S’mores Pavlova
From A Cozy Kitchen [1]
Ingredients
- Pavlova:
3 large egg whites
1/4 teaspoon balsamic vinegar
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 tablespoons cocoa powder, sifted
1 ounce dark chocolate, finely chopped
- 7-Minute Frosting:
2 tablespoons water
2/3 cup sugar
2 large egg whites
Pinch of cream of tartar
Pinch of salt
1/4 teaspoon pure vanilla extract
- Graham Cracker Topping:
3 graham crackers, pulsed in a food processor
Directions
- To make the pavlova: preheat the oven to 250°F. Line a baking sheet with parchment.
- To the bowl of a stand-up mixer, with the whisk attachment, add the egg whites and vinegar; beat until frothy, about 2 minutes. With the mixer running, slowly incorporate the sugar; beat until stiff peaks form, about 5 additional minutes. Mix in the vanilla extract. Next, sift the cocoa powder atop the meringue; fold in the powder using a spatula. When the cocoa powder is thoroughly incorporated, fold in the dark chocolate.
- Take a 5- or 6-inch plate, flip it over onto the parchment, and use it trace 3 circles. Divide the meringue evenly amongst circles, smoothing them out until they're about 1 inch thick. Transfer to the oven to bake for 1 hour until hard and crisp on the outside. Turn the oven off, prop open the oven door, and allow to cool completely on the baking sheet.
- To make the 7-minute frosting: in a large metal bowl, whisk together the water, sugar, egg whites, cream of tartar, and salt. Set the bowl over a pan of barely simmering water and mix with a handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
- Transfer the bowl from the pan to a folded kitchen towel on the counter and continue beating until the mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
- To assemble: place 1 chocolate meringue on a plate. Top with 1/3 of the 7-minute frosting and smooth it out. Using a torch, toast the frosting until golden brown. Sprinkle with about a tablespoon of graham cracker crumbs. Repeat with the remaining meringue, frosting, and graham crackers. Pavlova stays good in the fridge for up to 1 day. If you like, you can make the meringue up to 3 days ahead and assemble the day of.
Information
- Category
- Desserts, Cake
- Cuisine
- North American
- Yield
- Serves 6-8