Vanilla Bean Pavlova

Crisp, soft, and chewy clouds of meringue topped with ultra-creamy Ellenos Vanilla Bean yogurt and your choice of seasonal fruits create this easy show-stopper dessert.

Ingredients:

Meringue Clouds:

• 4 large egg whites
• 1 cup (200 g) superfine sugar*
• 1 teaspoon pure vanilla extract
• ½ teaspoon cream of tartar
• 1 teaspoon cornstarch

Toppings:

• 2 cups Ellenos Vanilla Bean yogurt
• Fresh fruit for topping**

Equipment:

• Large sheet pan
• Parchment paper / Silicone baking mat
• Handheld mixer / Stand mixer with whisk attachment
• Piping bag (optional)

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Beat the egg whites on medium-high speed (with a handheld mixer or a stand mixer fitted with a whisk attachment) until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
3. Divide meringue mixture into 6 small circles using either a piping bag (or gallon-sized Ziploc bag with a corner tip cut off) or a spoon. Use the back of a spoon to make an indent into the middle of the meringue clouds. Make sure to be generous with your indent – this is where all your pavlova toppings will go!
4. Place mini meringues into the oven. As soon as you close the oven door, reduce heat to 200°F. The pavlova will stay in the oven as it cools down. Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
5. Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.
6. Once cool, top the pavlova with Ellenos Vanilla Bean yogurt and assorted toppings.
7. Store leftovers covered and refrigerated for up to 2 days. Pavlova is best served fresh.

Recipe Notes

• *Superfine Sugar: Simply place 1 cup of granulated sugar in a food processor fitted with a blade and pulse a few good times to create superfine sugar. This reduces your particle size of sugar, which helps in preventing any clumps of sugar from forming, but also stabilizes your protein molecules in your egg whites. Sugar is also what contributes to the delightfully crisp texture of the meringue. Don’t be tempted to skip this crucial step! It really helps the pavlova shine.
• **Winter Fruit Pavlova: For a winter-themed pavlova, opt for different colors of citrus fruit. Blood oranges, naval oranges, and cara oranges, cut into circles. Top with roughly chopped pistachios or hazelnuts to add visual appeal and some fun texture.
• **Summer Berry Pavlova: For a traditional take on pavlova, opt for different colors of berries (and maybe a kiwi or two!). Simply top with whole blueberries, blackberries, raspberries, and/or sliced strawberries.