I’ve been doing a little Christmas baking the last few days. One of the recipes I used called for egg yolks only. Now, what to do with those leftover egg whites? Why, I’ll make Tessa Kiros’ pavlovas!
Pavlovas consist of a meringue bottom and some kind of fruit and whipped cream on top. Well. Did I have whipped cream? Not really. I mean I did have whipping cream in the fridge, but who knows if it is even good anymore? Does anyone else have a fridge like mine? You know, filled with random half-finished bottles and containers of this and that? Ugh. 2021 can’t come soon enough with all its good intentions, etc. Blah blah blah…
So, I decided to make pavlovas. They are super easy, and I got to use one of my favourite cookbooks. Tessa Kiros’ “Apples for Jam”. If you aren’t familiar with Tessa Kiros, I suggest you go to the library and look for one of her cookbooks. They are amazing! I think I may have four of them, and my favourite is definitely “Apples for Jam”.
Now, to be honest, to make true pavlovas I should have smoothed and flattened out the top of each one with a spoon or fork. I didn’t do this. So, clearly fruit and cream could not sit nicely on top. In fact, my family ate them over the sink. Not joking. They ate them over the sink with flaky bits of sugary white crispiness flying from their mouths, landing on the kitchen rug for the dog to devour. Truth. The photos look like I may have it together, but I don’t;)
But that is beside the point. The point is these pavlovas are delicious, and make a lovely dessert for the holidays when we might have overdosed on chocolate and caramel. Just saying.
Tessa Kiros’ Pavlovas
- 3 egg whites at room temperature
- 1 tsp cornstarch
- 1 cup white sugar, preferably superfine
- a few drops vanilla
- ½ tsp apple cider vinegar
- Heat oven to 300 degrees F.
- Line a baking sheet with parchment paper.
- In a stand mixer, or using a hand mixer, whisk the egg whites until they form peaks and start to stiffen.
- Add cornstarch.
- Add sugar a little at a time, until the egg whites look like they might climb out of the bowl.
- Add vanilla and vinegar.
- Using two spoons, scoop out 8 mounds of meringue. Flattening the tops to hold the cream. Use a fork to smooth out the sides a bit.
- Bake for 40 minutes. Shut off oven and leave for another 30 to 40 minutes.
- Take tray out of oven and let cool completely on the counter.
- Enjoy with fruit and a dollop of whipped cream on top!