Patriotic Pavlova with Watermelon Stars

You can never have too many main course recipes, so give Patriotic Pavlova with Watermelon Stars a try. This recipe serves 8. For $5.25 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains about 22g of protein, 25g of fat, and a total of 1250 calories. 1390 people have made this recipe and would make it again. A mixture of heavy cream, water, cookie, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. It is brought to you by Just a Taste. With a spoonacular score of 96%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Watermelon Stars with Fruit Dip, Patriotic Ice Cream Sandwiches, with Red Velvet Shortbread Stars & Cheesecake Ice Cream, and Watermelon Frosé – Frozen Watermelon and Rosé Wine.

Servings: 8

Preparation duration: 80 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the Meringue:Preheat oven to 300ºF and line a sheet tray with parchment paper.Whisk together the granulated sugar and cornstarch in a small bowl. Set aside.In the bowl of a stand-mixer fitted with the whisk attachment, beat the egg whites only (reserve yolks for another use) with a pinch of salt on medium speed until they hold stiff peaks. Add the water (mixture will loosen) and continue beating until the whites again hold stiff peaks.Increase the mixer speed to medium-high. Add the sugar mixture, one tablespoon at a time, to the egg whites, beating until all the sugar has been incorporated. Beat 1 additional minute.Increase the mixer speed to high. Add the vinegar and beat until meringue is thick and glossy, about 5 minutes.Transfer the meringue to the prepared sheet tray, spreading it into a roughly 8-inch diameter circle (it will spread some as it bakes) with the edges slightly higher than the center in order to create a base for the whipped cream. Bake the meringue for 45 minutes until it is pale golden. (Do not open the oven while meringue is baking.) Turn the oven off after 45 minutes and prop open the oven door with a wooden spoon, allowing the meringue to sit for 1 hour inside the oven.Make the Whipped Cream:In the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream, sour cream, sugar and vanilla extract on medium-high speed until stiff peaks form, 3 to 5 minutes.Make the Watermelon Stars:Use the cookie cutter to cut out as many stars as possible from each slice of watermelon. Set the stars aside, along with the berries.Assemble the Pavlova:Carefully transfer the meringue to a serving plate. Top it with the whipped cream, leaving a 1-inch border around the edges. Garnish it with the watermelon stars and berries. Slice into wedges and serve immediately.

 

Step by step:

1. Make the Meringue:Preheat oven to 300ºF and line a sheet tray with parchment paper.

2. Whisk together the granulated sugar and cornstarch in a small bowl. Set aside.In the bowl of a stand-mixer fitted with the whisk attachment, beat the egg whites only (reserve yolks for another use) with a pinch of salt on medium speed until they hold stiff peaks.

3. Add the water (mixture will loosen) and continue beating until the whites again hold stiff peaks.Increase the mixer speed to medium-high.

4. Add the sugar mixture, one tablespoon at a time, to the egg whites, beating until all the sugar has been incorporated. Beat 1 additional minute.Increase the mixer speed to high.

5. Add the vinegar and beat until meringue is thick and glossy, about 5 minutes.

6. Transfer the meringue to the prepared sheet tray, spreading it into a roughly 8-inch diameter circle (it will spread some as it bakes) with the edges slightly higher than the center in order to create a base for the whipped cream.

7. Bake the meringue for 45 minutes until it is pale golden. (Do not open the oven while meringue is baking.) Turn the oven off after 45 minutes and prop open the oven door with a wooden spoon, allowing the meringue to sit for 1 hour inside the oven.Make the Whipped Cream:In the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream, sour cream, sugar and vanilla extract on medium-high speed until stiff peaks form, 3 to 5 minutes.Make the Watermelon Stars:Use the cookie cutter to cut out as many stars as possible from each slice of watermelon. Set the stars aside, along with the berries.Assemble the Pavlova:Carefully transfer the meringue to a serving plate. Top it with the whipped cream, leaving a 1-inch border around the edges.

8. Garnish it with the watermelon stars and berries. Slice into wedges and serve immediately.

Nutrition Information:

covered percent of daily need