Posted: April 29, 2020
1. Preheat oven to 245F.
2. Prepare your pan by tracing an 8” round bowl or pan onto a piece of parchment paper. Place another sheet of parchment paper with it and set aside.
3. In a stand mixer, with the whisk attachment (or using an electric hand mixer), whip the egg whites on medium speed for 3-4 minutes until soft peaks form.
4. Add the caster sugar (how to make this is in the video!) one tablespoon at a time at 20 second intervals.
5. When all the sugar is incorporated, turn the mixer to a medium-high speed until the egg whites form stiff peaks. Test your egg whites by rubbing a very small amount between your fingers, it should be smooth and not grainy.
6. Sift cornstarch and cream of tartar over your egg white mixture and whisk for just a few seconds to mix in the cornstarch and cream of tartar.
7. Take your pan and put little dots of meringue at the corners and press your parchment paper with the circle on it down onto the pan. Do the same with the second sheet and place that on top.
8. Use a rubber spatula to spoon the mixture onto your pan, inside the circle and carefully move the mixture to form the circle.
9. Place in the oven and bake for 1 1/2 hours then turn the heat off and leave the pavlova in the oven for at least 2 hours.
10. Once it has cooled, top the pavlova with whipped cream and fresh fruit. ENJOY!
A few things I would like you to do:
1. What is the purpose of using caster sugar instead of regular granulated sugar in this recipe?
2. What is cornstarch? Cream of tartar? What are their purpose in this recipe?
3. Why do you leave the pavlova in the turned off oven for 2 hours? What would happen if you didn’t do this step?
Send your answers to my e-mail or on the Instagram account!