There's something ridiculously impressive about a pavlova or schaum torte. Individual, or a single pan spanning massive one, meringue looks like it took so much work. It's the perfect base to change with the seasons by adding flavor to the meringue itself or by switching toppings. For summer I love fig schaum tortes or wineberries. But for this cold snap? I like adding maple to the base and topping with winter pears and spices.
Maple Pavlovas with Winter Spiced Pears
- 2 egg whites
- 2/3 C sugar plus roughly ¼ C additional
- ¼ teaspoon cream of tartar or a squeeze of lemon juice
- 1/2 tablespoon maple syrup
- Sekel Pears (or pear of choice)
- nutmeg, grated
- maple syrup
- ground ginger
- optional: whipped cream or chopped walnuts
Directions: Whisk egg whites until frothy in a very clean bowl. Add the cream of tartar or lemon and continue to beat. As the egg whites increase in volume, add the sugar spoonful by spoonful. This amount will be at least 2/3 C of sugar. Begin to slowly add the additional sugar to the egg whites until the sugar no longer dissolves in the mixture. You should be able to feel granulation if you rub the mixture between your fingers.
The egg white mixture will be ready once it looks like thick whipped frosting with stiff peaks. From my experience, it’s a few minutes beyond the very glossy stage. Preheat oven to 250 and scoop one large or several individual mounds on a baking sheet. Bake for 1 hour and 30 minutes. When they are finished they will feel dry and crisp. Some may develop hairline cracks up the side (see above image)
Topping: Cut pears into chunks, avoiding the core. Toss with maple syrup and spices. Pears should be lightly coated. Scoop on top of meringues to serve. Adjust spices to preferences. I love nutmeg so ratio wise for me it was nutmeg>cinnamon>ground ginger.
I love the maple in the meringue for another dimension of sweet. The Sekel pears on top have a a lighter layer of natural sweetness with almost a touch of honeydew like flavor. Adding a variety of fall or winter spices brings the elements together for more than a sweet finish to a meal- we're talking experience level dessert here- not just eating.
What would you put on top of a torte?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.