Pavlova with Vanilla-Poached Oranges
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Martha Stewart Living, December 2006
- Yield Serves 10 to 12
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Ingredients
- 6 large egg whites, room temperature
- 1 1/2 teaspoons cornstarch
- 1 teaspoon distilled white vinegar
- Pinch of salt
- 1 1/4 cups superfine sugar
- 1 teaspoon pure vanilla extract
- Creme Fraiche Filling
- Vanilla-Poached Oranges
Directions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Put egg whites, cornstarch, vinegar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add sugar; beat until stiff peaks form. Beat in vanilla.
- Spread meringue into a 10-inch round (2 inches high) on prepared sheet. Bake 10 minutes. Reduce heat to 200 degrees; bake until firm, 40 to 50 minutes. Turn off oven; let pavlova dry in oven overnight.
- To serve, spread filling over pavlova, and top with drained oranges.
First off, this was delicious. However, I tried to do it all in one day (make the meringue in the AM, leave it in the oven for a few hours), and the meringue really suffered. By the time I served it, it was crumbling apart and the filling was running off the edges. I was pretty disappointed, but that's my own fault for not following the recipe, I suppose. It still tasted great. Also, remember to be very gentle with the orange slices while they poach, because they fall apart really easily.