Raspberry Pine Nut Pavlova
 
Makes about 8 servings
Ingredients
  • 4 large egg whites (120 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon cream of tartar
  • 1 cup (200 grams) granulated sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 teaspoon (5 grams) distilled white vinegar
  • 1 tablespoon (8 grams) cornstarch
  • Raspberry Coulis (recipe follows)
  • Buttermilk Whipped Cream (recipe follows)
  • Garnish: toasted pine nuts
Instructions
  1. Preheat oven to 180°F (82°C). Draw a 9-inch circle on a sheet of parchment paper. Place parchment, circle side down, on a baking sheet.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium-low speed until foamy soft peaks form. Increase mixer speed to medium-high. Add sugar, 1 tablespoon (12 grams) at a time, beating until glossy stiff peaks form. Scrape sides of bowl. Increase mixer speed to high. Beat until sugar is dissolved, 5 to 7 minutes. Add vanilla bean seeds and vinegar, beating until combined. Sift cornstarch over meringue mixture, and beat until combined.
  3. Spoon meringue onto circle on parchment. Using a spoon, loosely shape meringue into a 9-inch round, about 3 inches thick.
  4. Bake until set and dry, about 2 hours. Turn oven off, and let meringue stand in oven with door closed for 1 hour.
  5. Spoon half of Raspberry Coulis overmeringue. Top with Buttermilk Whipped Cream and remaining Raspberry Coulis. Garnish with pine nuts, if desired. Serve immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/raspberry-pine-nut-pavlova/