14 December 2009

Pavlova

Untitled

My all-time favourite dessert, hands down. Oatmeal raisin cookies are a close second, and chili brownies from Cocoa Locale come third. Recipe after the jump—

Mini-pavlovas
Barely adapted from Nigella Lawson’s How to be a Domestic Goddess

4 egg whites
3/4 cup sugar (giving it a zizz in the blender helps)
2 tsp corn starch
1/2 tsp vanilla extract
1 tsp white wine vinegar

Whipped cream
Tart fruit: strawberries, raspberries, pomegranates, passionfruit, kiwis etc.
Parchment paper

Preheat oven to 180°C. Whisk egg whites and salt until they hold soft peaks. Add sugar 1 tbsp at a time while continuing to whisk, until it turns to glossy meringue. Sift cornstarch evenly over the meringue and gently, gently fold it in with a broad spatula, then sprinkle in the vanilla and vinegar and fold again. Spoon the meringue in small mounds on a parchment-lined baking sheet, an inch or two apart. Use the spoon to make a deep indent in the middle of the mounds, put them in the bottom rack of your oven and immediately turn the heat down to 150°C. Bake for 30 minutes, then turn the oven off and leave for another 30 minutes. Cool the meringues on a rack, then store them in an airtight container until it’s assembly time.

This usually makes six for me, but it could make twice as many daintier versions. You can also serve them in martini glasses...