Strawberries and Cream Pavlovas

Pavlovas are light beautiful show stopper meringues that are usually topped with whipped cream and fruit. The whipped egg whites transform to a chewy crisp outside and soft marshmallow texture on the inside. It’s like eating clouds they are so light!

Ingredients

• 4 extra large egg whites (room temperature)
• 1 pinch of salt
• 1 cup + 1 tbsp granulated sugar
• 1 tsp. white wine vinegar
• 2 tsp. corn starch
• 1 tsp. vanilla extract
• 1 cup fresh strawberries, quartered
• fresh whipped cream

Directions

Preheat oven to 250 degrees.

In a large mixing bowl with a whip attachment, whip the egg whites with the salt until slightly foamy. Then with the motor running gradually add in the 1 cup sugar, white wine vinegar, corn starch and vanilla extract. Beat until stiff shiny peaks form about 3-5 minutes, while scraping down the sides.

On a baking pan lined with parchment paper, spoon 5 or 6 1/2 cup disks onto the pan, spreading them out about 1 inch apart. Bake in the oven for 1 1/2 hours. Do not open the oven. Then turn the oven off and let it completely cool inside the oven for an additional 2 hours. They will be crisp on the outside and soft inside.

In a small saute pan add the quartered strawberries and 1 tbsp. sugar. Place on medium low heat and use a fork as they heat up to mash the berries. Once mashed remove from heat and let cool completely.

To serve, place the pavlovas onto a plate top with whipped cream and the mashed strawberries. The pavlovas will keep in an air tight container at room temperature for about 5-7 days.