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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PAVLOVA Recipe

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This recipe for PAVLOVA is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meringue Cups:
4 large egg whites
1 c. superfine sugar
1/2 t. vanilla extract
1 t. white vinegar
1/2 T. cornstarch

Filling:
2 mangoes
2 c. strawberries
Pomegranate syrup
Chopped fresh mint

Topping:
1 c. heavy cream
1 1/2 T. white sugar
1/2 t. vanilla
Directions:
Directions:
Meringue Cups:
With a mixer fitted with the whisk attachment, beat egg whites on medium speed until they hold soft peaks. Add sugar, one tablespoon at a time; increase speed to high and beat until meringue holds stiff, shiny peaks. Rub a little meringue between your thumb and index finger; if it feels gritty, keep beating until it feels smooth. Beat in vanilla extract. With a rubber spatula, fold in vinegar and cornstarch. Line a baking tray with parchment paper. Place a large spoon of meringue on parchment. Scoop out the center to make a well and repeat to make about 12 cups.
Bake 60 to 75 minutes, or until the outside of the meringue is dry and a very pale cream color. Turn off oven, leave door ajar and let meringue cool completely. The outside will feel firm, but the inside will be soft and marshmallowy. Can make ahead and store in an airtight container in a cool, dry place for a few days.

Filling;
Dice mangoes and strawberries; place in a bowl. Pour in a few tablespoons of pomegranate syrup and about 1 tablespoon finely diced fresh mint leaves. Stir well.

Topping:
Beat heavy cream, sugar and vanilla until whipped.

To Assemble:
Put a layer of whipped cream in the well of each meringue cup. Fill with fruit mix. Top with extra whipped cream if desired.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Shereen was one of the three finalists in the 2013 "Top Home Chef" competition sponsored by the Arizona Republic Newspaper.
This is one of the dishes she prepared for the judges.

 

 

 

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