This feature is sponsored by KitchenAid, who isn’t telling us how or what to write. They’re just letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments.
If we were real psychologists, we would only have to ring a bell to get you to start drooling, not write out an entire paragraph about farmers’ market fresh strawberries tossed with just enough sugar to tease the juice from their ripe flesh into a sticky sweet puddle of balsamic love atop a featherlight meringue with an airy-crisp outside and marshmallow-soft inside, known as…
…pavlova.
(Ding!)
Fresh Strawberries at the Farmers’ Market (Santa Monica, to be exact):
Eggs, Separated:
Baked Meringue:
Pavlova, Piled High with Strawberries:
Pavlova with Strawberries
Pavlova Ingredients:
4 large egg whites (we’ll give you some ideas for what to do with the yolks…)
1 cup superfine sugar
1 teaspoon vinegar
½ tablespoon cornstarch
2 pounds fresh strawberries
2 tablespoons sugar
2 tablespoons balsamic vinegar
Whipped cream, chocolate sauce, and mint as garnish, optional
Pavlova Directions:
Preheat oven to 250 degrees and place rack in center of oven.
On a sheet of parchment paper, draw an 8″ diameter circle. Turn the parchment paper over and place on baking sheet.
Beat the egg whites in stand mixer on medium-high speed until they hold soft peaks. Slowly add sugar while continuing to beat until egg whites hold stiff peaks.
Sprinkle the vinegar and cornstarch over egg whites (now meringue), and fold in with spatula.
With a spatula, spread the meringue onto the parchment paper inside the circle. Smooth edges and make sure that edges are slightly higher (to hold topping after baking).
Bake meringue for 1 hour 15 minutes. Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven, at least 2 hours, or overnight.
About an hour before serving, wash, hull, and slice strawberries about ½” thick. In a large bowl, toss strawberries with sugar and balsamic vinegar. Cover and refrigerate until ready to serve.
When ready to serve, place pavlova on serving plate. Pile strawberries onto pavlova. Garnish with whipped cream, chocolate sauce, or mint if desired (for us, garnish is almost never desired – we’re simple).
Serves 6 to 8.
Products We Used to Make Strawberry Pavlova:
- KitchenAid Artisan 5-Quart Stand Mixer
- KitchenAid Stand Mixer Wire Whip Attachment
- Heavy Duty Baking Sheet
- Parchment Paper
- Compass to draw circle (yes, a real compass like the kind you use in 2nd grade)
{ 3 comments }
*gasP* you have no idea how much I LOVE pavlova. like.. serious obsesssion. I once had an extra-large pavlova.. i cut out a quarter, took it to the couch and quietly ate that. Then I went back and cut out another quarter. Ate that. Then I thought f*** it, what difference is it going to make and took the remaining half. and because I didnt have a plate large enough.. i ate it from the BOX. *sigh*
{heart}
YUM! I love pavlova… your pictures are amazing. It’s breakfast time and all I want to do is eat that pavlova and those beautiful ripe strawberries!
xxMK
Delightful Bitefuls
As an Aussie, I’m a little sad to see a pav served without the whipped cream which is meant to go between the meringue and the fruit :( Gorgeous as it is, it’s the fruit/soft meringue/cream combo that makes a true pav!