Good, basic pavlova (just the shell)
I've searched online and found so many different variations ion time and temperature, ingredients and proceedure.
Beat for ten minutes, five minutes 7 minutes. use foil, use silpat, no! use parchment. Cornstarch no cornstarch boling water, no water, vinegar, no vinegar, 200 degrees, 300 degreees, 150 degreews, start at 300 and reduce to 200 ...eeek!
Anyone have a tried and true trusted recipe?
Here's one from the LA Times of 10/23/07. I have made it at least six times, changing quantities to make smaller shells. It's a no fail.
8 egg whites at room temp
2 1/2 cups superfine sugar (regular sugar works as well)
pinch of salt
1/4 tsp cream of tartar (not in the original - added because Julia Child always adds to meringues)
1/4 cup cornstarch
2 tsp white balsamic vinegar (original used white wine)
1 tsp vanilla
preheat oven to 350/trace 8 " circle on parchment paper covered baking sheet
beat egg whites to stiff peaks/add sugar - bring back to stiff peaks/add cornstarch/add vinegar and vanilla
glop meringue onto baking sheet and spread into circle (it is quite workable)
put in oven immediately turning heat down to 300
bake for 90 minutes, turn oven off and leave door ajar allowing Pavlova to completely cool in oven.
Top with flavored whipped cream (no sugar the shell is plenty sweet) and fruit of choice.
I have used the pavlova recipe from the Silver Palate for years with great sucess. I use a springform pan for it which I guess isn't traditional but makes it easier for me. I usually end up taking it someplace so it is portable that way. Also instead of whipped cream I like it with lemon curd and fruit. Let me know if you need the actual recipe and I will paraphrase it tonight.
4 egg whites, at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup fine granulated sugar
4 teaspons cornstarch
2 teaspoons white wine vinegar
1 teaspoon vanilla extract
1. Preheat oven to 275 F
2. Combine egg whites, salt and cream of tartar in a bowl and beat them until the whites hold a stiff peak. Continue beating as you add the sugar a few tablespoons at a time until the whites are stiff and glossy. Beat in first the cornstarch, then the vinegar followed by the vanilla extract.
3 Spoon the meringue mixture gently into a loose-bottom buttered and lightly floured 8-inch cake pan. Spread it higher around the edges than in the center of the pan to form a depression.
4. Bake until the meringue is firm and lightly browned about 1-1 1/4 hours. Cool slightly and unmold-slide onto a serving plate and cool completely.
4 to 6 portions