The origins of the humble pavlova are a topic of much debate for Australians and New Zealanders. Much like Russell Crowe’s nationality and who’s actually better at sport, the history of the pavlova has kept the Antipodean neighbours entertained for decades.
Yet recent research has shown that – shock horror – the pavlova doesn’t hail from either Australia or New Zealand, and in fact began life as a German torte, before travelling to the US where it evolved into the form it’s best known today.
SHOCKING, we know.
Either way, pavlova tastes damn fine, especially when eaten in itty bitty nest shaped form. If the video above hasn’t got your tummy rumbling for creamy meringue goodness, the recipe below will get those hunger pangs a knocking…
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- Fresh fruit such as sliced fresh strawberries, fresh raspberries, mandarin oranges, cubed fresh pineapple or kiwi fruit.
Place egg whites in a large bowl, then let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon, or place meringue mixture in pastry bag fitted with a star tip, then pipe the meringue onto parchment paper to form eight 3-in. cups.
Bake at 275° for 45-50 minutes or until set and dry. Turn off the oven and do not open the oven door for 1 hour and leave the meringues to cool in the oven. Once out, fill with fruit and enjoy!