Strawberry Pavlovas

Pavlova has always been my favorite dessert. With meringue, whipped cream and fresh fruit, who can complain?

Recipe adapted from here. 

1/2 cup egg whites, at room temperature (from about 4 eggs)  1/8 teaspoon cream of tartar  1/8 teaspoon salt  1 cup granulated sugar  1 1/2 teaspoons cornstarch  1 tablespoon raspberry vinegar or red wine vinegar  1/2 teaspoon pure vanilla extract  1 1/4 cups heavy cream  2 tablespoons light brown sugar, packed  about 1 lb strawberries or your favorite seasonal fruit

Preheat oven to 350 degrees. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. Line a sheet pan with parchment. Spoon the egg whites into mounds (you can do one large one, or several minis), using the back of the spoon to smooth the top and sides of the disks. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue. Whip the cream and brown sugar together until stiff. You can either top the pavlovas with whipped cream, or if you're like me and you like them messy - break off the top, spoon in some cream and fruit, then put the top back on and add an extra layer of cream and fruit. Arrange the slices of strawberries around the edge.

Classic French Madeleines

When I lived in Antibes, France for a semester, we used to eat these cheap individually packaged Madeleines bought from the local Carrefour. On the other hand, the real Madeleine is a sensational melt-in-your-mouth treat. Plus, you can make the batter ahead of time and bake a la minute to impress your guests.

Inspired by Mimi Thorisson's cookbook, A Kitchen in France, I decided to tackle the French Madeleine and to try different recipes until I found the perfect one.

I tried the one in her cookbook and found them dense, tricky to handle, and a little too sweet.  The following weekend, I tried pastry expert David Leibovitz's recipe next. The edges were crispy and the flavor was nice but they lacked the signature hump on the back.

A few days later, Bon Appetit - one of my favorite magazines - fortuitously posted Chef Daniel Boulud's classic Madeleine recipe on their Facebook. His version of these butter cakes came out light as air and perfectly browned. For me, this recipe is a winner.

Recipe after the jump.

Australian Pavlova

When I lived in Australia, the impressive pavlova would always make an appearance at family gatherings. 

The meringue part is most easily done with a stand mixer, and can also be whipped up by hand mixers. The key to maximum volume in meringues is to make sure all your bowls and utensils are free of grease.As an additional indulgence, I like to add an extra layer of fruit and cream to the middle of the pavlova. 

4 Egg Whites 1 pinch Salt  1 1/3 cups Super Fine Sugar (Baker's Sugar)  1 teaspoon Vanilla Extract (or  powdered vanilla)  1 teaspoon White Vinegar  1 cup Whipping Cream  Seasonal Fruit

Preheat oven to 300F and lightly grease a baking tray covered in parchment paper.  Start with a very clean metal bowl in your stand mixer, or large metal or glass bowl with a hand mixer. Whisk the egg whites and the pinch of salt to soft peaks (where they stand up but collapse). Add in a tablespoon at a time the super fine sugar, and keep whipping until stiff peaks. Add in the vanilla and vinegar, and let the machine mix it in thoroughly.  Spoon into one large disk onto the parchment paper-lined baking tray. Bake for a about an hour. When done, the meringue will be hard to the touch and sound hollow when you tap on it. Don't let it get too brown.  While the meringue is baking, whip cold cream to stiff peaks. Crack the top from the meringue, layer in whipped cream and a layer of fruit (I used strawberries).  Replace the top, and add another layer of whipped cream and garnish with fruit.