Orange Creamsicle Pavlovas
Ingredients:
For the pavlovas:
- 6 egg whites (at room temperature (you will get more volume if your egg whites are at room temp))
- 1 1/4 cup superfine sugar
- 1 teaspoon cornstarch
- Zest of 1 orange
- 1 teaspoon orange juice
- Seeds scraped out of 1 vanilla bean (or 1 teaspoon vanilla bean paste)
For the whipped cream and fruit topping:
- 2 cups heavy cream
- 1/4 cup superfine sugar
- Seeds scraped out of 1 vanilla bean (or 1 teaspoon vanilla bean paste)
- Sliced tangerines (pineapple, kiwi, etc.)
- 1 tablespoon sugar
Instructions:
For the pavlovas:
- Preheat oven to 200 degrees F. and line one a cookie sheet with parchment paper. You can use a pencil trace 6 circles that are about 3 inches in diameter on the underside of the parchment paper, or you can wing it when you're piping if you prefer.
- Beat egg whites in the bowl of a stand mixer with the whisk attachment or using a hand mixer until foamy.
- Add the orange zest, orange juice and vanilla bean seeds or paste and continue to beat on high until soft peaks form (this will take a few minutes).
- Combine the sugar and cornstarch and then slowly add to the egg white mixture while the mixer is on low. If you want it to be more orange, add a few drops of food colouring at this point.
- Continue to beat on high speed until stiff peaks form, and you can turn the bowl upside down without the meringue moving. Mine took about 6 minutes.
- Pipe or spoon into 6, equal-sized 3 inch circles and make a small indent for the topping in the center of each with a spoon.
- Bake at 200 degrees F. for 1 hour 15 minutes. Turn off the oven and let sit for at least another hour before removing to let cool the rest of the way. I made the pavlovas a day in advance and had time to let them sit in the oven for an hour, then I cracked the door of the oven for another hour before removing. I think this is the best way to go to avoid any cracks, if you've got the time or are making them ahead. If you remove them from the oven right away, the quick change in temperature will cause them to crack.
For the whipped cream and fruit topping:
- Use a stand mixer or hand mixer to whip the heavy cream until soft peaks form.
- With the mixer on low, slowly add the superfine sugar and vanilla bean seeds or paste. Turn mixer to high and beat until stiff peaks form. Note that if you overdo it on whipped cream, it will curdle and look lumpy, but don't panic! You can fix it by very slowly pouring in a little more heavy cream with your mixer on low and then beating until stiff peaks form again (google it for video examples of how to save whipped cream that has curdled - it happens to everyone).
- Meanwhile, toss your sliced fruit with 1 tablespoon of sugar and let sit for a few minutes.
- Top your cooled pavlovas with a giant dollop of vanilla bean whipped cream and a spoonful of your glazed fruit to serve.