Pavlova
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 tsp vanilla2 tsp white vinegarT.5 Tbsp cornstarch1.5 c granulated sugar3/4 c (or 5 large) eggwhitespinch salt
Preheat oven to 275F. Stir cornstarch and sugar together in a bowl, stir vanilla and vinegar together in a bowl. Place egg whites in heavy duty mixer with whisk attachment. Mix on medium until there are uniform bubbles and whisk leaves a trail in the egg whites, 2-3 minutes. Turn up mixer slightly and slowly add cornstarch/sugar mixture while beating. After 2-3 minutes slowly add vanilla/vinegar mixture, Turn mixer to high and beat for 4-5 minutes until egg whites are glossy and stiff peaks form when beater is lifted.
Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHLOUISE.
Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHLOUISE.
Nutritional Info Amount Per Serving
- Calories: 164.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 34.7 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 0.0 g
- Protein: 2.5 g
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