Post by tummyache on Jun 24, 2019 18:50:39 GMT -5
DESSERT IDEA
PAVLOVA – MERINGUE NESTS for FILLING
The meringue has a crunchy shell that melts in your mouth once you take a bite, and although these are delicate looking, they’re hearty enough to be picked up with your fingers or eaten with a fork. These small nests can hold pillows of fresh whipped cream or yogurt that can be dusted with cinnamon, lemon zest, drizzled with melted safe dark chocolate or whatever other safe topping you can think of. What an exciting treat for fructose intolerant celebrants! [Moms: Meringue can be molded into all kinds of imaginative shapes too, prior to baking for little folks!]
MAKES: about 16 nests
Individual Pavlova Nests
• 5 Egg Whites
• 1/2 tsp cream of tarter
• pinch of salt
• 1 cup dextrose sugar, superfine ( spin sugar in a food processor to get superfine) – it’s possible to use a lot less!
Whipped Cream Filing
• 1 1/4 cups heavy whipping cream
• 1/2 tsp vanilla extract (optional)
INSTRUCTIONS:
1. Preheat oven to 225 degrees. Line two baking sheets with parchment paper. For same size nests, draw 3 inch circles on the parchment paper and turn the paper upside down.
2. Beat the egg whites at medium speed until foamy. Add salt and cream of tarter, and beat at medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.
3. Put meringue in a pastry bag with a decorator tip (I used Wilton 1M). Outline the nests and fill the bottoms with meringue. Build up the nests with two rows of meringue.
4. Bake for 50-60 minutes or until the nests are dry to the touch. Turn off the oven and leave the nests in the oven for 2 hours to continue to dry out.
Whipped Cream Filling (or fill with Yogurt, plain unsweetened; safe ice cream)
1. Beat the heavy cream with vanilla extract (optional) on high speed until soft peaks form. Pipe the filling into the nests.
2. Top with flavoring of choice. Serve soon after filling!
PAVLOVA – MERINGUE NESTS for FILLING
The meringue has a crunchy shell that melts in your mouth once you take a bite, and although these are delicate looking, they’re hearty enough to be picked up with your fingers or eaten with a fork. These small nests can hold pillows of fresh whipped cream or yogurt that can be dusted with cinnamon, lemon zest, drizzled with melted safe dark chocolate or whatever other safe topping you can think of. What an exciting treat for fructose intolerant celebrants! [Moms: Meringue can be molded into all kinds of imaginative shapes too, prior to baking for little folks!]
MAKES: about 16 nests
Individual Pavlova Nests
• 5 Egg Whites
• 1/2 tsp cream of tarter
• pinch of salt
• 1 cup dextrose sugar, superfine ( spin sugar in a food processor to get superfine) – it’s possible to use a lot less!
Whipped Cream Filing
• 1 1/4 cups heavy whipping cream
• 1/2 tsp vanilla extract (optional)
INSTRUCTIONS:
1. Preheat oven to 225 degrees. Line two baking sheets with parchment paper. For same size nests, draw 3 inch circles on the parchment paper and turn the paper upside down.
2. Beat the egg whites at medium speed until foamy. Add salt and cream of tarter, and beat at medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.
3. Put meringue in a pastry bag with a decorator tip (I used Wilton 1M). Outline the nests and fill the bottoms with meringue. Build up the nests with two rows of meringue.
4. Bake for 50-60 minutes or until the nests are dry to the touch. Turn off the oven and leave the nests in the oven for 2 hours to continue to dry out.
Whipped Cream Filling (or fill with Yogurt, plain unsweetened; safe ice cream)
1. Beat the heavy cream with vanilla extract (optional) on high speed until soft peaks form. Pipe the filling into the nests.
2. Top with flavoring of choice. Serve soon after filling!
admin please remove that post as well please.