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Quarterly Newsletter Published by Michael's Cookies, Inc.

Issue No. 6
Fall 2000

Spotlight On The Stars

Gale O’Malley
Executive Pastry Chef

Originally from New Hampshire, Executive Pastry Chef O’Malley has earned many awards since graduating from the Culinary Institute of America. He was the first Americantrained and youngest chef to be awarded the Medal of the French Government, the most prestigious award presented to a chef in the United States. Other awards include 2 gold medals as a member of the United States Culinary Olympic team in 1980; gold medals in pastry in Basel Switzerland; a silver medal at the 1984 Culinary Olympics and over 30 first and grand prizes at pastry competitions from Boston to Honolulu.

For nearly 10 years Chef O’Malley enjoyed looking out on Central Park as his creations were served to luminaries from the far flung corners of the globe while he was the Executive Pastry Chef at the famous Plaza hotel in New York. A 1985 transition to the rambling 2500 room Hilton Hawaiian Village brought a life long dream to reality, supervising the training of 24 pastry and dinner cook apprentices during his 14 1/2 year tenure. He was nominated as Western Regional Chef of the Year from Honolulu by the Chefs de Cuisine Association. In July of this year, Gale was appointed Executive Pastry Chef at America’s famed Greenbrier in White Sulphur Springs, W. VA. His pastry delights can be viewed frequently on the Great Chefs television series, in cookbooks and trade publication.

Recipe Round-Up

Pavlova
The Down Under (Aussie) dessert which folklore says was created and named for the famed Russian ballerina Anna Pavlova by Herbert Sachse, chef at the Esplanade Hotel in Perth in 1935.

  • 4 room temperature egg whites
  • Pinch salt
  • 1 cup, plus 2 tbs. superfine sugar
  • 2 tsp. cornstarch
  • 1 tsp. white vinegar
  • Few drops vanilla extract
  • 1 1.2 cups heavy cream
  • 3 cups strawberries, hulled and quartered
  • Pulp of 2 passion fruits

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, then trace 10h circle on the paper. Put egg whites and salt in a clean bowl and whisk and beat on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form stiff but not dry peaks. Gradually add sugar while whisking, then increase speed to high and beat until stiff and glossy. Sprinkle cornstarch, vinegar and vanilla over whites, then gently fold in.

Fill traced circle with meringue, smoothing top and sides. Put meringue in middle of oven and reduce heat to 300 degrees. Bake for 1 hour. Turn off oven and leave meringue inside until completely cool, about 4 hours.

Remove paper and place meringue on a cake platter. Whip cream to soft peaks, then pile on top of the meringue. Arrange cut fruit over whipped cream, then spoon on the passion fruit pulp. Slice into wedges and serve.

Click here to download PDF with more information.

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