Friday, August 6, 2010

Summertime Brown Sugar Pavlovas

I found this recipe 10 years ago in my Cooking Light magazine and just had to try it. Over the years I have modified it a little here and a little there and it has become a star player in my repertoire. It always is a crowd pleaser. I made it Sunday for a baby blessing and it once again went over fabulously. Over the years I have tried a 1/2 dozen other pavlova recipes and I don't really like them. This is also a VERY cheap recipe to do for a crowd! You can prepare the shells ahead and freeze them for up to a month. Not sure what makes this one a stand out but OH MY!
Brown Sugar Pavlovas
4 large egg whites
2 tsp corn starch
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp vanilla
Preheat oven to 350. Beat egg whites, corn starch, and salt at high speed till frothy. Add brown sugar and regular sugar one TBSP at a time until thick and glossy (see picture). Add vanilla. Shape into meringue nests on parchment or silpat making the nest part with the back of a spoon (you want the sides about an inch tall). Put them in the oven and immediately reduce the temp to 300. Let them cook for one hour. When they are done turn off the oven but leave them in there with the door closed for 4 hours or overnight (I think they are a little better overnight...not sure why). CAREFULLY remove from paper or silpat.
Now to dress those little precious nests. My all time favorite is sliced strawberries and blueberries mixed with strawberry jam. I pile that up atop some lite cool whip. DELICIOUS. The original recipe has you using a combo of tropical fruit (mango, kiwi, pineapple) and drizzling with caramel syrup...also good. I have also done raspberries and mandarin oranges. You pick what you like and what you have on hand. I have also done a large pie sized pavlova for a birthday cake. Quite impressive but harder to cut. Hope this becomes a favorite for you too!