Serves: 5-6
Ingredients:
4 egg whites at room temperature
¼ tsp. salt
¼ tsp. cream of tartar
1 c. sugar
4 tsp. cornstarch
2 tsp. white wine vinegar
1 tsp. vanilla
1 c. heavy cream, chilled
2-3 c. strawberries or other fruits
Procedure:
Preheat oven to 275°F.
Beat egg whites, salt, and cream of tartar until soft peaks appear. Add sugar a few tablespoons at a time until mixture is stiff and glossy. Don't overbeat. Beat in cornstarch, then add vinegar and vanilla.
Set parchment paper onto a baking sheet and with a pencil, trace 5 to 6 circles, a couple of inches apart. If you're making individual Pavlovas, you can trace an upside-down glass or mug. If you're making one large Pavlova, trace a 9-inch round cake pan.
With a spoon, dollop meringue mixture in middle of traced circles and spread to fill. Keep meringue at least ½-inch thick. Add more meringue around circumference to create a raised edge, which will enclose whipped cream. The more peaks and valleys, the better.
Bake for about 45 minutes for individual meringues and about 1 hour for a 9-inch. It should be firm and lightly browned. Cool completely.
Lightly whip heavy cream with a pinch of sugar. Put cold whipped cream into mixing bowl of a stand- or a hand-mixer. Beat cream, and add a couple tablespoons of sugar (depending on preference) when it starts to get fluffy. Stop beating when tiny peaks appear. Spoon whipped cream into middle of Pavlova right before serving and decorate with fruit.
Bakery: Twelve Oaks Bakery, Manhattan, NY
Recipe Type: Authentic
Submitted By: Twelve Oaks BakeryRecipe Type: Authentic
Recipe Author: Twelve Oaks Bakery
Original Photograph By: Twelve Oaks Bakery/lifestylemirror.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.lifestylemirror.com/life/food-drink/twelve-oaks-bakery-new-york-pavlova-recipe-caroline-saudek-katherine-coyne/