Eating In // Pavlova

This is the perfect light & fluffy dessert for a spring or summer dinner party. 

The Goods:
Yields 6

4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 1/4 cups heavy cream, whipped
Pomegranate seeds and mixed berries, such as raspberries, blueberries, strawberries or blackberries for serving (optional)

1. Preheat oven to 300 degrees. Place a piece of parchment paper onto a baking sheet. Set aside. 

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form.With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle the cornstarch, vinegar, and vanilla; gently fold to combine. 

3. Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

4. Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits. 

Recipe: Megan Forbes
Photos: Christina Hussey
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