These fragrant, blush-pink individual pavlovas are an exotic twist on the classic recipe. The freeze-dried raspberries import a bright, fruity flavor without compromising the soft meringue texture. Don’t overdo it on the rose water; just the subtlest hint of its floral notes is all that is needed.
6 SERVINGS
EQUIPMENT: A 3-inch (7.5 cm) pastry cutter or large glass; a heavy-duty mixer fitted with a whisk; a large rubber spatula or a large metal serving spoon; a baking sheet lined with baking parchment.
4 large egg whites, free-range and organic, at room temperature
1 teaspoon cream of tartar
1-1/2 teaspoons cornstarch
1 cup plus 6 tablespoons (280 g) superfine sugar
1/2 teaspoon rose water
1-1/2 teaspoons Homemade Vanilla Extract or pure vanilla extract
2 teaspoons freeze-dried raspberry powder (see Note)
1 cup (250 ml) heavy cream
1 plump, fresh vanilla bean, halved lengthwise
Fresh raspberries, for garnish
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F (175°C).
2. Using the pastry cutter or glass, trace six circles on the baking parchment, evenly spaced apart.
3. In the bowl of the heavy-duty mixer, whisk the egg whites at low speed until frothy, then gradually increase the speed to high and whisk until just before the stiff peak stage. Be careful not to overbeat or the whites may begin to break down and become lumpy. Add the cream of tartar and cornstarch and beat again to combine. Slowly add about 3/4 cup (150 g) of the sugar to the stiffened whites, a tablespoon at a time, and whisk just until the sugar dissolves and the mixture becomes thick and satiny. Add the rose water and whisk again briefly until combined.
4. Remove the mixer bowl from its stand. Add the vanilla extract to the whites, and, with the rubber spatula or metal spoon, cut through the egg whites and vanilla until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the egg whites from the bottom to the top, and as you do so turn the bowl about 45 degrees and lightly overturn the spoon to gently fold the whites on top of the vanilla. Turning the bowl as you fold will help the vanilla to be incorporated more efficiently. Continue cutting into the mixture and folding until just incorporated. Always work slowly and gently. Do not be tempted to overmix and unnecessarily knock extra air out of the mixture. If necessary, err on the side of underfolding. Add the remaining sugar and, using the same technique, fold it gently into the whites.
5. Add 1 teaspoon of the raspberry powder and fold it into the whites. You do not need to be thorough here—it’s fine to leave the raspberry in streaks throughout mixture.
6. Using some of the meringue as glue, stick the baking parchment to the baking sheet, making sure the drawn circles are on the underside of the paper so the markings do not transfer to the meringue during baking. Using the large spoon, scoop the meringue into large balls onto the baking parchment, dividing it evenly among the six circles.
7. Reduce the oven temperature to 230°F (110°C) and bake until the outside of the pavlovas are firm but not colored, 1 hour to 1 hour and 20 minutes; check the pavlovas without opening the door, since a rush of cold air while the pavlovas are still warm can cause them to collapse. Turn off the oven and leave the pavlovas in the oven to cool completely. The cooled baked pavlovas can be stored in an airtight container at room temperature for up to 2 days.
8. Put the cream in the bowl of the mixer. Scrape the seeds from the vanilla bean into the mixer bowl and whisk the cream into soft peaks. (Reserve the pod to make Vanilla Sugar, and Vanilla Powder.)
9. When you are ready to serve the dessert, spoon the cream on top of the pavlovas, sprinkle with the remaining 1 teaspoon raspberry powder, and top with fresh raspberries.
NOTE: To make raspberry powder, blend freeze-dried raspberries into a fine powder in an electric spice mill.