Pavlova - Free Form w/Fruit CI

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http://www.cooksillustrated.com/recipes/detail.asp?docid=5692

FREEFORM MERINGUE SHELLS WITH STRAWBERRIES AND PAPAYA

Published May 1, 1995.
Serves 6
WHY THIS RECIPE WORKS:
For our meringue shell recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringues hardened properly but not so much they were cloying. We added the sugar to the meringues in three stages to produce maximum volume and optimum texture and piped or shaped the meringues immediately after they were made. Finally, to ensure doneness in our meringue recipe, we made a few small "test" meringues with leftover whipped egg whites.

To form these meringue shells, you don’t need a pastry bag or decorating tips, just a regular tablespoon. Once made, these meringue shells make an impressive, quick dessert filled with fruit, ice cream, or mousse.

see also Pavlova - Individual - CI re adding cream of tartar: 1/4 tsp per 4 egg whites

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Ingredients

  • 4 tablespoons granulated sugar
  • 2/3 cup confectioners' sugar
  • 1/2 cup large egg whites from about 4 eggs, at room temperature
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • xxx
  • 1 pint fresh strawberries , hulled and sliced lengthwise
  • 2 tablespoons granulated sugar
  • 1 teaspoon orange zest from 1 small orange
  • 1 papaya, small , small, peeled, halved, and seeded; each half halved crosswise and sliced thin

Preparation

Step 1

INSTRUCTIONS
1. Adjust oven rack to lower middle position and preheat oven to 225 degrees.

2. Sift 2 tablespoons granulated sugar with confectioners’ sugar; set aside.

3. Place egg whites in large bowl of electric mixer. Using whisk attachment, whip them on low speed just until frothy. Increase speed to medium, sprinkle in 2 tablespoons reserved granulated sugar, and continue whipping to soft peaks. Gradually add 1/3 cup reserved granulated sugar; continue whipping to stiff, glossy peaks. Stop mixer; rub some meringue between your fingers. If smooth, proceed to next step. If still grainy, continue beating until smooth.

4. Sprinkle sifted powdered-sugar mixture, ginger, and cinnamon over meringue; fold in with rubber spatula until just incorporated.

5. Following illustrations below, use a compass or large bowl or glass to trace 4-inch circles on parchment paper. Lay parchment on baking sheet and dab a small quantity to tack down corners of parchment paper while you work. Use the back of a spoon to carefully spread about 1/2 cup meringue inside each traced circle. Still using the spoon, form an indentation in the center, forming a decorative cup about 1/4 inch thick in the center and 1-inch high around the edge. Shape a couple of 1 1/2 inch disks with the spoon and remaining meringue. These extra meringues are used to test for doneness.

6. Bake meringues, switching positions of baking sheets after 30 minutes, until one of test samples releases easily from paper and snaps crisply after 5 minutes of cooling, 60 to 80 minutes. Once sample is crisp when tested, remove baking sheets from oven and place on cooling racks until meringues are room temperature, about 30 minutes. Carefully remove cooled meringues from paper. Set aside until ready to fill. (Can be stored in an airtight container up to 2 weeks.)

7. Toss berries, sugar, and orange zest in small bowl; let stand until light syrup forms, about 30 minutes. Add papaya and toss gently.

8. Place one meringue shell on each serving plate. Divide fruit and syrup among shells. Serve immediately.

STEP-BY-STEP
For Individual Meringue Dessert Shells


1. Free-form meringue shells can be created without piping. Use the back of a spoon to carefully spread about 1/2 cup of meringue inside each traced circle.


2. Still using the spoon, form an indentation in the center and a decorative edge around the side of each shell.

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