How to make
Ingredients
- 8large egg whites, room temperature
- 2-1/2 cups (625 mL)superfine sugar (see tip, below)
- 4 tsp (20 mL)cornstarch
- 2 tsp (10 mL)white vinegar, cider vinegar or fresh lemon juice
- 2 cups (500 mL)chopped shelled unsalted pistachios, divided, optional (Tip: Substitute with any chopped nut, such as hazelnuts, macadamia nuts, walnuts, peanuts or cashews.)
How to make
- Step 1Pavlovas: Preheat oven to 300ºF (150ºC). Line large baking sheet(s) with parchment paper. (You may need more than 1 baking sheet.) Using rim of 3- to 4-inch (8 to 10 cm) wide glass, draw circles on parchment (as many as you can fit), leaving at least 1/2-inch (1 cm) between each. Turn parchment over.
- Step 2Beat egg whites on medium-high speed in bowl of stand mixer fitted with whisk attachment, or in large bowl using hand mixer, until smooth, velvety and soft peaks form when beaters are lifted, 1 to 2 minutes. Don’t overbeat; lift the beaters often toward the end of this process to check for soft peaks.
- Step 3Gradually beat in sugar, 1 tbsp (15 mL) at a time, beating well between each addition. Scape down sides of bowl with rubber spatula; beat on high speed until stiff, glossy peaks form and sugar is fully dissolved, 4 to 6 minutes. To check if sugar is dissolved, rub a bit of the mixture between your fingers – it should feel smooth and not gritty. If it feels gritty, continue beating, checking often.
- Step 4Gently fold in cornstarch, vinegar and 1-2/3 cups (417 mL) pistachios (if using) with rubber spatula just until combined; do not overmix. Spoon meringue into outlines on parchment paper. Using back of small spoon, spread meringue to edges of outlines, then use back of spoon to create a small divot in the centre of each. Sprinkle with remaining 1/3 cup (83 mL) pistachios (if using).
- Step 5Transfer to middle oven rack; immediately reduce oven temperature to 250ºF (120ºC). Bake until tops are crisp and dry, about 35 minutes. Turn off oven; leave pavlovas in oven to cool 1 hour. Transfer baking sheet to cooling rack; let cool completely on baking sheet, about 20 minutes.
- Step 6Toppings: If using, drizzle honey over pavlovas and spoon whipped cream and jam or stewed or roasted fruit into centres; scatter honeycomb, fresh fruit and herbs over top, or top as desired.
- Try this: If you have leftover pavlovas, break into chunks and layer in a parfait dish with sugar-tossed sliced strawberries and whipped cream.
