ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES
Provided by Jeanne Kelley
Categories Milk/Cream Blender Egg Dessert Bake Easter Mother's Day Wedding Strawberry Spring Shower Engagement Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 17
Steps:
- For meringues:
- Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.
- Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.
- Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For strawberry coulis:
- Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For strawberries and whipped cream:
- Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.
- Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD: Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.
- Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture.
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Ganat Ashraf
[email protected]I'm definitely going to make these pavlovas again. They're so easy to make and they're always a hit with my friends and family.
wakil khan
[email protected]These pavlovas are so delicate and delicious! I love the combination of orange flower water and strawberries.
Enow Vanessa
[email protected]I had some trouble getting the meringue to stiffen up, but the pavlovas still turned out okay.
Dhanraj Oli
[email protected]These pavlovas were a little too sweet for my taste, but they were still pretty good.
Mohammad Kharal
[email protected]I'm not a huge fan of orange flower water, but I thought these pavlovas were still really good. The strawberries and whipped cream helped to balance out the flavor.
md irfanm
[email protected]These pavlovas are absolutely gorgeous! I can't wait to try them.
Adrash Shahbaz
[email protected]I've made these pavlovas several times and they're always a crowd-pleaser.
Tawa Mogaji
[email protected]The orange flower water in these pavlovas is a game-changer. It really takes them to the next level.
Alysia Taximaroa
[email protected]I love how easy these pavlovas are to make. They're the perfect dessert for a busy weeknight.
AftonGlitch
[email protected]These pavlovas were a hit at my last dinner party! The orange flower water gave them a unique and delicious flavor.