Posted for ZWT5, this recipe is from Emeril Lagasse's "There's a Chef in My World". Prep and Cooking time does not include the standing time for the meringues.
Provided by breezermom
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Position your oven rack in the bottom third of the oven and preheat the oven to 200 degrees. Line 2 large baking sheets with aluminum foil.
- Using a small saucer or the rim of a large glass, trace 3 (4" diameter) circles onto the foil on each baking sheet using a food-safe, waterproof marker or pencil. Lightly butter the foil. Set the baking sheets aside.
- In the bowl of a standing electric mixer, beat the egg whites and cream of tartar on medium speed until foamy. Carefully begin adding the superfine sugar, one tablespoon at a time, and increase the speed to medium-high. Continue to beat until the egg whites are stiff and glossy, about 7 minutes. Turn the mixer off and, using a spatula, transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip.
- Using the traced circles on the foil as guides, carefully pipe concentric circles of the meringue onto the buttered foil so that the circles are completely filled with the meringue. Pipe a second and then a third ring of meringue around the top outermost ring of each circle to form a shallow cup space. Place 1 tbsp of the confectioner's sugar in a fine-mesh sieve and shake the sugar evenly over the tops of the meringues.
- Bake the meringues 1 1/2 to 2 hours, until crisp. They will not color. Turn the ove off and leave the meringues in the oven to cool and continue crsiping for at least 4 hours and up to overnight. They should feel very light. Remove the cool baking sheets from the oven and remove the meringue cups from the baking sheets by carefully peeling them off of the foil. Transfer to an airtight container, if storing. Meringues may be made up to several days in advance and kept in an airtight container until ready to serve.
- Make the strawberry puree by combininb 2 cups of the strawberries with the 3 tbsp granulated sugar and the lemon juice in a blender or food processor and blend until very smooth, about 2 minutes. Strain the mixture through a fine-mesh sieve into a medium mixing bowl and discard the solids. Transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve.
- If desired, place the cream in the bowl of an electric mixer and beat on medium-low until slightly thickened. Turn the mixer off and add the remaining 2 tbsp confectioners' sugar. Beat on low speed until the sugar is incorporated and then increase the speed to medium high. Continue to beat until stiff peaks form. Chill the whipped cream until ready to assemble the desserts.
- When you are ready to serve, place each of the meringue cups on individual dessert plates and fill each with 2/3 cup of the remaining assorted berries. Top each with1/3 cup of whipped cream, if desired, and then spoon some of the strawberry sauce over the top.
- Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #low-protein #healthy #desserts #eggs-dairy #fruit #australian #oven #dinner-party #low-fat #eggs #food-processor-blender #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #berries #equipment #small-appliance #presentation #served-cold #4-hours-or-less
You'll also love
Prayusha Dhakal
[email protected]This pavlova is the best I've ever had.
Caitlin Nicholson
[email protected]I can't wait to make this pavlova again.
Farooq Chandio
[email protected]This pavlova is worth the effort. It's absolutely delicious.
Yeasin Sarker
[email protected]I'm so glad I tried this pavlova recipe. It's definitely a new favorite.
Aliyana Guerrero
[email protected]This pavlova is a great way to show off your culinary skills.
Babin Sunar
[email protected]I love the way this pavlova looks. It's so elegant and impressive.
MD Nur Hashim Khan
[email protected]This pavlova is a great dessert for a special occasion. It's sure to impress your guests.
Matthew Hedley
[email protected]This pavlova is a great way to use up leftover egg whites. I usually make it after I've made a batch of chocolate chip cookies.
Sukmaya Subitra
[email protected]This pavlova is a great make-ahead dessert. You can make the meringue and whipped cream ahead of time, and then assemble the pavlova just before serving.
Sp Khan
[email protected]I would definitely recommend this pavlova to anyone who loves meringue and berries.
Wandile Bonga
[email protected]This pavlova was the perfect dessert for a summer party. It was light and refreshing, and everyone loved it.
sanu sunuwar321
[email protected]I loved the combination of flavors in this pavlova. The berries and strawberry puree were the perfect complement to the meringue.
Peyton byrd
[email protected]This pavlova was a bit too heavy for my taste. I think I would use less whipped cream next time.
Nadan Marwat
[email protected]I found the meringue to be a bit too crispy for my liking. I think I would cook it for a shorter amount of time next time.
Amaka Omokhai
[email protected]This pavlova was a bit too sweet for my taste, but it was still good. I think I would cut back on the sugar next time.
Md morsedul Md morsedul
[email protected]I love this pavlova! It's so easy to make and it's always a crowd-pleaser. I usually make it with fresh berries, but I've also made it with frozen berries and it's still delicious.
Mahmudul Mahmudul
[email protected]This was my first time making a pavlova and it turned out great! I followed the recipe exactly and it was perfect. The meringue was light and airy, and the berries and whipped cream were the perfect topping.
Vikash king
[email protected]I've made this pavlova several times now and it's always a hit. It's so easy to make and it always turns out perfect. The meringue is crispy on the outside and chewy on the inside, and the berries and whipped cream are the perfect topping.
Emamul Hasan
[email protected]This pavlova was absolutely delicious! The meringue was light and fluffy, and the berries and strawberry puree were the perfect complement. I will definitely be making this again.