PAVLOVA RECIPE

PAVLOVA

You may see this most famous dessert when you visit New Zealand

but on ALL of our Auckland tours you can experience

this traditional dessert for AFTERNOON TEA

We are food handling certified and these are homemade and delicious!

Here I have provided a pictorial step-by-step method to make Pavlova

Make these to impress your friends and family !!!

History:

Pavlova recipes first began appearing soon after Russian prima ballerina, Anna Pavlova, toured New Zealand in 1926. The dessert was obviously created in her honour! The first known published recipe was in E. Futter 1926 “Home Cookery for New Zealand”. By the early 1930’s Pavlova recipes were appearing regularly in New Zealand recipe books. (The Australians claim they created the Pavlova in 1935, but there is no written evidence of this). Since that time the art of making golden high-rise Pavlovas has been a source of pride for New Zealand housewives. But it has also been a source of frustration for those whose Pavlovas invariably come out flat and dismal looking! Rumours abound about the “secrets” of successful Pavlova making.

‘Coast to Coast Tours’ recipe for mini PAVLOVAS

INGREDIENTS: 2 Egg Whites. A pinch of salt. Vanilla essence (about 1tsp). White sugar (almost 1cup).

UTENSILS: A clean bowl (I use a glass one). A cup (I use a white one because it will show-up any yolk that may have gone in by mistake). A measuring cup. An egg-separator. A spoon. A spatular (scraper). An electric egg-beater.

AND, your baking tray, lined with non-stick paper.

Using the egg-separator, separate the yolk from the white (taking care not to get any yellow into the whites, as this will prevent them from beating)

Whip/beat the egg whites and salt using an electric egg beater,

until the mixture is stiff and no large air bubbles remain. (About 1 minute)

Then SLOWLY add small amounts of the sugar to the egg-white mixture, beating all the time. (About 2 minutes)

Add in 1 tsp. Vanilla Essence with the last amount of sugar

– this mixture will start to turn glossy.

Spoon small sized amounts onto a baking tray that has been lined with NON-STICK baking paper. (Do not attempt to make meringues without this paper, as they WILL stick!)

Bake in the oven for 10 mins at 150 C then turn heat down to 110 C for a further 60 mins. The pavlovas will rise and turn a very pale golden colour. *Oven temperatures and times may vary!

At the end of cooking, turn off the heat, and leave the pavlovas in the oven.
DO NOT OPEN THE DOOR for at least another 60 mins