{"id":14045,"date":"2019-12-30T12:45:45","date_gmt":"2019-12-30T17:45:45","guid":{"rendered":"https:\/\/familyfoodandtravel.com\/?p=14045"},"modified":"2020-05-25T02:17:12","modified_gmt":"2020-05-25T06:17:12","slug":"pavlovas","status":"publish","type":"post","link":"https:\/\/familyfoodandtravel.com\/blog\/2019\/12\/30\/pavlovas\/","title":{"rendered":"Pavlova Dessert Recipe","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"

I had my first pavlova when I was in Stratford, ON to see\u00a0Shakespeare’s, King Lear. I remember it like it was yesterday.<\/p>\n

The delicious meringue taste with a subtle chewiness topped with delicious fruit. It was like eating a cloud made of heavenly sweetness. I loved it and vowed to learn to make pavlova.<\/p>\n

That was about eight years ago and for some reason, I hadn’t tried to make them until today. My parents were coming for dinner and my mom’s restricted diet does not allow for fat. When they come I often make angel food cake with berries or a fruit crisp but tonight I thought I should try something a little different. I instantly thought about pavlova to showcase some perfect late summer fruit I had<\/p>\n

It was divine!<\/p>\n

\"fruit<\/p>\n

Pavlova Dessert Recipe<\/h2>\n

Pavlova Ingredients:<\/strong><\/p>\n

4 egg whites
\n1 cup white sugar
\n1 tbsp cornstarch
\n1 tsp white vinegar
\n1 tsp vanilla
\n*Tip: use clear vanilla if you would like pure white pavlovas<\/p>\n

Pavlova Directions:\u00a0<\/strong><\/p>\n

Make sure oven rack is in bottom 1\/3 and preheat to 250C.
\nBeat egg whites in a bowl using an electric mixer (or stand mixer) on high until soft peaks form (approximately 2 minutes).
\nContinue beating on high adding the sugar in small batches. Beat until glossy peaks form and sugar is completely dissolved (approximately 2 minutes).
\nBeat in cornstarch, vinegar, and vanilla until fully mixed.
\nOn a parchment lined cookie sheet drop 6 mounds of pavlova. Flat with the back of a spoon and push up the sides to form little nests.
\nBake for 1 hour and 15 minutes until tops are crisp and dry (but not browning).
\nTurn oven off and allow pavlovas to ‘dry’ for an hour.
\nCool completely.<\/p>\n

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\"fruit<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Pavlovas<\/div>\n\t\t
\n\t\tDelicious light meringue like dessert free from fat and full of flavour. Make them into nests and top with whipped cream and fresh fruit.\t<\/div>\n\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Kerrie @ Family Food and Travel<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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