Pavlovas are for Birthdays

It was my birthday yesterday. While its the cool thing to say ‘It’s just another day. I’m still the same person’, you are failing at life if you are the same as you were yesterday.

Usually at home we’d have a barbecue with chicken wings, souvlaki, and about 15 different salads. Dessert would usually be some lamb. But, since I’m in Korea it’s kinda hard to do a Greek-style barbecue (even the Greek-style yogurt is an abomination here), so I cook other things.

Breakfast was a Walter White special

bb 33

Skipped lunch since I wasn’t hungry. Dinner was herb rubbed chicken with garden salad. The two sauces are tzatziki and aioli (I love garlic). The herb rub was a mix of cayenne pepper and mint.

Herb Chicken with Garden Salad
Herb Chicken with Garden Salad

Dessert was a pavlova. Pavlova is super simple, even though you’ll find recipes with up to 15 ingredients.

photo (3)
Not my best pavlova photo

 

My recipe is

  • 6 egg white (keep the yolks for mayonnaise)
  • 1 and 1/3 cup sugar (standard 250 mL cup)
  • 1 teaspoon cream of tartar (WTF is this? Just use the same amount of either white vinegar or lemon juice)
  • 1/2 teaspoon vanilla essence
  • 125 mL cream for topping (more is OK too)
  • Kiwi and other fruit for topping

Beat the egg whites until they are foamy. Then you add the sugar 1/3 cup at a time while beating until you get peaks. Peaks are when you remove your beater from the bowl and a little peak is left from where the beater was. Then you add the vanilla essence and vinegar. The beating should take about 10 minutes because you want all the sugar to dissolve otherwise you’ll end up with syrup forming on your meringue.

Now that you’re done beating, shape the meringue on baking paper on a baking tray. Nothing fancy here, just go with a round shape. Bake for 55 minutes at 120°C (you preheated your oven, right?) and let it cool completely before covering it with the cream you whipped and the fruit.

The meringue should have formed a crispy crust on the outside while remaining marshmallowy on the inside. If the top and sides are cracked (likely your meringue will sink as it cools) you can just cover them with cream. It’ll be our secret.

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