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Pavlova (Meringue Torte) Recipe

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This recipe for Pavlova (Meringue Torte), by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Sunday, August 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. plus 2 T. sugar
1 T. cornstarch
1 1/2 tsp. white or cider vinegar
1 tsp. vanilla extract
1 pt. sorbet or ice cream, softened for serving
sliced fruit or toasted sliced almonds, optional

Directions:
Directions:
Preheat oven to 225 degrees. Line a baking sheet with parchment paper. With an electric mixer beat egg whites, cream of tartar and salt in a large bowl until soft peaks form. With mixer running, add 3/4 c. sugar, 1 T. at a time, beating until stiff peaks form. Meanwhile in a small bowl stir together the remaining 2 T. sugar and the cornstarch. Beat into the egg white mixture. Beat in vinegar and vanilla. Drop dollops of meringue mixture in a line down the center of the lined baking sheet. With a spatula or wet spoon spread into a 6 by 14 inch rectangle. Make a 1 inch deep well down the center, leaving a 1 inch thick border around the edges. Bake 2 hours. Turn off oven and let stand in oven for an additional 2 hours, or up to overnight. To serve fill with sorbet and top with fruit or almonds if desired. Cut into pieces with a serrated knife.

 

 

 

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