Directions
Servings: 12 pavlovas
Ingredients
For the Pavlovas
- 6 ea Egg whites Room temperature
- 1 1/2 cups Granulated sugar
- 2 tsp Cornstarcj
- 1/2 tbsp Lemon juice
- 1/2 tbsp Vanilla extract
For the whipped cream topping
- 1 1/2 cups Whipping cream
- 2 Tbsp Granulated sugar
To serve
- 36 ea Kiwi slices
- 12 ea Strawberries trimmed
Instructions
- Preheat the oven to 225ºF. Line a large baking sheet with parchment paper. If you feel you need a guide when piping the meringue, draw circles on the parchment paper about 3-4 inches in diameter, using a small saucer or bowl and flip the paper over.
- Set up your stand mixer set up with the whisk attachment. I like to go by the 2,4,6,8 rule for the meringue. Beat 6 egg whites on speed 2 for 2 minutes, then pick up to speed 4 until you get nice soft peaks. Now turn up the speed to speed 6 and add the sugar gradually until fully mixed in. Now turn up to speed 8 for 10 minutes. You should now have a nice glossy meringue mixture. Fold in the vanilla and lemon juice gently with a spatula or wooden spoon. Now fold in the cornstarch.
- Spoon the meringue gently into a piping bag fitted with a large tip and pipe the meringue into the circles on the parchment. Make an indent in the meringues with the back of a spoon to create a nest for the cream topping that will be added later
- Bake the meringues for 1 hour and 15 minutes then, turn the oven off but leave the meringues in the oven to cool without opening the door for a couple of hours or overnight if you can wait that long.
- Move the meringues to a cooling rack or counter top, still on the parchment while you prepare the cream topping.
- Beat cold whipping cream with 2 Tbsp sugar in a cold bowl for 2 to 2 1/2 minutes or until whipped to a stiff peak. Spoon into the meringue nests and finish off with 3 slices of kiwi and a trimmed strawberry. Feel free to let your imagination run and substitute whatever fresh fruits take your fancy.
Tried this recipe?Let us know how it was!
This delightfully appealing dessert is light and flavorful and can be made with any seasonal fresh fruits available. It is easy enough for a casual dessert but looks impressive enough to work for a dinner party. Make the meringues a day or so beforehand then take just a few minutes to turn them into an eye popping masterpiece.
