Amplify’d from simplyrecipes.com

Pavlova Ingredients Meringue: 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar 1 1/2 Tbsp cornstarch 1 1/2 cups granulated sugar 3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature Pinch salt Topping: 2 pints fresh or frozen berries 1/4 cup sugar Whipped Cream for topping Method 1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl. 2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes. 3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes. 4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked. 5 Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. 6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid. 7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream. Makes 8-10 pavlovas. Recipe adapted from Flo Baker's pavlovas in the San Francisco Chronicle: Fourth of July dessert has roots in Australia Sauce or Filling Directions If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling aprt. Remove from heat and let cool. Simply Recipes http://simplyrecipes.com Read more at simplyrecipes.com

See this Amp at http://bit.ly/ckLazh

via Amplify.com

Posted via email from Morgaine LeFaye