Last year, she slaved away like a Hungarian making apple strudel. At that point, she thought rolling out hundreds of layers of filo dough was difficult. That feat has paled in comparison to the New Zealand specialty of pavlova.
Pavlova
Adapted from All RecipesEmily was a little scared to taste it because she's not too sure about meringues, but after hearing the kids enjoy it, she decided to have a taste. And she discovered that it was surprisingly good. The meringue wasn't too dense, and covering it with whipped cream and kiwis didn't hurt.
Even though it was pretty good, it's a good thing we don't live in New Zealand where we'd have to make these things for everyone's birthdays.
Ingredients
- 4 egg whites
- 1 1/4 cups white sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1 pint heavy cream
- 2 Tbs confectioners sugar
- 6 kiwis, peeled and sliced (or whatever fruit you want)
Preparation
- Pre-heat oven to 300 degrees.
- In a large bowl, beat egg whites until stiff but not dry.
- Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
- Beat until thick and glossy. Don't overbeat the eggs, or they'll deflate when folding with over ingredients. And don't let any egg yolk or grease get into the whites.
- Gently fold in vanilla extract, lemon juice and cornstarch.
- Line a baking sheet with parchment paper, and spoon the mixture into a circle about 9" across.
- Build up the edge slightly, leaving a depression in the middle.
- Bake for 1 hour, and 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.
- In a large bowl, whip the cream, adding the confectioners sugar.
- Fill the center of the meringue with whipped cream, and top with kiwi slices.
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