Directions: |
Directions:Fresh Fruit—kiwi, strawberries, raspberries, peaches, pineapple
Directions:
To ensure the egg whites reach max volume, have your mixing bowl and whisk clean.
Separate eggs while cold. Once separated cover the eggs and let them come to room temperature. (about 30 minutes)
Preheat oven to 250 degrees and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper.
In the bowl beat egg whites on med high speed until they hold soft peaks. Start adding the sugar,
a tablespoon at a time and continue to beat until the meringue holds very stiff peaks. The meringue should feel smooth, not gritty. Sprinkle the vinegar and cornstarch over the top of the meringue and with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
Bake for one hour 15 minutes or until the outside is dry and takes on a very pale cream color.
Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools your will get a little cracking and you will see the inside of soft like a marshmallow.
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving platter. Whip the cream until soft peaks are formed. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit on top of the cream. Serve Immediately. |
This recipe for New Zealand PAVLOVA is from