Pavlova

The meringue recipe is from Jamie Oliver who taught me some tricks for meringue-making.  This recipe can be modified both by flavorings and cooking method.  However, some consistent tips when making meringue include using superfine sugar (or as the British call it, caster sugar).  What does this mean?  Yea, I had no idea, so I did some research and learned you can easily make it from granulated sugar.  By grinding your granulated in a food processor for about 15 seconds, the sugar crystals become small and fine (but not powdered sugar), making your meringue smooth and not grainy.  Delicious and beautiful!

For the meringue:

Ingredients (Makes 3-4 large meringues)

*3 large egg whites

*3/4 cup superfine sugar (*Use the method described in the intro)

*1/2 tsp. good vanilla extract ( you could use any flavoring you like such as orange zest, almond extract, chopped nuts)

Directions

1.  Preheat oven to 300 degrees.  In the bowl of a mixer, place the egg whites and beat on medium-high speed for about 5 minutes or until stiff peaks form.

2.  Slowly add the sugar and turn the mixer to full speed.  Beat for about 6 minutes, until the egg whites are glossy and thick.  Take a little bit and rub in between your fingers to make sure the meringue is not grainy.  If it is, return to beating for a bit longer. 

3.  Add the flavoring of choice (vanilla in this recipe) and whist in at the end. 

4.  Place in a large ziploc bag.  Prepare a baking sheet with a sheet of wax paper or parchment paper.  You can secure it to the tray with a dot of the meringue at each corner.

5.   Cut a large whole in the corner of the ziploc bag and pipe out rounds, about 2 inches in diameter.  Make the sides higher than the center.  Pipe four rounds.  With remaining meringue you can pipe small little dollops to use as tops.

6.  Bake at 300 degrees for 1 hour and 10 minutes.  When finished baking, you have two options: 1.) If you like a bit softer meringue, remove from oven and allow to cool at room temp.  2.)  If you like a meringue that is a bit crisper, leave them to cool in the oven as it cools. 

7.  Fill (directions below)

For the Filling

Ingredients:

*1 small package instant sugar-free vanilla pudding

*Milk (according to pudding directions)

*1 banana, sliced
*Cool Whip

*~3 Tbs. Nutella, heated to drizzle on tops

 Directions:

1.  Make pudding according to package directions.  Place in refrigerator to set.

2.  Fold cool whip into the pudding lightly to make fluffy and light.

3.  mix about ½ the fruit into the pudding mixture. 

4.  Place each meringue on a plate and crush in the center a bit to make a whole.  Add ¼ of the filling to each meringue center.  Top with remaining fruit and the little meringue dollops (if you had extra).

5.  Heat the nutella in a small dish for about 30 seconds and drizzle over the top of each pavlova. 

6.  If you can, chill the pavlovas in the refrigerators for about 30 minute before serving.  Enjoy! 

51 Porter Factor: All I have to say is that Pavlova is always in season. :) Okay, also, try to buy pasture raised eggs. If you're not up to date with your egg politics here is a good article that will help, but the basics are that when chickens are able to walk around outside and eat what a chicken normally eats (which includes bugs, so the vegetarian fed eggs don't necessarily mean they're better) they produce much healthier eggs. Healthier eggs means a better Pavlova!

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