While we don’t typically make resolutions, we were eager this year to vow to try new things. One of them was baking pavlova. No, really! Meringues have long been a favorite dessert of ours, but baking them at home seemed to offer up great possibilities for dinner party dessert and the possibilities are endless! Pavlova infused with Earl Grey tea, topped with lemon curd, sprinkled with delicate powdered sugar, or embellished with mint. Oh, how heavenly!
Aleah gave her first pavlova a try with this recipe from Martha Stewart and, while we only adapted it a bit, it was a winner and easy to make.
- 4 large egg whites, room temperature
- Pinch of salt
- 1 cup plus 2 tablespoons superfine sugar
- 1 teaspoon cornstarch
- 2 teaspoons white-wine vinegar
- 1 teaspoon pure vanilla extract
- 1 1/4 cups heavy cream, whipped
- 10 passion fruits, for serving (optional)
- 4 bananas, for serving (optional)
- Mixed berries, such as raspberries, blueberries, strawberries, boysenberries, or blackberries, for serving (optional)
- Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside. ***Editor’s note: we used ramekins as our template and adjusted the baking time by half. You can bake yours even smaller, but be sure to make up for the less baking time.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
- Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.
Do you have a New Year’s baking resolution?