I love to cook, including treats. I don't always eat them but I still love to make them. I've joked before that maybe I should sell them but then I wonder if I would still love baking as much if I wasn't doing it for the joy.
Pavlova. YUM! This was only my second time making one of these and I know I still have a lot to learn when it comes to making the meringue, but the kids and hubby say it still tastes amazing so I guess I can deal with the cracks and a bit of crumbling. I'll figure it out eventually.
This is basically sugar plus sugar, plus cream, and a little bit of fruit. 100% absolutely NOT Whole30 or Paleo. But it is delicious. I did not have any this time since I'm doing a Whole30 but the kids and hubby loved it.
I got a recipe for a basic pavlova from Pinterest (see, told you I'm good at finding recipes to follow!). I found it on the Brown Eyed Baker. I have loved everything I have tried from that site; just FYI. And here is the link to the recipe. Go. Now. Make this tonight. Your tastebuds and your family will thank you. Your waistline might not, but treats are treats. And (most of the time) everything in moderation is OK :)
Pavlova (copied over from Brown Eyed Baker)
Ingredients:
6 egg whites, at room temperature
1½ cups granulated sugar
Pinch of cream of tartar
1¼ cups heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Fresh fruit
1½ cups granulated sugar
Pinch of cream of tartar
1¼ cups heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Fresh fruit
Directions:
1. Preheat the oven to 250 degrees F. Line a
baking sheet with parchment paper and draw a 9-inch circle in the
middle. Spray with non-stick cooking spray.
2. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Add the granulated sugar and beat for 10 minutes, or until the sugar has dissolved. Add the cream of tartar and beat for one additional minute. Spoon the mixture onto the circle, and use a spatula to shape the egg white mixture into a circle with decorative sides, if desired.
3. Bake for 1 hour, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavolva to cool completely in the oven.
4. When ready to serve, beat the heavy cream on medium-high speed. When the cream gets foamy, add the powdered sugar and vanilla extract. Continue to beat until soft peaks form.
5. Transfer the pavlova to a serving plate. Top with the whipped cream and fresh fruit.
2. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Add the granulated sugar and beat for 10 minutes, or until the sugar has dissolved. Add the cream of tartar and beat for one additional minute. Spoon the mixture onto the circle, and use a spatula to shape the egg white mixture into a circle with decorative sides, if desired.
3. Bake for 1 hour, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavolva to cool completely in the oven.
4. When ready to serve, beat the heavy cream on medium-high speed. When the cream gets foamy, add the powdered sugar and vanilla extract. Continue to beat until soft peaks form.
5. Transfer the pavlova to a serving plate. Top with the whipped cream and fresh fruit.
No comments:
Post a Comment