With eight extra egg whites in the freezer and a friends birthday celebration near I thought I could surely find a festive way to make magic happen. I googled egg white recipes and found a few lists, but this one from David Lebovitz the most useful. I lived in New Zealand for a while back when I worked with metal in many forms including a damascus bladesmithing apprenticeship in NZ. I heard about Pavlovas while there and it became this iconic Australian food like vegemite. Wanting to try making my own before buying them I added a few extra years of waiting before trying them. Here I was with extra egg whites and the perfect occasion to make them. This recipe was pretty simple to follow, but I managed to put orange extract in the spoon instead of vanilla extract and while I noticed before adding it into the mix the scent was so bright and nice that I poured the oil back into the bottle without wiping the residual oil out of the spoon so a little went into the pavlova. I love warmer spices like cardamom and cinnamon so I'm already eager to make another batch soon with these spices and maybe warmed fruit. These are delicious and the texture is so fun with a brittle exterior and chewy marshmallow consistency inside. I spooned the mixture and it worked well enough, but I think piping the mixture could yield a shape with more of a bowl shape at the center to hold fruit. I'm still for the more organic shape.
A link to the recipe source I used is above. Here it is typed out. Just top them with fresh berries, whipped cream, lemon curd, or maybe a cup of spiced hot chocolate.
Makes 8-10 small pavlova