Best My N Z Pavlova Recipes

BEST EVER NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
• Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
• Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 250°F.
• Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.
• Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.
• Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
• Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches
• Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.
• Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.
• This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.

MY N Z PAVLOVA

Steps:

• Prepare a baking sheet by greasing lightly with butter and placing on it a sheet of tinfoil or baking paper. Grease the tinfoil and then shake on a few drops of cold water and smear around leaving a thin film of water.
• Beat egg whites, salt and cold water until stiff with an electric mixer in large bowl.
• While still beating add the castor sugar very slowly a tablespoonful at a time and keep beating between additions. This takes time so don't hurry this step.
• When all sugar has been added beat in the vinegar and the vanilla.
• Remove beaters and with a metal tablespoon fold in with cutting movements the cornflour.
• With a spatula scoop mix onto baking sheet and form into a circle about 8" in diameter but keeping the mix fairly high. Form a slight dent in the top if liked or keep flat.
• Place tray in the centre of a 350'F oven and bake for 10mins.
• After 10mins lower heat to 300'F and then after another 10mins lower heat to 250'F and continue baking for 1hr.
• Do not open oven door while cooking.
• When time is up turn oven off and open door slightly and leave Pavlova to cool in oven.
• When completely cold top with freshly whipped cream and decorate with fruit of choice or grated chocolate.
• Another idea is to fill centre with either lemon curd (made from the yolks) or chocolate mousse. Then pipe rosettes of cream around the edge of filling. I have also used instant puddings for the filling made with half milk & half cream to give a thicker mix and then decorated with fruit to match flavour.
• Note: If it looks like rain don't make! It has something to do with the atmosphere!
• Pavlova can be made 1-2 days before or the morning of the day required. Then topped on the day 4-6 hours before required.
• Variations:.
• Pavlova with Almonds; sprinkle with flaked almonds before baking.
• Coffee Pavlova; add either 1 Tbsp coffee essence or 2 teasp instant coffee powder when adding the sugar. Top with brandy or kahlua flavoured whipped cream.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Cover a baking sheet with foil, and spray lightly with cooking spray.
• In a large (chilled and copper if possible)bowl, beat the egg whites to form stiff peaks.
• Add white sugar slowly, and continue beating.
• When egg whites are very stiff, add vinegar and boiling water.
• Continue beating until glossy surface is beginning to fade, and mixture is very stiff.
• Pile meringue onto prepared baking sheet and shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
• Place meringue in the oven, shut the door, and turn the heat off.
• Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots.
• If soft in the center, heat oven to 250 F (120 degrees C).
• Place meringue back into the oven, and turn off the heat.
• Cool when done. Transfer onto a serving platter.
• Whip the cream until just stiff.
• Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue.
• Arrange the fruit on top of the whipped cream, and serve.