Traditional pavlova
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg whites | |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Vanilla extract |
| 4 | teaspoons | Cornstarch |
| 1 | cup | Sugar |
| 2 | cups | Whipping cream |
Directions
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.