[Music]
hi everyone today we're going to make a
pavlova which is a meringue dessert that
has a really soft marshmallow inside and
a crisp exterior French meringue is what
we're going to start with our training
differs from Italian Swiss meringues
which have heat applied to the egg
whites
during the whipping process a French
meringue is simply raw egg whites beaten
with sugar to stiff peaks so we're going
to start with four egg whites I
separated these when they were cold and
I let them come to room temperature for
about an hour so we're gonna pour them
into the bowl here
the reason you want room-temperature egg
whites is because they will whip up with
more volume and a little faster than
cold egg whites and I'm gonna add just a
pinch of salt to these this is just
gonna help the meringue to be a little
bit more stable and we're gonna just
start on the medium-low speed medial is
important when you're starting to with
your meringues because air bubbles will
be a lot smaller when they're forming in
here and that will also contribute to a
more stable marine so this process is
going to take about five to six minutes
just be patient
okay so now you can start to see that
there's some air bubbles forming in the
bowl but the egg whites have not turned
white yet so it's quite a ways to go
before we're ready to start adding the
sugar okay so this is not quite done
well we're gonna have to show everybody
you want you to see that there's a lot
of really small bubbles in this bowl and
the mixture is starting to lighten in
color so he risk is starting to leave a
very distinct trail and the meringue
mixture here this is a perfect time to
start adding the superfine sugar we're
gonna do it very gradually you'll be cut
up we want to give that sugar enough
time to dissolve in between the sperm
adding about a tablespoon at a time
[Music]
we're just gonna let that beat for a
little bit but I'm gonna turn this up to
medium we're gonna all the sugar is
resolved in the mixer and this is where
you're really gonna see that volume
we're gonna so what I'm gonna do now is
turn off the mixer I'm gonna scrape down
the sides of the bowl because there are
quite a few sugar crystals still almost
hugging the bowl from Florine it in and
undissolved sugar is the enemy of a
pavlova now's the time to turn it up to
medium high and we're gonna beat this
until stiff glossy peaks form it's gonna
take another five to six minutes maybe a
little bit longer depending on your
mixer
[Music]
it's really thick it's glossy and bright
white and it holds a stiff peak here
okay the last step of the mixing process
for this pavlova is to make a slurry of
corn syrup vinegar and vanilla paste the
cornstarch and vinegar will combine to
give us that really soft pillowy
marshmallowy interior that is
characteristic and necessary in a
pavlova I'm just mixing these two
together here I found during recipe
testing that this slurry incorporates
better than just adding the ingredients
separately we're just gonna turn the
mixer back on for just a few seconds
onto a medium high speed just to get
this integrated
okay so I've whisked the cornstarch
vanilla and vinegar in on the mixer but
I'm just gonna do one final fold because
there's a little bit stuck on the side
and I want that all mixed in you do want
to be gentle you really don't want to
deflate this but a couple folds will be
alright one test you can do with your
meringue make sure to make sure that all
your sugars dissolved is just take a
little bit in between your fingers and
rub it together you shouldn't feel any
grains of sugar in there you do it needs
to be whipped longer do not want any
undissolved sugar and you have a lot
more you can get some weeping on it at
when it's baking
now we get to form the pavlova but I'm
gonna do here is just get all of this
mixture onto this parchment paper and I
have traced a circle you can really
trace any sized circle you like I like a
7 to 8 inch circle because that will
give you a thicker pavlova which means
more marshmallow be Center and we're
just gonna start moving this out into a
circular shape and it's probably gonna
extend a little bit beyond the outline
of trace we're just fine and the
squirrels and the peaks and all that is
the best part of the pavlova it makes it
really beautiful when it comes out of
the oven so one thing you want to do is
just start taking your spatula
and just moving this around and pushing
that out to the outside because you want
to have a nice little divot in the
center where you're gonna fill your whip
cream and your berries or whatever
topping that you've chosen for your
pavlova but embrace the imperfections
okay and then you can just make designs
you can swirl you can make Peaks by
doing that with your offset spatula can
really do anything you like here
eventually you're gonna have to decide
to call it get though okay this is done
what we're gonna do now is put this in a
200 degree oven for about two to two and
a quarter hours when it's done the
outside will be very crisp then we're
going to let it cool in the oven that is
turned off that's very important to
those our pavlova has finished baking
low and slow in the oven and how you can
tell it's done is it's very crisp on the
outside shell here I'm going to tap it
with a spoon just so you can hear how
crisp it is and don't worry if your
pavlova cracks at all maryberry says
that that is perfectly fine and add to
the term of it so don't worry about
things like that we're gonna cover it
with whipped cream berries and this
should peel up very easily here okay and
then I'm just gonna break it open like
that little messy but that's the fun of
the pavlova and you can see here there's
a nice marshmallowy interior and then
it's a nice crisp shell and you'll get a
little bit of chew here where the
marshmallow meets the crisp exterior and
that's one of the best parts a lot of
the taste testers really love that part
of them have a lot of those so I hope
you make this and enjoy it just as much
as we did and top it with whatever you
like
thank you