Australian Creamy Mango Pavlova Recipes

Steps:

• Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
• Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
• Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
• Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
• The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").

Steps:

• Preheat oven to 275 degrees.
• Beat egg whites until very stiff. Gradually add water beating between teaspoons.
• Add sugar VERYgradually. Take your time and don't hurry this step. Then beat in the salt, vanilla, vinegar and cornstarch.
• Shape meringue into a large 10 inch circle on parchment paper thats been placed on a cookie sheet.
• Build up the sides by laying coils of meringue one on top of the other to approximately a 1 inch depth. Or, you could spread the meringue with a spoon, using it to build up the sides.
• Bake for 1 hour.
• Turn off oven and leave tart inside for another hour.
• Gently peel off the parchment paper.
• Fill with whipped cream and top with fruit.

Steps:

• Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating well after each addition; beat until sugar is dissolved. Beating should take about 10 minutes. Cut a 10" circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over foil. Bake at 120°C for 1½ hours or until meringue feels firm to touch. Turn oven off, leave door closed, allow pavlova to cool in oven.
• Carefully peel away foil, place pavlova onto serving dish. Puree 1 mango (or use 1 drained 16 oz can mangoes), add Grand Marnier. Whip cream until firm peaks form, fold in mango. Spread over pavlova, decorate with remaining sliced mangoes, kiwi fruit and strawberries, if desired.