GIANT MERINGUE (PAVLOVA GIGANTATA)

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Giant Meringue (Pavlova Gigantata) image

This giant toasted meringue is topped with whipped cream, Mezcal-macerated strawberries, and toasted coconut.

Provided by Nick Korbee

Categories     HarperCollins     Dessert     Spring     Mother's Day     Easter     Strawberry     Coconut     Milk/Cream     Soufflé/Meringue     Mezcal     Wheat/Gluten-Free

Yield Makes one 12-inch pavlova

Number Of Ingredients 18

Mezcal strawberries and toasted coconut:
2 cups strawberries, quartered
3 tablespoons mezcal
Zest and juice of 1 lime
3 tablespoons pure cane sugar
Pinch of sea salt
1 cup dried shaved coconut
Pavlova:
1 cup pure cane sugar
1/4 cup packed light brown sugar
1/4 cup potato starch
4 large egg whites, at room temperature
Pinch of sea salt
2 tablespoons cold water
2 tablespoons fresh lemon juice
Whipped cream:
1 cup ice-cold heavy cream
1 tablespoon powdered sugar

Steps:

  • To make the mezcal berries, in a medium glass bowl, combine the berries, mezcal, lime zest, lime juice, pure cane sugar, and salt. Let the berries rest at room temperature for 2 hours.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. While the oven is preheating, spread the coconut shavings on the baking sheet and toast until golden, about 5 minutes. Transfer the coconut to a bowl, but keep the lined baking sheet for the Pavlova.
  • To make the Pavlova, in a food processor, pulse the sugars and potato starch until uniformly combined and substantially more fine. Sift the sugar-starch mixture and set aside.
  • In a large bowl with an electric mixer or in a stand mixer, whip the egg whites with the salt to stiff peaks, add the water and whip 1 minute. Add the sugar mixture little by little-a tablespoon at a time-while continuing to whip the meringue. When you've added half the sugar mixture, add the lemon juice. Keep whipping and adding the sugar mixture. When all the sugar is incorporated, whip another 2 or 3 minutes, until you have stiff, glossy peaks.
  • Taking care not to deflate the meringue, form one giant mass of meringue in the center of the parchment-lined baking sheet. Using a spatula, gently work the meringue closer to the sides of the baking sheet into whatever amorphous shape suits your fancy. After all, perfect circles are for squares, man. As you work, be sure to pull straight up with the end of the spatula to create interesting shapes and curls of meringue.
  • When you are finished with your edible art project, reduce the oven temperature to 300°F and place the masterpiece in the oven. Bake for 30 minutes, then reduce the oven temperature to 250°F (keep the oven door shut!) and bake another 20 minutes. Turn the oven off and let the meringue rest another 10 minutes, then open the oven door and let the Pavlova cool for another hour or so.
  • To make the whipped cream, using an electric mixer (or a whisk and some elbow grease), whip the heavy cream with the powdered sugar until light and fluffy.
  • To serve, carefully peel the parchment away from the Pavlova (or better yet, serve on the paper to aid in clean up) and garnish as you see fit with heaping spoonfuls of whipped cream, the berries, and the toasted coconut. This is a grab-and-grub scenario, so don't even bother slicing it-just provide plenty of napkins and scold people who don't wash their hands before digging in!

Darnell Mitchell
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Overall, this was a great recipe. The pavlova was delicious and impressive. I would definitely make it again.


Khethiwe Ntuli
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This pavlova was a bit too difficult to make. The meringue was very delicate and difficult to handle. The filling was also a bit too sweet for my taste. I would not recommend this recipe to beginners.


Rakesh Maheshvari
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I made this pavlova for a party, and it was a huge hit! Everyone loved it. The meringue was crispy and chewy, and the filling was light and fluffy. The berries added a perfect touch of sweetness and tartness. I would definitely make this again.


shubham gamer
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I had a lot of trouble getting the meringue to stiffen. I ended up having to beat it for over 10 minutes. Once I finally got it to stiffen, the pavlova turned out great. It was light and fluffy, and the filling was delicious.


TE DIOUS
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This pavlova was a bit too sweet for my taste, but it was still very good. The meringue was perfectly crisp, and the filling was light and fluffy. I would recommend using less sugar in the meringue next time.


austinifier
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I'm not a huge fan of pavlova, but I thought I'd give this recipe a try. I'm so glad I did! This pavlova was amazing. The meringue was perfectly crispy on the outside and chewy on the inside. The filling was light and fluffy, and the berries added a


Babita Thapa
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This pavlova was absolutely delicious! The meringue was crispy and chewy, and the filling was light and fluffy. The berries added a perfect touch of sweetness and tartness. I would definitely make this again for a special occasion.


liaquat shah
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I was a bit skeptical about making a giant pavlova, but I'm so glad I did! It was actually easier than I thought it would be, and it turned out beautifully. The meringue was perfect, and the filling was light and fluffy. I used a variety of berries f


Faadumo Aweys
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I've made pavlova many times before, but this recipe was by far the best. The meringue was so light and airy, and the filling was creamy and delicious. The berries added a perfect touch of sweetness and tartness. I will definitely be making this agai


PUP ƒû HACKER
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This pavlova was a showstopper! It was huge and impressive, and the meringue was perfectly crisp on the outside and chewy on the inside. The filling was light and fluffy, and the berries added a pop of tartness that balanced out the sweetness of the