STRAWBERRY ORANGE PAVLOVAS

 PHOTO BY ANGIE WEBB

PHOTO BY ANGIE WEBB

So fresh and so clean, clean.

STRAWBERRY ORANGE PAVLOVAS

makes 12 individual pavlovas

 

STRAWBERRY MERINGUES

makes 12 individual pavlovas shells

Ingredients

130g egg whites

1 tsp white vinegar

260g granulated sugar

8g cornstarch

1 tsp vanilla bean paste or extract

28g freeze dried strawberry powder

Directions

Preheat the oven to 225°F/107°C. Line two sheet pans with parchment.

In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and vinegar. Set aside.

In a medium mixing bowl, stir together the sugar and cornstarch. Put one spoonful of the sugar mixture in to the egg mixture.

Mix the egg whites on medium-low until foamy, then turn the mixer to high until medium peaks form. 

Once the mixture has formed medium peaks, start adding the sugar one spoonful at a time. Wait to add the next spoonful until the the sugar is fully incorporated and the mixture is back to the medium peak texture. 

When all of the sugar has been added, add the vanilla and strawberry powder. Continue mixing on high for two minutes. The mixture should have very stiff peaks. 

Using a cookie scoop or a serving spoon, scoop the mixture on to the prepared sheet pans. Each dollop should be about a 3 inches in diameter. There should be six meringues on each pan. Alternatively, the meringues can be piped. If piped, skip the next step.

Use the back of a spoon to make a small well in the center of each meringue. If the spoon gets sticky with meringue, rinse it off in cool water.

Bake the meringues in the middle and/or top of the oven for 1 hour and 15 minutes. When the baking time has elapsed, turn off the oven, and leave the meringues to cool in the oven with the door closed for 30 minutes. After 30 minutes, crack the oven door and cool completely before removing. 

Use immediately or store in an airtight container for up to two weeks.

 

ORANGE WHIPPED CREAM

makes ~3 cups

Ingredients

240g heavy whipping cream 

55g granulated sugar

1 tsp vanilla bean paste or extract

1/8 tsp salt

zest of one medium orange

Directions

In the bowl of a stand mixer fitted with a whisk attachment, combine heavy whipping cream, sugar, vanilla, salt, and zest.

Mix on medium until slightly thickened. Then, turn the mixer to high and mix until it is thick and smooth whipped cream consistency. 

Use immediately, or store it chilled for a few hours in the refrigerator. 

 

ASSEMBLY

Ingredients

orange zest

fresh berries

Directions

After the meringues are baked and cooled, dollop each meringue with a generous spoonful of the whipped cream. Alternatively, the whipped cream can be piped.

Top the whipped cream with fresh berries. 

Serve garnished with a little fresh zest and a couple more fresh berries on the side.

Enjoy immediately.