Pavlova
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 large (120 grams) egg whites 70 calories1/2 cup (200 grams) superfine (castor) sugar 380 cal1 teaspoon white vinegar1/2 tablespoon cornstarch (corn flour) 30 calTopping:1 1/2 tablespoons (20 grams) granulated white sugar 60 cal1/2 teaspoon pure vanilla extract2 cups fresh fruit - kiwi, strawberries, mango (for example) 200 cal
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the fruit.)
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Sweeten with sugar and vanilla. Arrange the fruit randomly, or in a decorative pattern, on top of the meringue, Serve immediately as this dessert does not hold for more than a few hours
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TOTAL CALORIES IN RECIPE..........................................................................740 CALORIES SERVES 8
TOTAL CAL PER SERVING ..............................................................................93 CAL
Number of Servings: 1
Recipe submitted by SparkPeople user JACQUELINEE7.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the fruit.)
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Sweeten with sugar and vanilla. Arrange the fruit randomly, or in a decorative pattern, on top of the meringue, Serve immediately as this dessert does not hold for more than a few hours
.......................................................................................................................................................................................................................................................
TOTAL CALORIES IN RECIPE..........................................................................740 CALORIES SERVES 8
TOTAL CAL PER SERVING ..............................................................................93 CAL
Number of Servings: 1
Recipe submitted by SparkPeople user JACQUELINEE7.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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