Popping Candy Pavlova Recipes

Steps:

• Prepare the ice cream: Let the ice cream soften slightly at room temperature, 5 minutes. Transfer to a stand mixer fitted with the paddle attachment and beat until creamy but not melted, about 1 minute. Add 1/2 teaspoon peppermint extract and the crushed candy canes and beat until just incorporated, about 30 seconds. Transfer to a small metal baking dish or loaf pan, cover and freeze until firm, 1 to 2 hours.
• Meanwhile, preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Using a bowl or cake pan as a guide, trace an 8-inch circle onto the parchment with a pencil, then flip the parchment over (the circle should still be visible); set aside.
• Make the meringue: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat; remove from the heat. Combine the egg whites, sugar and salt in a large heatproof bowl and set over the hot water (do not let the bowl touch the water). Whisk until the egg whites are foamy and hot, about 5 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until stiff and shiny, about 10 minutes. Beat in the remaining 1/2 teaspoon peppermint extract until combined.
• Transfer the meringue to a pastry bag fitted with a 1/2-inch round tip. Pipe in a tight spiral onto the prepared parchment-lined baking sheet, starting in the middle of the circle and working toward the outer edge. Pipe more meringue around the outer edge of the circle to build up the side about 2 inches high. Dip a small paintbrush or toothpick in the food coloring, then drag it around the meringue spiral to create streaks. Repeat several times.
• Bake until the meringue is just firm but not brown, about 1 hour. (If it starts browning, reduce the oven temperature to 275 degrees F.) Transfer to a rack and let cool completely. (The meringue will continue to harden as it cools.) Carefully invert the meringue onto a platter and gently peel off the parchment. Invert again and set on the platter. Top with scoops of the prepared peppermint ice cream and sprinkle with more crushed candy canes. Freeze until ready to serve, up to 2 days.

Steps:

• Heat the oven to 250 degrees. Line a sheet pan with parchment paper.
• Make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and salt. Whisk on medium speed until frothy, about 1 minute. While the machine is still going, slowly add the sugar in a narrow stream, then raise the speed to high. Whisk the egg whites until glossy, stiff peaks form, about 4 minutes. When you lift the whisk out of the bowl and turn it upside-down, a meringue mountain peak should form without flopping over.
• Coarsely crush or chop the 10 cookies and add to the meringue. Gently stir with a rubber spatula or large metal spoon until the cookies ripple throughout.
• Mound the meringue onto the center of the parchment-lined sheet pan and, using the spatula or spoon, gently form into a round that's about 8 to 9 inches wide and 2 to 3 inches high. You can encourage this shape by repeating a circular motion that swirls the meringue and creates lovely waves so the surface doesn't look smooth. When you're happy with your disk, make one final circular motion in the center to create an indent, where you'll pool the whipped cream later.
• Bake the meringue for 1 1/2 hours, then turn off the oven, leaving the door shut, and let the meringue finish cooking in the residual heat until crisp and dry on the outside with a springy, marshmallowy interior (but it should not be wet), 15 to 30 minutes. Remove the meringue from the oven and let it sit on the counter to cool completely.
• While the meringue cools, make the topping: In a large, clean bowl or in the stand mixer (with a clean bowl), whisk together the heavy cream, sugar and salt until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat.
• Pile the whipped cream on top of the cooled meringue, leaving a border, and top the cream with the 5 cookies, crushing them over the cream with your hands or chopping them and sprinkling them on top. Slice and serve the Pavlova like a cake.

Steps:

• Make meringues:
• Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
• Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.
• Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
• Make filling:
• Using electric mixer, beat cream until stiff peaks form.
• In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.
• Assemble and serve:
• In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.
• Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.