Post by missy dunlap on Dec 22, 2008 22:44:25 GMT -6
"THIN MINT" RAINIER PAVLOVA
Pavlova Ingredients
1 cup butter
1 cup sugar; more for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Method
1. Begin whipping egg whites, salt, and cream of tartar in an electric mixer with whisk attachment.
2. Sift together sugar and cornstarch - set aside.
3. Whip whites on high until very soft peaks form.
4. Slowly sift in sugar mixture.
5. When sugar is totally incorporated. Whip on high for 5 minutes.
6. Turn speed to low and drizzle in vinegar and vanilla. Mix until incorporated.
7. Line sheet pans with parchment paper or silicon baking mats.
8. Using a rubber spatula, scoop meringue onto sheet pan in pillow shapes - place them 2" apart from each other.
9. Bake at 230 degrees for approximately an hour.
10. Pavlovas will puff slightly and crack a bit. They will crisp a little farther after being removed from the oven.
11. When they are cool, break off tops and fill with desired garnish (Douglas Fir Sorbet).
Filling
Ingredients
6 oz. Whipped Cream
8 "Thin Mint" Cookies (chopped)
1/2 cup Dried Cherries or Cranberries
8 oz. Vanilla Ice Cream
Method
1. Scoop the ice cream on to the meringue base.
2. Mix together the fruit, cream and cookies.
3. Spoon over the ice cream.
4. Place the meringue tops on the cream.
5. Dust with powdered sugar.