Mayter Scott
If you’ve ever dined at etch’s Nashville or Franklin locations, you’ve most likely experienced a variation of one of the restaurant’s staple desserts: the pavlova. Though the dish is ever-changing to highlight seasonal ingredients in new, creative ways, it remains a signature dish for good reason. Try your hand at making it yourself, and get creative with pairings like fresh fruit for the ultimate summer dessert.
“I like pavlovas because they have a great texture, with a chewy, almost marshmallow-y inside and a crispy outside. When you combine a pavlova with a creamy element, fruit and sorbet, it's a really fun dish,” says Chef Megan Williams, executive pastry chef at etch and etc. “I used fennel seeds in this version, but the meringue itself can be flavored with just about anything. It's gluten free, which makes it a nice option for people who avoid gluten or have Celiac disease.” (etchrestaurant.com)
Fennel Pavlova
Ingredients:
100 grams egg whites (from 5 large eggs)
1 /2 cup granulated sugar
Large pinch of kosher salt
1 /2 tsp cream of tartar
1 tsp vanilla bean paste
100 grams (1 cup minus 2 tbsp) powdered sugar, sifted
3 /4 tsp ground fennel seeds
Directions:
Line a half sheet pan or 9x13-inch baking sheet with parchment paper or a silicone mat. Preheat oven to 200 convection, or 225 conventional. Combine the egg whites, salt, cream of tartar, vanilla, and a pinch of granulated sugar in a Kitchen Aid bowl.
Using the whisk attachment, whip on speed 2 until whites are foamy and becoming opaque. Begin slowly raining in the granulated sugar until it is all added. Increase speed to 3 and whip until firm, shiny peaks have formed. This will take 20-30 minutes. Using a low speed forms a stable meringue that will hold its shape. Fold in powdered sugar and fennel using a flexible silicone or rubber spatula, being careful not to over-mix or deflate.
Carefully portion individual pavlovas to bake. We use a #12 size (2 2/3 oz) ice cream scoop, but you can also use a spoon or portion with a piping bag. You will get 8-12, depending on desired size and shape.
Bake for 40 minutes, rotate pans, and bake 40 minutes more. To test for doneness, try to lift a pavlova from the pan. It should be able to be picked up. Cool completely before serving. If not serving right away, wrap gently with plastic wrap and store for up to 4 days.
Notes: We use vanilla bean paste, but you could substitute vanilla extract or the seeds of one vanilla bean. We also freshly grind our fennel seeds for the best flavor, but ground fennel from the spice aisle will work just fine. Use your leftover egg yolks to make lemon curd or a custard-style ice cream!