Recipe by Sarah Abitan

Pavlovas

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

For pastry cream or diplomat cream recipes, click here!

And watch Sarah create this masterpiece here!

Ingredients

Main ingredients

  • Pastry cream, whipped topping, or Diplomat cream (optional)

  • 200 grams (6 and 3/4 ounces) egg whites (whites from about 7 extra-large eggs)

  • Fresh fruit of choice to garnish

  • 400 grams (14 ounces) sugar

Directions

Prepare the Pavlovas

1.

Mix egg whites and sugar together until combined.

2.

Place over a low flame or double boiler. Mix consistently until the mixture reaches 124 degrees Fahrenheit (62 degrees Celsius).

3.

Pour into the bowl of a mixer, and beat using the whisk attachment until you reach stiff peaks and until the bowl of the mixer is no longer warm to the touch.

4.

Using a piping bag, pipe either small meringues or a large flat spiral to create a pavlova.

5.

Bake at 185 degrees Fahrenheit (85 degrees Celsius) for two and a half to three hours.

6.

Once meringue is cooled, pipe whipped topping and Diplomat Cream over the top to decorate.

7.

Top with fruits of choice and small meringues. 

Pavlovas

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Dena
Dena
5 years ago

Re: baking time How do you know when the pavlova is finished baking?

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Raquel
Raquel
Reply to  Dena
5 years ago

When it is crunchy on the outside but still white.