Pavlova

This is my first ever pavlova. It turned out beautifully... except for the cracks. I didn't know the shell would be so delicate. It cracked easily when I tried to remove the baking paper. In the end, I got scared and  gave up, and left the baking paper paper still intact. I just trimmed off the excess baking paper around edges.  Anyway, this made a showstopping dessert on a recent family gathering. Dressed up with billowy whipped cream and piled high with strawberries, kiwis and white peaches, the otherwise unassuming  plain pavlova shell looked mighty grand. The shell was crisp and the inside soft, light and marsmallowy. I only wish it hadn't been so sweet. Thankfully generously toppings of whipped cream and fresh fruits counteracted the sweetness somewhat. I imagine a tart passion fruit sauce drizzled all over would be fantastic. Or maybe a zippy lime curd, it would go so well with the oh-so-sweet pavlova.

For anyone who's looking to make a pavlova, this is a good recipe to try. Very simple. I guess I also  owe it to this helpful tip that my pavlova didn't end up a weeping mess - which is to  make sure the sugar is dissolved completely when beating the egg whites. Now I just wonder, how do you remove the pavlova from the baking paper without cracking it. Tips, anyone?

The beaten meringue all thick & glossy and ready to be bake.

Pavlova
(Recipe adapted from Best Recipes here )


Ingredients:
4 egg whites
1 cup (250ml) sugar
1 tsp lemon juice or vinegar ( I used apple cider vinegar)
2 tsp cornflour


Method:

1) Whisk egg whites until frothy. Add all the rest of the ingredients and continue whisking until very glossy and thick and stiff. Make sure all the sugar has dissolved - feel by rubbing between fingers. It should feel smooth and not grainy.
2) On a baking paper lined tray, pile on the meringue, shape the meringue into a large centre with a slight hollow in the centre.
3) Bake in a preheated oven at 130 C for 1 1/2 hours or until crisp on the outside. Turn off oven and leave the pavlova to cool in the oven with the door slightly ajar.
4) Generously pile on whipped cream and fresh fruits just before serving. Done!

Almond Tuiles

If you have lots of leftover egg whites and don't know what to do with them, do try this super thin and crisp almond tuiles to impress your family and friends (and yourself!). The recipe for the batter is a breeze to whip up with minimal ingredients, but I forewarn u first, this is a very time consuming recipe to bake!

To make these tuiles, you need to spread a thin layer of  round circles about 2 inches wide on a baking paper lined tray, and then sprinkle some flaked almonds on top before sending to bake. Each process makes only a few pieces at a time and need to be repeated until you've finished your batter. 

After about  a couple times of spreading -baking-cooling, I got tired & bored. I mixed the flaked almond with the batter and then spreaded the batter into a big rectangle instead. Once cooled, the big rectangular piece was broken into smaller random pieces (you can see from the photos the irregular shaped ones at the bottom). Of course, the round ones definitely look a ton better but if you don't mind and you're not a perfectionist, do try the short cut way.


ALMOND TUILES  
(Recipe taken from 'No Frills Recipes' here )

Ingredients
2 egg whites lightly beaten
60 gm caster sugar
2 Tbsp or 30 gm butter  (melted)
50 gm plain flour
1/4  tsp vanilla
Almond flakes/Pumpkin seeds (amount as desired)

Method

1. Sift flour into a mixing bowl, add in sugar, mix well.
2. Make a well in the centre, add in the melted butter, lightly beaten egg whites and vanilla.  Mix till well combined.
3. Let batter rest for 30 mins.
4. Drop 1 leavel teaspoon of batter onto a baking tray, lined with baking paper.
5. Using the back of the spoon, slowly spread the mixture as thinly as possible to a circle about  2 inches in diameter.
6. Sprinkle some almond flakes onto the centre of the batter.
7. Bake in a preheated oven at 180 deg C for about 3 mins, or till lightly brown.  
8. Let stand for a minute and carefully lift the biscuits from tray to cool on a wire rack.
9. When completely cooled, store in an air-tight container or jar.
10. Makes 34 pieces. 

Note:

• I baked my almond tuiles at 160 deg C for about 20 minutes. At 180 deg C, my almond tuilles were not browned evenly. They were almost burnt at the edges and the middle still pale, undercooked and chewy. Please do a small test batch to find which temperature is suitable to you.
• I used baking paper and didn't need to grease. The tuilles were easily removed while they're still warm. I used a pallete knife by sliding it underneath the tuilles, then lifting up from the baking paper.
• I've lightly pre-roasted the flaked almonds  first for better aroma. I did this by dry-frying on a pan on the stove. Becareful not to burn! 

Super thin & crisp!

I'm submitting this post to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011). Details can be found here.