A fun way to use eggs, for an impressive dessert! Pair with fresh berries or any other seasonal fruit. Top with whipped cream. Allison, one of our workers, made this earlier this season for one of our team lunches, and it was amazing!
Crispy on the edges, chewy on the top and like soft marshmallow in the center, pavlova is a stunning dessert.
4 egg whites
1 cup of superfine sugar
1 tsp vanilla extract
½ tsp cream of tartar
Preheat oven to 350.
Line a baking sheet with parchment paper.
With a stand mixer, or handheld, beat egg whites with a whisk attachment. Use medium high speed, and whip until soft peaks form ( about 5 minutes). Add sugar in 2 additions, beating for about 30 seconds in between.
Once all sugar has been added, turn mixer to high speed. Beat until glossy, and stiff peaks form ( about 2 minutes). Add vanilla, beat for 1 minute. Peaks should be very stiff at this point. Using a rubber spatula, fold in cream of tartar.
Divide pavlova into 6 dollops on the baking sheet. Spread into mini circles. Make sure edges are relatively tall and that there is a nice dip in the center.
Place into the oven, and turn down the heat to 200. Bake until the pavlova is firm and dry, about 35-40 minutes.
Turn the oven off, and let pavlova cool inside the oven. Allison’s step-moms tip—-prop the oven door open with a wooden spoon while cooling.
Use room temperature eggs.
You can pulse granulated sugar in a food processor to create your own superfine sugar.