Inspired by Martin Picard's Maple Meringue, we added in a touch of Ontario goodness and created this crunchy and marshmallowy Strawberry Maple Pavlova.
Earlier this year, Philip and I took a trip to Montreal, Quebec, in a colossal snowstorm. While we arrived safe and sound (kudos to Phil's driving skills) the snowstorm deterred many Montreal locals from leaving their houses making 2 seats available at the hard to get-a-reservation-for, Au Pied du Cochon.
This restaurant has been on Phil's bucket list since the day he started watching Wild Chef, soaking in the awesomeness and geniousness (is that a word?) of owner Martin Picard. A token from our trip was the Au Pied du Cochon Sugar Shack cookbook and taking inspiration from Picard's Maple Meringue, we added in a touch of Ontario goodness and created this crunchy and marshmallowy Strawberry Maple Pavlova.
Strawberry Maple Pavlova
PREP TIME | 10 Minutes
COOK TIME | 55 Minutes
INGREDIENTS | Makes 3 - 6" Pavlovas
- 3 egg whites
- ¾ cup maple syrup
- 2 tsp corn starch
- 1 tsp lemon juice
- 1 cup whipping cream
- 2 tbsp maple syrup
- pinch of salt
- 1 ½ cups fresh strawberries, diced
Prepare the Base
Boil the maple syrup until it reaches 117°c (239°f). As soon as it reaches 110°c (230°f), crack the eggs and separate the whites from the yolk. Beat the egg whites in stand mixer until soft peaks form. Once maple syrup reaches temperature, slowly pour it into the egg whites while beating at high speed until stiff peaks forms. This takes roughly 1-2 minutes. Sift the cornstarch over the meringue and add lemon juice. Very, VERY gently, fold into the meringue.
Bake and Cool
Using a spoon or piping bag, create 6 inch rounds onto parchment paper and add extra meringue around the sides creating an extra ¾ inch high wall. The rounds should about 1 ½ inches total height. Bake in the oven at 275°f for 45 minutes. Once cooked, remove from oven and allow to cool on cooling rack.
Whip it and Top It
Beat your whipping cream and once it reaches soft peaks, add in 2 tablespoons of maple syrup and a pinch of salt. Continue whipping until it reaches desired consistency. Add a dollop on top of the cooled pavlova and top with chopped strawberries.
Chef Sous Chef