Pavlova

Results: Makes 8-10

Apparatus:

Oven (preheat to 275F)
Baking Sheet
Parchment paper or Silicon liner
Large mixing bowl
Electric mixer
Piping tool (optional)
Wire rack
Saucepan

Components:

Meringue:

1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

Topping:

2 pints fresh or frozen berries
1/4 cup sugar

Whipped Cream for topping

Procedure:

1. Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
2. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
4. Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
5. Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
6. Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7. Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

Sauce or Filling Directions

If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling apart. Remove from heat and let cool.

Original recipe from:
http://simplyrecipes.com/recipes/pavlova/

DEFINITION: Meringue

Meringue [1] is a type of dessert made from whipped egg whites and sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in icing sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are light, airy and sweet.

More here...
http://en.wikipedia.org/wiki/Meringue

meringue
[muh-RANG]
Very simply, a meringue is a mixture of stiffly beaten egg whites and granulated sugar.

In order for the sugar to dissolve completely (and therefore produce an absolutely smooth meringue), it must be beaten into the whites a tablespoon at a time.

Soft meringue is used as a swirled topping for pies, puddings and other desserts such as BAKED ALASKA. It's baked only until the peaks are nicely browned and the valleys golden.

Hard meringues begin by being piped onto a PARCHMENT-lined baking sheet. They're usually round and may be large or small. They're then baked at a very low temperature (about 200°F) for as long as 2 hours and left in the turned-off oven until completely dry. Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit, etc.

Tiny, one- or two-bite size, mound-shape meringues are called KISSES and are eaten as a confection. Kisses often contain chopped nuts, cherries or coconut. They may be baked until completely dry or just until crisp on the outside and chewy inside.

An Italian meringue is made by gradually pouring hot SUGAR SYRUP over stiffly beaten egg whites, then beating constantly until the mixture is smooth and satiny. This versatile mixture may be used to create either soft or hard meringues.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Read More http://www.epicurious.com/tools/fooddictionary/entry/?id=3472#ixzz1VCwt8iY8