Ingredients with Measurements:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chopped marron glacé
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1/4 cup chopped pistachios
Special Equipment Needed:
- Electric mixer
- Piping bag
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 300°F.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat the egg whites until stiff peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
5. Add the white vinegar and vanilla extract and beat until the mixture is glossy and stiff.
6. Spoon the meringue mixture into a piping bag and pipe onto the prepared baking sheet in a circle shape.
7. Use the back of a spoon to create a well in the center of the meringue.
8. Bake in the preheated oven for 1 hour or until the meringue is crisp on the outside and soft on the inside.
9. Remove from the oven and let cool completely.
10. In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
11. Spoon the whipped cream into the well of the meringue.
12. Top with chopped marron glacé and chopped pistachios.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 300°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 312
Fat: 14g
Carbohydrates: 43g
Protein: 4g
Sodium: 81mg
Sugar: 42g
Substitutions for ingredients:
- Marron glacé can be substituted with candied pecans or walnuts.
- Pistachios can be substituted with any other chopped nuts.
Variations:
- Add fresh berries on top of the whipped cream.
- Drizzle caramel sauce over the meringue before adding the whipped cream.
Tips and Tricks:
- Make sure the mixing bowl and beaters are completely clean and dry before beating the egg whites.
- Let the meringue cool completely before adding the whipped cream and toppings.
- Store any leftover meringue in an airtight container at room temperature.
Storage Instructions:
Store the marron glacé pavlova in the refrigerator for up to 2 days.
Reheating Instructions:
The marron glacé pavlova is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the marron glacé pavlova on a cake stand or platter for an elegant presentation.
Garnishes:
Garnish with additional chopped marron glacé and chopped pistachios.
Pairings:
Pair with a cup of coffee or tea for a delicious dessert.
Suggested Side Dishes:
Serve with fresh fruit or a fruit salad.
Troubleshooting Advice:
- If the meringue is not stiff enough, continue to beat the egg whites until stiff peaks form.
- If the meringue cracks or collapses, it may have been overcooked or overbeaten.
Food Safety Advice:
Make sure to use fresh eggs and store the marron glacé pavlova in the refrigerator.
Food History:
Pavlova is a dessert named after the Russian ballerina Anna Pavlova. It is a meringue-based dessert that is typically topped with whipped cream and fruit.
Flavor Profiles:
The marron glacé pavlova is sweet and nutty with a crisp meringue shell and soft, creamy center.
Serving Suggestions:
Serve the marron glacé pavlova as a dessert for a special occasion or holiday meal.
Related Categories
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Region: Australian
Taste: Sweet, Creamy, Nutty, Meringue, Meringue-Y