4th of July Pavlovas 

 

If you're looking for a red, white and blue dessert, the Pavlova could be your solution. A crisp but ethereal meringue topped with peaks of sweetened whipped cream studded with blueberries, raspberries and strawberries from the Market is an explosive end to your July 4th menu. 

 

Easy to Make and Spectacular in Presentation
The Pavlova satisfies the dessert criteria for busy people - it's easy; it's fast; it does not require many ingredients; it's pretty fail-safe; and it's unutterably delicious. When you bring out a Pavlova as a dessert, your guests will think you have worked long and hard in the kitchen. They do not need to know that you have spent fewer than 30 minutes of preparation time.
 
Meringues - Why the Pavlova Is the Golden Summer Dessert
Let's start with photos of what this dessert looks like. (Click Here and Here for photos). This dessert touches everyone's aesthetic sense.
 
Then let's think about the taste. If you've had a Pavlova, you know. This is the dessert you serve when you want your dinner to be golden. First, you bite into this crisp sugary shell and within seconds, you hit the tender marshmallow layer inside the meringue, all the while breathing in that sweet scent of sugar and tasting the dissolving sugar crystals. Along with the drifts of whipped cream and the sweet tartness of the berries, the Pavlova offers a sensuous experience diners never forget.
 
Meringues Are Not Difficult
The kind of meringue used in the Pavlova simply involves beating egg whites with granulated sugar along with vinegar or cream of tartar, either of which can stabilize the egg whites.
 
To follow the meringue-making process, check this website, which has photos for each step along the way, http://elise.com/recipes/archives/004356pavlova.php .
 
For years, I've used a simple meringue recipe that does not include cornstarch or vanilla. Next time around, I'll try the more robust recipe given in the website above. But I've had great results for years with my simple approach:
 
3 egg whites
Pinch of salt
½ tsp cream of tartar
¾ c. granulated sugar
 
Combine egg whites, salt and cream of tartar in mixing bowl. Slowly increase the speed of the mixer. When the egg whites are well into the frothy stage, gradually add sugar while continuing to mix and increasing the speed. You will go up to the highest speed on your mixer. When the egg whites form stiff peaks, they're ready.
 
Shaping the Meringue
Line your baking sheet with parchment paper. Have fun. Pretend you're a sculptor. Using a tablespoon and spatula, spread the meringue in a circle with an 8 to 9 inch diameter, building up the sides so you create a bit of a nest or basket to hold the whipped cream and berries.
 
If you'd rather, you can use a pastry tube to build up the walls of the nest. The Martha Stewart website above has at least one example of the splendid cake architecture you can create with a pastry tube while working with meringues. 
 
Individual Meringues
Rather than making a cake-size meringue, I prefer to make individual Pavlovas because I've found that family and guests get a big kick out of creating their own desserts. That way, they can decide for themselves just how much whipped cream and what combination of berries they want for their individual meringues. And I do mean plural here because seconds are common.
 
You should be able to make about six individual meringue nests from 3 egg whites.
 
Baking the Meringues
Try baking your meringues at 250 for one hour. Check after 20 minutes or so. If the meringues are browning too quickly, lower the temperature. After an hour, open the oven door a bit, turn off the heat, and let the meringues sit for another hour. Then remove from the parchment paper and dry on a rack. Meringues can be stored in an airtight container for a few days.
 
Filling the Meringues with Whipped Cream and Berries
Right before serving, whip up some lightly sweetened whipped cream and prepare some bowls full of raspberries, strawberries, and blueberries. Let your guests decide just how they wish to decorate their Pavlovas. They'll have fun while loving the taste.
 
About Anna Pavlova
The dessert is named for one of the world's most famous ballerinas, Anna Pavlova, http://en.wikipedia.org/wiki/Anna_Pavlova . Both Australia and New Zealand claim the dessert was first made in their country to honor the dancer. Given the quality of this dessert, it's not surprising that lots of other countries don't stake their claim