Don’t you just love a dessert that looks impressive but is secretly super easy to execute?
This one even has a fancy name!
Pavlovas are simply egg whites and sugar that are beaten to a stiff meringue and baked in a disc shape. The disc is then topped with mousse, custard or whipped cream, and often adorned with fresh berries. The meringue turns crisp-chewy, and is the perfect complement to the fruity-creamy toppings.
And the best part? It’s almost impossible to mess this up.
If you’ve ever struggled with beating egg whites in the past, I’ve got the only two tips you need for success every time. The first? Make sure the egg whites are at room temperature. Cold egg whites will not whip up to the same volume, so get those eggs separated and on the counter first thing. And the second tip is to go slow. Start out on low speed until the surface of the whites is completely covered in tiny bubbles. Those bubbles are the “foundation” of your meringue, and will help create a glossy, voluminous meringue that holds its shape and bakes up crisp.
With summer coming, I thought it would be fun to make individual pavlovas for ice cream sandwiches. And to ramp up the flavor, I replaced the white sugar with brown sugar.
Feel free to experiment, too! I love pavlovas sandwiched with tart sorbets—and fro-yo too.
Brown Sugar Pavlova Ice Cream Sandwiches
66 - 8 ice cream sandwiches
Prep 15 minutes
Cook 120 minutes
Total 135 minutes
- 4 large egg whites, room temperature
- 1 cup brown sugar
- 1/2 teaspoon cream of tartar
- Your favorite ice cream, sorbet or frozen yogurt
- 1. Preheat oven to 200 degrees; line 2–3 baking sheets with parchment paper.
- 2. Using a cookie cutter or drinking glass (between 3" and 4" in diameter), draw circles evenly spaced on the paper. Turn the paper over so that the marked sides are face down.
- 3. In a mixing bowl, beat the egg whites on low speed till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase speed to medium. When tracks begin to form, add the sugar, one tablespoon at a time. When all of the sugar is added increase the speed to high and beat till mixture is stiff and glossy.
- 4. Place a dab of meringue in the corners of the parchment sheets to keep them from shifting. Using a spoon, dollop some meringue on each of the circles. Use the back of the spoon to create crispy, pretty peaks. You can pipe stars or “kisses” with any leftover meringue.
- 5. Bake for 2 hours, or till dry and crisp. Transfer to cooling racks to cool completely.
- 6. Create sandwiches using your choice of ice cream, sorbet or frozen yogurt. Freeze till firm; serve within 24 hours.
Images via Sheri Silver