.
.

Pavlova

-4 large egg whites at room temperature

-1 cup berry sugar (also called Castor sugar)

-1tsp white vinegar

-1/2 Tbsp cornstarch

1/2 tsp vanilla extract

-1 cup whipping cream (unless you like more)

-fresh fruit such as strawberries, raspberries, kiwis, passionfruit, blueberries, peaches...

 

-Preheat the oven to 275Fand place the rack in the middle.  Line a cookie sheet with parchment and draw a 7" circle on the paper. 

-Beat the egg whites in a clean bowl on medium speed to the soft peak stage.

-Combine the sugar and cornstarch. 

-While beating sprinkle the sugar mixture gradually into the egg whites.  They should be glossy stiff peaks when all the sugar mixture is added. 

-Sprinkle the vinegar on the meringue and fold in gently with a spatula.

-Add the vanilla and fold this in gently too.

-Now gently drop spoonfuls of meringue in a cirle on the parchment to form a ring or a large donut.

-Bake the merinue for 1 hour & 15 minutes or until it becomes a light tan colour. 

-Turn off the oven and leave the door ajar to cool slowly but completely.  It will crack a little.

-When cool place the meringue ring on a plate.  You can stop at this point for 24 hours.

-Whip the cream and drop dollups on the ring and/or fill the centre.  Arrange sliced fruit and berries on top. 

© 2011 Hillaby's Tools for Cooks Inc. | info@toolsforcooks.ca | Sitemap