Pavlovas for Your Valentine

If you are looking for pure elegance, pavlovas are the way to go. This airy, crunchy and delectable dessert will want you craving more. Whether you are having them as plain merengues, or going the traditional route of topping them with whipped cream and fruit, pavlovas are going to be a hit.

This was one of the first desserts I ever made after coming to the US. From my mother’s stock of recipe books, I had borrowed an Australian cookbook. My first attempt at making this was a huge success. Beginner’s luck, I suppose. However, consequent ones ended up being disasters. They would puff up and then deflate. Meringues are tricky because they are so susceptible to the environmental humidity. Some recipes call for cream of tartar, but I’ve found that the small amount of cornstarch does a fairly good job of holding these up perfectly.

Pavlovas have to be cooked on a low oven temperature, for a longer period of time. Do not be tempted to open the oven door to check in on these beauties because the slightest temperature drop will affect them. For best results start with room temperature egg whites.

Aquafaba: Vegan meringues

Looking for an egg free meringue? Well guess what a vegan option is also available. It’s called Aquafaba. Watch the video above to see how I made these! It only uses chickpea water and the internet has been raving about it.

Ingredients:

3 egg whites
¾ cup sugar
1 tsp cornstarch
½ tsp lemon juice
½ tsp vanilla extract
Whipped cream:
½ cup cold whipping cream, beat till soft peaks form
4 teaspoons sugar

Toppings:
Sliced fruit

Directions:

• 

• 

• 

• 

• 

• 

• 

1. Separate the eggs and only use the egg whites. Be careful not to let any trace amount of yolk combine in it or they will not fluff up. Beat them on high speed till soft peaks form.
2. Once soft peaks form, gradually add in sugar and beat till stiff. They should hold their shape upside down even.
3. Add lemon juice, cornstarch and vanilla extract.
4. Pipe or using a spoon, put dollops onto a baking sheet lined with wax paper.
5. Bake at 225F for 1 hour and 15 mins. Turn off oven and leave them in there for another 30 minutes with the door closed.
6. Once completely cool, pipe on whipped cream and lay fruit on top.

Variations

To make it more colorful, you can even add a few drops of your favorite food color to the meringue mix before baking.

Instead of making mini-pavlovas, pile the entire meringue mixture in a 10 inch circle on the parchment and bake as stated above. Add an extra 15 minutes to the baking time.

If you are looking for other sweet options for Valentine’s Day, check out this crepe cake or Chocolate-covered strawberries, always a safe bet!