The Perfect Pavlova Recipe


| 11/17/2016 4:35:00 PM



Photo by Kristina McCurdy

Anyone who knows me or has ever entered the Hart household knows that every morning I can be found wandering the house with a cup of tea listening to the news; until the news gets boring and I switch to cooking shows. My husband finds this routine particularly annoying as I habitually leave a trail of half drunk tea cups whilst complaining about how television chefs make recipes look way too easy. Nothing puts me in a tizzy more than an incomplete or incorrect recipe. I have spent countless hours following recipes step by step only to end up with the less than desirable. The only silver linings in sight are that I have the opportunity to create the perfect recipe and that for once something wasn’t my fault.

This scenario held true for many many many years regarding my recreation of the pavlova. For years I had watched a television chef whip up this dessert with ease. Naturally, my next step was to run down to my chicken coop to collect eggs and return to my trust mixer in hopes of making my very own pavlova. I had no such luck making this fluffy dessert takes; as, it takes way more skill and care than American television chefs will have you know. The recipe I will now present to you is the most perfect combination of European and American recipes  that I have been working on and finally perfected after four years.

Ingredients

• 6 Extra-Large egg whites, at room temperature.
• Pinch of salt
• 1 Cup of superfine sugar
• 2 Teaspoon cornstarch
• 1 Teaspoon white vinegar
• teaspoon vanilla extract
• Whipped cream
• Fruit


Photo by Kristina McCurdy



Directions

1. Line a baking tray with parchment paper; NOT wax paper (I did that once.) 



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