Hi, everyone! Today, I’m showing you how to make these delicious Oreo pavlovas. A pavlova is essentially a meringue base with an indented center for the whipped cream topped with fruit. They are pretty simple, so I decided to mix it up by making Oreo pavlovas. So let’s get started!
First off, you will need…
for the meringue:
– 4 large egg whites
– 3/4 a cup sugar
– 1.5 tsp cornstarch
– 1/4 tsp cream of tartar
– 3/4 cup Oreos finely ground (extra for sprinkling)
for the whipped cream:
– 1 pint heavy whipping cream
– 3 tbsp powdered sugar
– 1 Pint of raspberries
Side note, you will need a mixer, preferably standing. I use my Kitchen Aid, which has quite a story. We have a family friend who used to have a garage full of all sorts of cool things from when her neighbor downsized to a condo and asked if she could store some things there. Being the sweet women she is, she didn’t complain. One day, when i was walking through her garage, I came across a light pink Kitchen Aid mixer and I nearly fell over! I had been wanting one for ages but couldn’t convince my mom to pay the large price tag that came with it. I brought it up to my family friend later that day and she said she would give it to me for $20 only because it was her neighbor’s who wanted to earn some extra cash. So that day I walked out of her house with a Kitchen Aid mixer under my arm and I still love it just as much after three years. Okay now, back to the recipe 🙂
Start off by mixing the cornstarch into the sugar (the cornstarch will make the meringue softer). Then separate your egg whites from the yolks. With the whisk attachment whisk together the egg whites and cream of tartar on low-speed. Once you start to see bubbles around the edges, turn the mixer to high.
Once it turns really foamy but you can still see the bubbles, begin adding the sugar mix one spoon at a time so you don’t knock all the air out. Once all the sugar is in, keep it whipping for about five minutes or until it turns really white and glossy. You shouldn’t feel any grains when rubbing your fingers. It should look something like this.
Preheat your oven to 275 F. Line a baking tray with parchment paper and dab a little of the meringue on the back of the parchment to stick it to the tray so your parchment paper won’t fly around in the oven.
Next, take the Oreo crumbs and add them to the meringue using a spatula fold a few times. Then take an ice cream scoop and spoon out the meringue onto the baking sheet. If you start to notice your meringue is running low on Oreo crumbs, add some more in.
Once you are finished, take a small spoon and create a dip in the center by gently pressing in the center and twirling the spoon.
Bake them for about an hour (do not let them brown!) Once out of the oven, let cool for 10 to 15 minutes.
Now onto the whipped cream.
In a mixer whisk together the heavy whipping cream and powdered sugar until thick and fluffy. Spoon the cream onto the pavlova. Top with Oreo crumbs and raspberries.
Thank you guys for reading this, I hope you enjoyed this recipe! I’d love to see your recreations! Don’t forget to subscribe so you won’t miss out on any new blog posts! Well, that’s a wrap!
(This recipe was modified from crumbs an doilies. Original recipe here https://www.youtube.com/watch?v=Ky9X8pcHew0)