Ingredients: |
Ingredients: MERINGUES
4 large egg whites (about 1/2 cup), at room temperature
¼ teaspoon cream of tartar
1 cup (7 ounces) sugar
¾ teaspoon vanilla extract
FRUIT
2 cups (10 ounces) strawberries, hulled and halved
2 cups (10 ounces) blueberries
3 medium peaches, peeled and sliced into 1/4-inch slices (about 2 cups)
1 tablespoon sugar
WHIPPED CREAM
3 cups (1 1/2 pints) heavy cream, chilled
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Directions: |
Directions:1. FOR THE MERINGUES: Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Line 2 large baking sheets with parchment paper.
2. In the bowl of an electric mixer, beat the egg whites at medium-low speed until they are opaque and frothy, about 30 seconds. Add the cream of tartar, increase the speed to medium-high, and, watching carefully, beat the egg whites until they are white, thick, voluminous, and the consistency of shaving cream, about 90 seconds. Slowly sprinkle in ½ cup of the sugar and then the vanilla and continue to beat until incorporated, about 60 seconds. Remove the bowl from the mixer and sprinkle in the remaining ½ cup sugar and fold in just until incorporated. Using a ¼-cup dry meas-uring cup and a soupspoon, place 6 heaping ¼-cup dollops of meringue about 1 inch apart on each sheet. Gently press the back of the soupspoon into the center of the mounds to create hollows (see the illustration below). Bake for 1½ hours or until the meringues have smooth, dry, and firm exteriors. Turn the oven off and allow the meringues to cool in the oven for several hours. Once cool, store the meringues in an airtight container, where they will keep for a couple of weeks, until ready to use.
3. FOR THE FRUIT Combine strawberries and blueberries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels. Transfer the fruit to a medium bowl and add peaches. Sprinkle sugar over fruit and, using a rubber spatula, stir gently to combine. Cover with plastic wrap and set aside at room temperature until the fruit begins to exude its juices, about 30 minutes.
4. FOR THE WHIPPED CREAM: Just before serving, beat the cream in a chilled bowl of an electric mixer on low speed until small bubbles form, about 30 seconds. Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds more. Increase the speed to high; continue beating until the cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks. If necessary, finish beating by hand to adjust consistency.
5. TO ASSEMBLE THE PAVLOVAS: Place a meringue shell on a dessert plate. Top with ½ cup whipped cream. Spoon ½ cup fruit over the whipped cream, allowing some fruit to fall onto the plate. Repeat with the remaining meringue shells, whipped cream, and fruit. Serve |
This recipe for Individual Pavlova is from