Easy Pavlova

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Cooking receipe to make Easy Pavlova under category Pie s 4U. You may find some video clips related to this receipe below.

Easy Pavlova

To keep your meringue from being “flat and grainy” try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Ingredients:

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 pint whipping cream

6 kiwi fruit, peeled and sliced

Directions:

1

Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet

with parchment paper. Draw a 9 inch circle on the parchment paper.

2

In a large bowl, beat egg whites until stiff but not dry. Gradually add in

the sugar, 1 tablespoon at a time, beating well after each addition. Beat

until thick and glossy. Overbeaten egg whites lose volume and deflate

when folded into other ingredients. Be absolutely sure not a particle of

grease or egg yolk gets into the whites. Gently fold in vanilla extract,

lemon juice and cornstarch.

3

Spoon mixture inside the circle drawn on the parchment paper. Working

from the center, spread mixture toward the outside edge, building edge

slightly. This should leave a slight depression in the center.

4

Bake for 1 hour. Cool on a wire rack.

5

Remove the paper, and place meringue on a flat serving plate. Fill the

center of the meringue with whipped cream, sweetened if desired. Top

whipped cream with kiwifruit slices. Serve

Makes 1 pavlova

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