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Berry Maple Meringue Nest
Description
Maple Berry Pavlova is a delightful dessert that merges the airy lightness of a classic Pavlova with the rich, natural sweetness of maple syrup and fresh berries. Originating from a dessert created in honor of the Russian ballerina Anna Pavlova during her tours in Australia and New Zealand in the 1920s, Pavlova has become a beloved treat in many cuisines, mainly in Western countries. This variation incorporates a fusions of flavors by combining the traditional meringue base made from whites egg and sugar with a unique maple yogurt cream and a topping of fresh blueberries, raspberries, and blackberries, all drizzled with maple syrup. The cooking method involves whipping egg whites to stiff peaks, baking the meringue at a low temperature to achieve a crisp exterior and soft interior, and then assembling with the cream and berries. The taste of Maple Berry Pavlova is a symphony of contrasts—crisp, chewy meringue against the creamy tang of yogurt and the burst of sweetness from the maple and berries, making it an irresistible desserts that's both refreshing and indulgent.
Ingredients
Instructions
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Oven Preparation
Preheat oven to 275°F (135°C). Take a baking sheet and line it with parchment paper. Utilize an 8-inch (20-cm) round cake pan as a stencil to draw an 8-inch circle on the parchment, then flip the paper over on the sheets.
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Meringue Base
Mix 2 teaspoons of sugar with cornstarch in a small bowl. Using a stand mixer, whip the egg whites at medium speed until they start to froth. Add cream of tartar and escalate the speed to medium-high, whipping until soft peaks form, which should take about 2 minutes. Gradually incorporate the remaining cup of sugar, adding it a tablespoon at a time and beating continuously for around 3 minutes. After adding the cornstarch mixture, vanilla, and salt, continue to beat until you achieve a stiff, glossy meringue that maintains peaks, roughly 1-2 minutes more.
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Shaping the Pavlova
Secure the parchment paper to the baking sheet by dabbing a little meringue under each corner. With a rubber spatula, scoop the meringue onto the center of your drawn circle on the parchment, spreading it out to fill the circle and form a shell with sides about 2½ inches (6 cm) high and a broad well in the middle.
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Baking
Place the meringue shell into the oven, then immediately lower the temperature to 250°F (120°C). Bake for 45 minutes, then rotate the sheet and drop the temperature further to 200°F (95°C). Continue baking until the meringue is dry, crisp, and firm on the outside but remains soft on the inside, which will take another 45 minutes. Turn off the oven and let the meringue cool down inside for an hour. Afterward, allow it to cool completely on a wire rack while still on the baking sheet. Carefully remove the parchment paper.
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