Orange-Flower Pavlovas with Strawberries

From Andie Evans

Time: 5 hours

Makes 6



Pavlova is Australian for "big meringue topped with stuff" (usually berries and whipped cream).



Ingredients

meringues
2 large egg whites, room temperature
8 tablespoons sugar, divided
3/4 teaspoon cornstarch
1/4 teaspoon white balsamic vinegar
1/8 teaspoon orange-flower water

strawberry coulis
1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
1 tablespoon sugar
1/8 teaspoon orange-flower water

strawberries and whipped cream
1 12-ounce basket fresh strawberries, hulled, sliced (about 2 cups)
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon orange-flower water
3/4 cup chilled heavy whipping cream
1 teaspoon vanilla extract

ingredient info
Orange-flower water is a flavoring extract. It can be found in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.

Preparation

meringues

Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.

Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.

Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

strawberry coulis

Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.

STRAWBERRIES AND WHIPPED CREAM

Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.

Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.

Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture.

Nutritional Information
One serving contains:
Calories (kcal) 222.6
%Calories from Fat 46.0
Fat (g) 11.4
Saturated Fat (g) 6.9
Cholesterol (mg) 41.1
Carbohydrates (g) 29.4
Dietary Fiber (g) 1.7
Total Sugars (g) 25.9
Net Carbs (g) 27.7
Protein (g) 2.4
Sodium (mg) 30.8

Parker House Rolls

From Andie Evans
Makes 24 rolls

1 1/4-oz. packet active dry yeast
1/2 c. sugar
7-1/2 to 8 c. AP flour, plus more for dusting
12 Tbsp. unsalted butter, melted and cooled, plus softened butter for brushing
2 c. whole milk
2 large eggs, at room temperature
1 Tbsp. kosher salt, plus more for sprinkling

Bloom the yeast: Measure out 1/2 cup warm water and check the temperature--it should be between 110 and 120 degrees (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup of flour. Set aside near the stove while you prepare the dough.

Make the dough: Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6-1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise: Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2-1/2 hours. The dough should double in volume.

Shape the dough: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin.)

Cut the dough: With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough: One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhand underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls: Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes  at 325 degrees, then 10 minutes at 375 degrees.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.