Photo Credit | Amanda Faber
Spending time in the kitchen with your kids can a fun learning experience. Kids can help measure or mix, and even taste test! Follow this recipe to make 12 yummy and sweet pavlovas.
Macerated Lime Raspberries:
Makes ~2 cups
- 289g raspberries, fresh or thawed from frozen
- Juice and zest of 1 lime
- 55g granulated sugar
- 1/8 teaspoon salt
In a medium mixing bowl, combine the raspberries, lime juice, lime zest, sugar and salt. Stir to combine, cover, and chill for at least 3 hours. Stir before serving.
Makes 12 individual pavlova shells
- 130g egg whites
- 1 teaspoon white vinegar
- 260g granulated sugar
- 8g cornstarch
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon coconut extract
- 50g coconut flakes, unsweetened and toasted
- Heat the oven to 225°F/107°C. Line two sheet pans with parchment.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and vinegar. Set aside.
- In a medium mixing bowl, stir together the sugar and cornstarch. Put one spoonful of the sugar mixture into the egg mixture.
- Mix the egg whites on medium-low until foamy, then turn the mixer to high until medium peaks form.
- Once the mixture has formed medium peaks, start adding the sugar one spoonful at a time. Wait to add the next spoonful until the the sugar is fully incorporated and the mixture is back to the medium peak texture.
- When all of the sugar has been added, add the vanilla and coconut extract. Continue mixing on high for two minutes. The mixture should have very stiff peaks.
- Using a cookie scoop or a serving spoon, scoop the mixture onto the prepared sheet pans. Each dollop should be about a 3 inches in diameter. There should be six meringues on each pan.
- Use the back of a spoon to make a small well in the center of each meringue. If the spoon gets sticky with meringue, rinse it off in cool water.
- Sprinkle the edges of the meringues with the coconut flakes.
- Bake the meringues in the middle and/or top of the oven for 1 hour and 15 minutes. When the baking time has elapsed, turn off the oven, and leave the meringues to cool in the oven with the door closed for 30 minutes. After 30 minutes, crack the oven door and cool completely before removing.
- Use immediately or store in an airtight container for up to two weeks.
Coconut Whipped Cream:
Makes ~3 cups
200g heavy whipping cream
60g cream of coconut
55g granulated sugar
1 teaspoon vanilla bean paste or extract
1/8 teaspoon salt
- In the bowl of a stand mixer fitted with a whisk attachment, combine heavy whipping cream, cream of coconut, sugar, vanilla, and salt.
- Mix on medium until slightly thickened. Then, turn the mixer to high and mix until it is thick and smooth whipped cream consistency.
- Use immediately, or store it chilled for a few hours in the refrigerator.
- Lime zest
- Fresh raspberries
- After the meringues are baked and cooled, dollop each meringue with a generous spoonful of the whipped cream.
- Top the whipped cream with a spoonful of the macerated lime raspberries.
- Serve garnished with fresh lime zest and a couple of fresh raspberries on the side.
- Enjoy immediately.
Recipe provided by Amanda Faber and the Georgia Pinners Conference & Expo.
Amanda is the winner of ABC’s “The Great American Baking Show,” co-host of “Flour House” baking podcast and is the owner of a baking business in Atlanta. She will be at the Pinners Conference, which will be held April 27-28 at Cobb Galleria Centre.