Kristin Rosenau thought she’d be an astroparticle physicist (we had to Wikipedia it, too), but that was until she fell in love with pastries, inspiring one seriously lovely – and highly acclaimed – food blog, Pastry Affair. It’s packed with recipes, prose, and gorgeous photography (her genius camera skills certainly come in handy).

These two eats in particular have us positively drooling. For more where they came from, be sure to visit Kristin’s blog – we promise you’ll fall in love, too.

Pastry AffairPhotos by Kristin Rosenau of Pastry Affair.

Summer Berry Pavlova
Yields 4 mini pavlovas

“This Summer Berry Pavlova is sweet, light, and fresh. The pavlova is a large meringue with a crisp exterior and a soft, marshmallow-like interior. When it cools, the center collapses, revealing a cavity that is filled with a white chocolate whipped cream. The pavlova is topped with fresh raspberries, blueberries, and blackberries, with white chocolate shavings and a dusting of powdered sugar. These are a cool delight when the heat is high and friends are near.”

Pavlova
1 teaspoon vinegar (or lemon juice)
4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup (225 grams) granulated sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract

In a large mixing bowl, place the vinegar onto a paper towel and rub over the bowl and egg beaters to eliminate grease (which can prevent the meringue from rising).

Beat together the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and cornstarch and keep beating until stiff, shiny peaks form. Whip in the vanilla extract.

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper (do not skip this step!).

Divide meringue into 4 equal portions and form into disks approximately 2 inches high, creating a slight dip in the center for filling later. Bake for 55–65 minutes, or until meringues appear dry and are barely gaining color. Turn off the oven, crack the door, and allow pavlovas to cool to room temperature before removing from the oven (the centers will fall; do not be alarmed). Very carefully remove from parchment paper and transfer to serving dishes.

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April 28, 2013