Alice Choo-Shee-Nam—Living In Durham Community Blog
Strawberry and Cherry Pavlova with Cherry Sauce
Pavlova without Fresh Mint (Optional)
My son and I shared this one
Fresh Cherries purchased from Fenton and Stapleton Farms in Port Hope Ontario. I was told this was last of it for July 29, 2016
MAKING THE MERINGUE
8 egg whites or approximately 1 3/4 Cup of Liquid Egg Whites
One box of “Free Run Egg Whites” at the Supermarket $4.99
1/2 Tsp. Cream of Tartar
1 1/2 cups of Sugar
1 Tsp. Lemon Juice
2 1/2 TBSP. Cornstarch
A pinch of salt
1 Tsp. of white Vinegar
1 Basket of Strawberries ( At No Frills Supermarket $2.00)
2 Cups of Sliced Strawberries and 2 Cups of Cherries (Use what is in Season)
Before you are ready to bake your Pavlova’s cut and place your parchment paper on a sheet pan. Use a pencil to draw the approximate round shapes you want. For me I just used one of the Kids Cups to make the circle or you can use a “Cookie Cutter.” A Cookie Cutter will give a more exact size. Example, 4 Inch or 6 Inch circles. I didn’t need to be super exact so I just use that cup you see below.
Important: Allow your Egg whites to remain at room temperature for (25-30 minutes) This helps to get some of that excess water out as well as create more volume for your beaten egg whites. Set a timer to remind you. I usually use my phone. You can use what you like.
I drew 6 circles on the Parchment paper then turn it over now we are ready.
FOR YOUR MERINGUE: DIRECTIONS
Place your egg whites in the mixing bowl with your cream of tartar and a pinch of salt. Whisk on your highest speed for about 10 minutes this is what it will look like after 10 minutes.
It starts to take on this glossy appearance after you start adding the Sugar.
Then slowly add 2 TBSP of Sugar at a time. Still continuing to beat at a HIGH SPEED until stiff peaks form and your meringue no longer feels gritty to the touch. Another 10-15 minutes.
Add your lemon juice, and 1 Tsp. White Vinegar and then add your 2 1/2 TBSP of Cornstarch to the Meringue. Beat for less than a minute just to incorporate the Cornstarch.
Then taking a spoon or a Ice cream Scoop place Meringue mixture unto your pre-drawn parchment paper. Fitted for a 13 x 9 Inch Baking Tray. I used two baking Trays. This gave me 12 Meringues. No, I won’t be eating them all! However, I can keep the rest in a Airtight jar for several weeks without them going stale. The circles act as your little guide, just so you don’t make them really big. Just like the example shown below enough to fill your circles.
These can be baked up to two days ahead of your PICNIC or other special Occasion.
Don’t forget your egg whites will cost you less than $4.00!!! That is Budget Friendly.
NOW, YOU ARE READY TO PLACE THEM IN THE OVEN!
Place your meringues in the oven to bake in your already Preheated 250 degree F oven for 1 1/2 hour. After 35 minutes assuming you have two baking trays with 12 Meringues on the trays. Take the bottom tray closest to the Heat and move it up the top. Take the Top tray and move it to the bottom. That way you know they both are baked at the right consistent temperature. In short Flip the Trays!
I know, your going to be as excited as I am to decorate them and add your own personal twist. If I had time I would have done a “Salted Caramel” version. Well, next time.
Don’t worry about those tiny little cracks it means they are ready. It also means they will store longer and last for weeks in a airtight container.
Once you are ready to eat and serve them they will be light and airy and melts in your mouth.
Creating your Cherry Sauce
Okay my little Basket of Cherries cost me $6.00 at Fenton’s Farm in Port Hope.
I didn’t want to use them all out because my Son love them so much. So, I literally counted the Cherries. I used only 20 cherries for the Cherry Sauce. So, here is the Recipe. Short and Sweet.
20 Farm Picked Cherries
1/2 of Sugar
1 1/2 cups of water
1 TSP. Vanilla Extract
Please note: These Cherries comes with seeds so while they are cooking just use a hand-held Masher to mash the cherries then remove the seeds with a spoon. Cook your syrup on low heat for about 15 minutes watching carefully so it doesn’t burn. Then turn of stove. Take it off the heat to cool down the Syrup should not be Caramel thick. It should run off or slide off your spoon even when cool. If you feel it is too thick just add a bit of water and warm it up on the stove again.
For your Whip Cream Topping
1 box of of Whipping Cream 473 ml ($4.99)
I usually place my boxed whip cream in the freezer for at least 20 minutes prior before using it. Why? It makes for a better whip cream the colder it is.
You don’t have to use all your whip cream depending on how many servings. If your just serving 4-6 people just use 3/4 of the box.
Pour your whip cream in the mixer and mix on high for about 7 minutes. Then add 2TBSP of sugar and beat for another 3-4 minutes then it is ready to be used.
I then added 1 Tsp. of the Cherry sauce to the whip cream and place it on the Meringue then I topped with Strawberries and Cherries respectively and then drizzled the Cherry Sauce over the fruits as seen below. The Cherry skin that was left in pan from the Cherry sauce is delicious to eat so don’t throw it out. Use it on your Pavlova.
Both the Strawberry and the Cherry Pavlova was so out of this world delicious but my top pick would be the Strawberry.
Don’t forget because it’s Summer the Farms and the Supermarkets can’t keep the fruits for long so fruits like Strawberries, Cherries or Blueberries ripe fast and you will usually get these on SALE.
BASKET OF STRAWBERRIES $2.00!
BASKET OF FARM PICKED CHERRIES $6.00!
Photos taken by Alice Choo-Shee-Nam—Living In Durham Community Blog