Picture
Caption: M A K E | MINI PAVLOVAS |
Caption: The last few weeks leading up to Caplin's due date, I've been baking and cooking and creating. It really feels so good to keep myself busy doing what I love. Baking has always been something I've WANTED to learn, but I've never had the patience for. I think it's funny that I waited until after I had a toddler and was 39 weeks pregnant with my second to pick it up. I guess I love a challenge?
Picture
Picture
Caption: These mini pavlovas have always drawn me in with their fluffy exterior...although I really had no idea what they were supposed to taste like. Tanner says they taste like a really good Peep, only more crunchy on the outside. A pavlova is just a fancy term for a thick meringue that is baked at a very low temperature for a long time. The outside gets nice and crispy, and the inside stays fluffy and slightly chewy like a marshmallow. Yes, please.
Picture
Picture
Picture
Caption: It was really hard to touch them when they came out of the oven, because they feel like styrofoam! Rest assured they taste nothing like styrofoam. haha.
Caption: I learned while researching that the best eggs for meringues are COLD eggs. It does take a bit longer to whip up, but the foam is much more stable and easy to work with. (You ARE using cream of tartar to help stabilize the meringue so it's not life or death if they're not super cold when you start whipping). For you veteran bakers, has this been your experience?
Picture
Picture
Picture
Picture
Picture
Caption: For the pavlovas:
4 egg whites
250 g castor sugar (or regular granulated sugar pulsed in a food processor for 1 minute)
1 tsp cream of tartar
For the vanilla bean whipped cream:
1 pint heavy whipping cream
6 TBSP powdered sugar
2 vanilla beans, split and scraped
Separate egg whites from egg yolk and beat on a medium speed with the cream of tartar until soft peaks form. Slowly (about a tablespoon at a time) add your sugar until it's completely mixed in. This part takes time...I would say to plan on about 5-8 minutes to get it all incorporated. Test to see if all the sugar has dissolved by dipping your finger in the mix and rubbing it between your fingers to see if there is any graininess. If so, continue to beat until smooth. Spoon your mixture out onto a baking sheet lined with parchment paper or a silpat and bake on 300 degrees for 30 minutes. Turn off the oven and let the pavlovas cool in the oven for 30 minutes. Let them finish cooling on a wire rack (completely) before handling!! They are very fragile.
While they're cooling, beat your heavy whipping cream, powdered sugar, and vanilla beans on medium speed until the whipped cream sets up and gets nice and stiff.
Top pavlovas with whipped cream and fresh fruit, and enjoy!
Picture
Picture
Picture
Caption: T I P S 1. Use cold eggs
2. Add sugar slowly (tbsp at a time)
3. Make sure sugar is dissolved
4. Let pavlovas cool before handling
Picture
Picture
