Today has been a sweet day...
The weather is amazing
And we just got back from a lovely wedding:)
"This is the day the Lord has made; let us rejoice and be glad in it!" -Psalm 118:24
Today's recipe is also quite lovely! Simple, yet lovely.
Pavlova, as my grand search on wikipedia and google has informed me, is a meringue-like dessert item named after a Russian ballerina. Australia and New Zealand both take claim to its origin...
It should have a light, crisp outside and a soft, fluffy inside
Now, you should know, I have had many failed attempts at this interesting thing.
And I have never had it at any official bakery or anything else..
I saw the idea online and tried to make it work.. Many times it came out as other strange things which in reality weren't anything at all...
But then something lovely happened!
I tweaked the recipe, tried again, and... voila! Out of the oven came this light and fluffy and delicious little dessert!
Is it official pavlova? I don't know... It's a Red Lady rendition anyway;)
The Red Lady's Pavlova
(original recipe; traditional idea)
3 egg whites
2/3 cup stevia (baker's bag)
1 tablespoon dry instant nonfat milk
1/4 teaspoon cream of tartar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1) Beat egg whites, about 2 minutes
2) Combine stevia, dry milk, and cream of tartar; add mixture to egg whites while beating, in 3 intervals. Beat another 3 minutes.
3) Mix together vanilla, cornstarch, and vinegar; fold in to egg whites.
4) Set oven to 305 degrees to preheat. Form 5 circular fluffs of the egg white mixture on a tin-foil lined baking sheet. Bake for 40-45 minutes.
P.S. Best enjoyed the same day as baking. Store in airtight container if you have some leftover. As they sit, the outside will begin to get soft. If you would like to enjoy a pavlova any day after the making, place in toaster oven for a little bit (long enough to re-crisp, but not burnt!).
Also, they are great served with melted chocolate and graham cracker crumbles... like a s'more!:)
Ciao for now
-The Red Lady-