't worry if it doesn't look done, turn the temperature off and leave it after the correct time-  mine came out a bit more brown on top than i would have liked, but the inside was still soft, albeit with a few air pockets... guess i'll just have to have another attempt..

recipe (as most will be) courtesy of barefoot contessa...

the ingredients:

4 large egg whites, at room temperature

Pinch of salt

1 cup sugar

1 tsp white wine vinegar

2 tsp corn starch

½ tsp pure vanilla extract

the temp: preheat to 180 degrees F. (still feeling this one out for C, as i baked it at 140C)

the instructions: place a sheet of parchment paper on a sheet pan. draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (this way you won't get a pencil mark on the meringue.)

place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. teat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. bake for 1 1/2 hours. turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

the presentation: place cream on top of one meringue - add berries of your choice - top with second meringue - add cream - add berries - garnish with mint - enjoy :)

 

first things first.

as an ex-pat the metric system was no friend of mine.  i must've Googled 'how many grams in a stick of butter' a hundred times before it stuck.  here are some basic conversions to help ease the confusion!

1 stick of butter = 113 grams
1 cup of flour= 142g
*i always use plain flour, but if you need to make self rising from plain add 1 1/2 tsp baking powder and 1/4 tsp salt to the plain flour

fahreinheit to celsius isn't actually complicated- a good rule of thumb is to halve the F temperature, so...
250 degrees F= 120C
350F = 180C
400F = 200C