Urban Pantry by Amy Penington

Author:Amy Penington [Penington, Amy]
Language: eng
Format: epub
Publisher: The Mountaineers Books
Published: 2010-02-12T22:00:00+00:00

Pavlova

[ MAKES 6 TO 8 SERVINGS ]

I discovered Pavlova after I started making ice cream at home and had extra egg whites to use. Pavlova is a baked meringue dessert traditionally topped with simple fruit left unadorned. Because Pavlova is so sweet, there is no need to add sugar to the fruit on top. In addition, the acids will help to alleviate what would otherwise be an over-the-top dessert. Often I save the Pavlova and crumble it into bits so I can use it later as an ice cream or dessert topping. And more times than I care to admit, I’ve eaten a big hunk in the morning, floating its billowy sweetness in a pool of tangy yogurt.

6 egg whites

¾ cup caster sugar, divided

1 cup powdered sugar, sifted

Preheat the oven to 300 degrees F. Trace an 8- or 9-inch circle on parchment paper and line a baking sheet. Set aside.

Beat the egg whites in a standing mixer until foamy and thick, usually about 3 to 4 minutes. Pour in half the caster sugar and beat until incorporated. Add the remaining sugar and beat until the mixture forms firm peaks. Using a fine-mesh strainer or sifter, shake powdered sugar over the meringue. Using a rubber spatula, fold in the powdered sugar, making sure to incorporate it well. (It will take several folds to incorporate well.)

Using an offset spatula (or butter knife), spread the meringue into a uniform disc on the parchment. Place the baking sheet on the center rack of the oven. Bake for 30 minutes, then reduce oven temperature to 250 degrees F. Bake for another 45 minutes, until slightly golden, and turn off the oven, leaving the meringue to dry out overnight. Do not open the oven door!

Serve the next day with the crushed fruit of your liking—passion fruit, berries, or stewed peaches (see Hibiscus Peaches in chapter 8, “Small-Batch Preserving”) work well. You can also serve with a generous dusting of cocoa powder for a subtle chocolate flavor.

PANTRY NOTE: Caster sugar is a super-fine sugar that dissolves quickly in liquids (see the pantry list in chapter 1, “Stocking the Pantry”). Pavlova holds at room temp, loosely covered with parchment paper, for a week. Crumble up any leftover bits and store in a glass jar in the freezer for ice cream topping.

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