Life In LC

Rosewater Pavlova with Pistachios and Apricots

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52 weeks of baking – Eid al-Fitr

I’ve been making pavlova since the 7th grade. In social studies class we were assigned to report on the culture of a country of our choice. Back then I was obsessed with Lord of the Rings so I chose New Zealand. There were several categories to research but I ended up focusing on food. As part of my presentation I made mini pavlovas for the class to try with slices of kiwi, I was the only one to bring in a food sample so I felt pretty clever.

Now a days I make pavlova often, it’s one of the best desserts to use up a lot of egg whites. I usually make a classic vanilla pavlova and get creative with the toppings like whipped coconut cream and sliced pineapple or grilled fruit. This time I scented the meringue with rosewater, just a hint to perfume the dish and a drop of red food coloring to make them rosy against the white whipped cream. Before they went in the oven I sprinkled them with chopped pistachios, these gave great flavor and texture. As usual they got served with whipped cream and fruit, I tried it with both apricots and strawberries, I preferred the apricots, they didn’t cover up the rosewater flavor like the strawberries did.

 








Rosewater Pavlova with Pistachios and Apricots


  • Yield:
    9 individual pavlovas
  • Category:

Ingredients

Pavlova

  • 5 egg whites, about 1/2 cup
  • 1/4 tsp. salt
  • 1 c sugar
  • 2 tsp. cornstarch
  • 1 tsp. vinegar
  • 1/2 tsp. rosewater
  • 1 drop red food coloring (optional)
  • 1/4 c pistachios, chopped

To serve

  • sweetened whipped cream
  • apricot slices
  • chopped pistachios

Directions

Pavlova

  1. Preheat the oven to 225F and line a baking tray with a sheet of parchment paper or silpat.
  2. In a stand mixer with a whisk attachment beat on medium speed the egg whites and salt, once they are foamy slowly add the sugar a tablespoon at a time letting beat for a few seconds in-between additions. When you’ve added all the sugar turn up the speed to high and beat until you have stiff glossy peaks.
  3. Add the cornstarch, vinegar, rosewater and food coloring if using, mix on low until just combined. Scrap down the bowl with a spatula to ensure everything is evenly combined.
  4. Using a large disher or two spoons dollop the meringue onto a tray and shape them into little nests, you want a small divot in the middle to hold your cream and fruit when you serve. Sprinkle the meringues with the chopped pistachios.
  5. Bake at 225F for 1 hour to 1 ½ hours until they are firm to the touch. Turn off the oven and open the door a crack, let cool for 1 hour.

To serve

  1. Dollop each meringue with whipped cream, sliced apricots and an additional sprinkle of chopped pistachios.

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