Oh, you’re challenging me to recreate a dessert? Oh, one that you’ve missed because the restaurant is closed during the pandemic? Oh, you don’t think I can make it?
I mean, I need a weekend project anyways. The longer a recipe takes, the more I’m into it these days.
I will make you the prettiest little pavlova for everyone to see how wrong you are. I remember the pretty one that Samin made when we watched Salt Fat Acid Heat on Netflix. Lucky for us, it’s also in her cookbook by the same name.
Mango Lime Pavlovas
Recipe from Salt Fat Acid Heat by Samin Nosrat
Makes about 10 pavlovas
4½ teaspoons cornstarch
1½ cup granulated sugar
6 egg whites, room temperature
½ teaspoon cream of tartar
Pinch of salt
1½ teaspoon vanilla extract
- Make sure nothing – the equipment, your hands – has fat on it. Otherwise the egg whites won’t be stable. So wash any residues off bowls, whisks, etc. Preheat your oven to 250°F and line your baking sheet with parchment paper.
- Whisk together the cornstarch and sugar in a bowl and set aside.
- Using your stand mixer with the whisk attachment, whip the egg whites, cream of tartar, and salt on low speed for a minute or two.
- Then increase the speed to medium. Slowly add the sugar and cornstarch mixture. Group them out. If you dump it all in at once, you’ll break down all the air and structure that the egg whites have been building.
- Finally, pour in the vanilla extract and increase the speed to medium-high or high. You’ll know it’s ready when the meringue is glossy and stiff peaks form.
- Fill a piping bag with a large round tip with the meringue. Pipe out a circular disc for the base. Then, pipe on top of the base, forming circles. These nests will let you pile in the fruit later.
- When you’re done piping all the circular nests, put the baking sheet into the oven and reduce the temperature to 225°F.
- Bake for 32-33 minutes, then quickly open your oven to rotate the baking sheet. Bake for another 32-33 minutes. If the pavlova nests are cracking or turning golden, reduce your oven temperature to 200°F.
- When the pavlovas easily lift off the parchment paper, you’re done. They should be crisp and dry to the touch on the outside. The center will be a bit marshmallowy!
- Let the pavlovas cool on a wire rack.
- There are infinite topping possibilities for pavlovas. I went with mangoes cut into small cubes with lemon zest. You can top yours with ice cream, yogurt, berries, and other fruits. Use your favourite pairings!
I can’t believe you said these looked like white poops. They’re nests! Very modern and sleek nests!
Mmm, I love anything tropical. I think the restaurant also uses toasted coconuts, I guess I should have sprinkled some on top of ours too.
A purée of mango sauce is going into the nest. I thought this was unnecessary. I’m going to omit this next time!
All you need is fresh fruit! Some diced mangoes and fresh lime zest.
Here I am, presenting the finished mango lime pavlova like it’s a bowl of soup.
Verdict? I obviously won the challenge. You ended up eating 4 on the first day. You know these things will keep for a week, right?