Posted by This Pavlova recipe is elegant yet light, made with whipped egg whites and sugar, then topped with cream and fresh fruit. The perfect light dessert!
Duration:
Ingredients
- 4 large egg whites (room temperature)
- 2 tsp cornstarch
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 pint fresh strawberries (sliced)
- 3 kiwis (sliced)
- 1–1/2 cups fat free whipped cream
Instructions
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Preheat oven to 350°F.
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Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on paper, I used a plastic lid as my guide. Turn paper over; secure with masking tape.
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Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy.
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Slowly add sugar, 1 tablespoon at a time, beating until thick and glossy.
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Add vanilla, beating well.
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Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven.
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Immediately reduce oven temperature to 300°; bake 1 hour.
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Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.
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Assemble the pavlovas by topping with 1/4 cup whipped cream in each nest, then arrange fresh fruit on top.
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The meringue shells can be kept frozen for up to two months. Remove them from freezer before you assemble the pavlovas, no reheating required.
Nutrition
Serving: 1pavlova, Calories: 221.5 kcal, Carbohydrates: 51g, Protein: 3.5g, Fat: 0.5g, Sodium: 50mg, Fiber: 3g, Sugar: 38g
