Individual Pavlova II

By using the Australian Meringue recipe, there are many variations to pavlovas. It is great when you have egg whites leftovers from cooking, especially from making anglaise or custards. However, I've reduced the amount of sugar in this one to achieve a sandy or rusty effect.


Plate it the way you want it.


Serves great with acidic fruits.


Think anything, do anything.

Individual Pavlova I

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
600 g

Ingredients

200 g egg white (7 x 55 g eggs)
pinch of citric acid
325 g caster sugar
75 g pure icing sugar sifted twice

Optional Flavourings

1/4 vanilla bean marrow
2 g cinnamon (pinch)
2 g ground ginger (pinch)

Method
1. Place the egg whites into a mixing bowl. You can add the flavoring agents now if you wish, along with the acid.
2. Add the caster sugar only at this stage. Whisk this over a baine-marie.
3. Whisk continuously turning the bowl to dispense the heat more evenly and to avoid hot spots. Continue whisking until the mixture whitens and the sugar has dissolved; 3 to 5 minutes is generally enough. Maximum of 60°C.
4. Transfer the bowl to the machine; attach the whisk and lock the bowl into position.
5. Whisk on high speed until very light and firm.
6. Turn off the machine and remove the whisk.
7. Now gently sift the pure icing sugar onto the meringue and gently fold it through. This third sifting really helps to incorporate the icing sugar into the meringue, and keeps it light.
8. Spoon the mixture onto silicon paper.
9. Dry bake it at 90 to 100°C for several hours, until light and crisp right through. Or you can bake it at 125°C for 35 minutes to achieve a soft centre and crisp outer shell.
10. Top with acidic fruits (kiwis, strawberries, passionfruit pulps, etc.).