Blueberry Pavlova


Blueberry Pavlova

 

INSTRUCTIONS

▪️4 large egg whites, room temp
▪️1 cup superfine sugar
▪️1 tsp vanilla extract
▪️1/2 tsp cream of tartar
▪️1 tsp corn starch

🔹1. Turn oven on to 350F.
🔹2. In a mixer, begin whisking the egg whites until they form soft peaks.
🔹3. Add 1/3 of the sugar and mix till fully incorporated, then add another 1/3 and repeat until all sugar is incorporated.
🔹4. Add vanilla and cream of tartar and whisk until stiff peaks form and whites are glossy.
🔹5. Once you achieve stiff peaks, dust corn starch over meringue and gently fold in.
🔹6. Spoon dollops of meringue onto parchment lined baking sheet and make a small indent with the back of your spoon, as if making a small bowl in center of meringue dollop.
🔹7. Place baking sheet in oven and immediately reduce heat to 200F and bake 90 minutes.
🔹8. Turn off oven and leave baking sheet inside to finish and cool for 1-2 hours.

Blueberries
💠2 cups wild blueberries
💠2 tbsp sugar

Put blueberries and sugar into sauce pot and cook 2 minutes just until sugar is dissolved and blueberries are just softened.

Maple Chantilly Cream
▪️1 cup 35% cream
▪️2 tbsp icing sugar
▪️2 tbsp maple syrup

Mix everything together till light and fluffy.

Assembly

Plate pavlova and spoon blueberries into the small well we made. Top with maple chantilly and drizzle with more maple

+ There are no comments

Add yours