Pavlova (Baked Meringue Cake)
Pavlova (Baked Meringue Cake)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pavlova (baked meringue cake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pavlova (Baked Meringue Cake) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Pavlova (Baked Meringue Cake) is something that I have loved my whole life. They’re fine and they look fantastic.

Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pavlova is a dessert popular in New Zealand and Australia. Just like our chocolate swirled meringue cookies and the meringue on our lemon meringue pie, whip the egg whites into super stiff peaks. Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pavlova (baked meringue cake) using 8 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pavlova (Baked Meringue Cake):
  1. Take 3 Egg whites
  2. Make ready 90 grams Granulated sugar
  3. Make ready 90 grams Powdered sugar
  4. Take 12 grams Cornstarch
  5. Take 200 ml Heavy cream
  6. Get Sugar
  7. Make ready 1 dash Vanilla extract
  8. Take Fruits of your choice

Welcome to the debut of WITH a recipe! We were challenged to create the best version of Ned & Ariel's favorite recipe: Pavlova. In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. Pavlova versus meringue: While a pavlova shares many of the same ingredients as meringue, it's only crisp on the outside and has a foamy-soft centre.

Steps to make Pavlova (Baked Meringue Cake):
  1. Line a baking sheet with parchment paper. Combine the powdered sugar and the cornstarch.
  2. Add the granulated sugar to the egg whites.
  3. Mix the egg whites as if cutting through them.
  4. Whisk at a high speed with an electric hand mixer to make stiff foam. Bring out the sticky texture of the egg whites by beating for about 10 minutes.
  5. Sift in the combined powder from Step 1 in 3 batches. Mix roughly with a rubber spatula after adding the powder each time. To avoid breaking the foam, do not press the foam with the flat side of the spatula while mixing.
  6. Slide the spatula into the foam horizontally, scoop some of the foam, flip over the spatula towards you, and let the foam fall. Keep rotating the bowl during this step.
  7. Pipe the meringue in circles on the baking sheet lined with the parchment paper, (or scoop the meringue with a spoon and spread out into a circle).
  8. Attach a star shaped nozzle and make a wall by piping dots at the edge. If you make a double-layered wall, it will be firmer, (or make a wall roughly with a spoon).
  9. If you have time, leave the meringue base for 20 to 30 minutes to let the surface dry. It makes the result look better. To let dry quickly, I recommend you to put it in front of a heater.
  10. Pipe the extra meringue into small circles and bake with the meringue base. It is good for a small snack. Crushed almonds or walnuts are good to mix with meringue for a delicious flavor.
  11. Bake at 120 ℃ for 30 to 40 minutes. Turn around the baking sheet every 10 minutes while baking. When baked, let cool for a while, then place on a rack and let cool again.
  12. If you have time, it is recommended not to open the oven soon after baking to let dry in residual heat. (You can leave it overnight if you bake at night.)
  13. Add the sugar and the vanilla extract to the heavy cream and whip. Pipe the whipped cream on the meringue base, and decorate the fruits. It's done.
  14. The small meringues are crispy and tasty. The baking time is a little shorter than that for the pavlova, so please check the color and remove from the oven when baked.
  15. Ready to serve and ENJOY!

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. Pavlova versus meringue: While a pavlova shares many of the same ingredients as meringue, it's only crisp on the outside and has a foamy-soft centre. Of her creations, the French 'kiss cake' and the German 'foam cake' would look at home sitting next to an Australian pavlova at a CWA bake sale. Meringue isn't "baked" so much as it is "dried". Learn how to make Pavlova - the egg white meringue dessert named after Russian ballerina Anna Pavlova.

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