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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE PAVLOVA AND THE CREAM: | 2. Preheat the oven to 200ºF with two racks centered. | 3. Trace a 9-inch circle on each of 2 pieces of parchment paper. | 4. Turn over, and use each piece to line a baking sheet. | 5. Set aside. | 6. Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment. | 7. Beat on high speed until soft peaks form, about 2 minutes. | 8. Add 1/4 cup granulated sugar; beat to combine. | 9. Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy. | 10. Add 1 teaspoon vanilla; beat just until combined. | 11. Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles. | 12. Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes. | 13. When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork. | 14. Remove from oven, and let cool completely on baking sheets. | 15. Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft. | 16. Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it. | 17. Scatter half of the berries over, and place the second meringue on top. | 18. Spoon remaining cream onto the center of the meringue, and heap remaining berries on top. | 19. Dust the top with confectioners' sugar. | 20. Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side. | 21. RED RASPBERRY SAUCE: | 22. Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat. | 23. Cook until berries release their juice an just start to break down, about 5 minutes. | 24. Use a rubber spatula to press berries through a fine sieve; discard solids. | 25. Let cool, and refrigerate until ready to use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	6			102.96	1.4454	21.581999999999997	0.3366
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
confectioner ' sugar	2	tablespoons		-	-	-	-
berry	1 1/2	1/2	red golden mixed	469.056	103.5686	19.1654	0.5242
raspberry sauce	3/4	cup		-	-	-	-
raspberry	1	pint		162.24	37.2528	3.7439999999999998	2.028
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
lemon juice	2	tablespoons	bottled	6.71	2.1045	0.1067	0.0732
salt	1/2 - 1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.