Traditional pavlova

Yield: 6 Servings

Measure Ingredient
4 \N Egg whites
¼ teaspoon Salt
2 teaspoons Lemon juice
1 teaspoon Vanilla extract
4 teaspoons Cornstarch
1 cup Sugar
2 cups Whipping cream

kiwifruit strawberries papaya Or other fresh fruit in season Place egg whites and salt in large bowl; beat until loose and frothy.

Add lemon juice, vanilla, cornstarch and continue beating. As you beat, gradually add sugar. Beat until stiff but notdry. Trace a circle the disired size on parchment paper and place on a cookie sheet. Pile the mmeringue into circle, making an indentation in the center. Preheat oven to 225F. Bake about 1-¼ hours. Turn off oven and open door. Leave Pavlova in oven for another ½ hour. Take out before it turns brown.

Cool completely and remove paper. Place on serving plate and decorate indentation with whipped cream and desired fruit pieces. Makes 6 servings.

Origin: Appeal (quarterly publication) Shared by: Sharon Stevens.

Similar recipes