Pavlova New Zealand Meringue Dessert Recipe
Ingredients
| 4 egg whites, at room temperature | ||
| Salt | 1/8 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| 1 teaspoon each white wine vinegar and vanilla | ||
| 6 to 8 kiwi fruits | ||
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Raspberry Sauce | ||
Directions
Preheat oven to 400°.
In a large bowl, beat egg whites and salt until mixture holds soft peaks.
Stir together sugar and cornstarch.
Beat egg whites, gradually adding sugar mixture, until mixture holds stiff peaks.
Beat in vinegar and vanilla.
Lightly moisten a greased baking sheet.
Pile egg white mixture onto damp baking sheet; shape into a 7-inch circle.
Place in preheated oven; immediately reduce oven temperature to 250° and bake until meringue is lightly browned and dry to the touch (about 1 1/2 hours).
Let cool, then lift off baking sheet with a large spatula and transfer to a serving plate.
To serve, peel and slice kiwi fruit.
Beat cream until stiff; swirl over meringue, then garnish with sliced fruit.
Pass Raspberry Sauce to spoon over individual servings.
In a large bowl, beat egg whites and salt until mixture holds soft peaks.
Stir together sugar and cornstarch.
Beat egg whites, gradually adding sugar mixture, until mixture holds stiff peaks.
Beat in vinegar and vanilla.
Lightly moisten a greased baking sheet.
Pile egg white mixture onto damp baking sheet; shape into a 7-inch circle.
Place in preheated oven; immediately reduce oven temperature to 250° and bake until meringue is lightly browned and dry to the touch (about 1 1/2 hours).
Let cool, then lift off baking sheet with a large spatula and transfer to a serving plate.
To serve, peel and slice kiwi fruit.
Beat cream until stiff; swirl over meringue, then garnish with sliced fruit.
Pass Raspberry Sauce to spoon over individual servings.
Chef
