Reviews (1) Add Rating & Review 9 Ratings 5 star values: 5 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 12/31/2011 First off, this was delicious. However, I tried to do it all in one day (make the meringue in the AM, leave it in the oven for a few hours), and the meringue really suffered. By the time I served it, it was crumbling apart and the filling was running off the edges. I was pretty disappointed, but that's my own fault for not following the recipe, I suppose. It still tasted great. Also, remember to be very gentle with the orange slices while they poach, because they fall apart really easily.
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Gallery Pavlova with Vanilla-Poached Oranges Recipe Summary Servings: 12
Ingredients Ingredient Checklist 6 large egg whites, room temperature 1 1/2 teaspoons cornstarch 1 teaspoon distilled white vinegar Pinch of salt 1 1/4 cups superfine sugar 1 teaspoon pure vanilla extract Creme Fraiche Filling for Pavlova with Vanilla-Poached Oranges Vanilla-Poached Oranges
Gallery Pavlova with Vanilla-Poached Oranges
Recipe Summary Servings: 12
Gallery
Pavlova with Vanilla-Poached Oranges
Pavlova with Vanilla-Poached Oranges
Pavlova with Vanilla-Poached Oranges
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 6 large egg whites, room temperature 1 1/2 teaspoons cornstarch 1 teaspoon distilled white vinegar Pinch of salt 1 1/4 cups superfine sugar 1 teaspoon pure vanilla extract Creme Fraiche Filling for Pavlova with Vanilla-Poached Oranges Vanilla-Poached Oranges
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Put egg whites, cornstarch, vinegar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add sugar; beat until stiff peaks form. Beat in vanilla.
Spread meringue into a 10-inch round (2 inches high) on prepared sheet. Bake 10 minutes. Reduce heat to 200 degrees; bake until firm, 40 to 50 minutes. Turn off oven; let pavlova dry in oven overnight.
To serve, spread filling over pavlova, and top with drained oranges.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 5 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/31/2011 First off, this was delicious. However, I tried to do it all in one day (make the meringue in the AM, leave it in the oven for a few hours), and the meringue really suffered. By the time I served it, it was crumbling apart and the filling was running off the edges. I was pretty disappointed, but that's my own fault for not following the recipe, I suppose. It still tasted great. Also, remember to be very gentle with the orange slices while they poach, because they fall apart really easily.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 5 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 5 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 5 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
9 Ratings 5 star values: 5 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 5 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/31/2011 First off, this was delicious. However, I tried to do it all in one day (make the meringue in the AM, leave it in the oven for a few hours), and the meringue really suffered. By the time I served it, it was crumbling apart and the filling was running off the edges. I was pretty disappointed, but that's my own fault for not following the recipe, I suppose. It still tasted great. Also, remember to be very gentle with the orange slices while they poach, because they fall apart really easily.Martha Stewart Member
Rating: Unrated 12/31/2011
First off, this was delicious. However, I tried to do it all in one day (make the meringue in the AM, leave it in the oven for a few hours), and the meringue really suffered. By the time I served it, it was crumbling apart and the filling was running off the edges. I was pretty disappointed, but that’s my own fault for not following the recipe, I suppose. It still tasted great. Also, remember to be very gentle with the orange slices while they poach, because they fall apart really easily.
Rating: Unrated
All Reviews for Pavlova with Vanilla-Poached Oranges
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pavlova with Vanilla-Poached Oranges
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
