This is really quite good and quite impressive. Follow meringue recipe exactly. Use wire whip attachment on mixer if you have it. Bake at 278 degrees in convection oven and use two pans. I love Grand Marnier but did not care for it in this recipe. Next time, I will use a strawberry sauce. Use about 2/3 cup fruit in each pavlova. I used pineapple, strawberries, blueberries, raspberries and kiwi. For 4th of July, you could use just raspberries or strawberries and blueberries. Do top with whip cream - I used canned light whip cream.
These light, sweet meringue clouds with fresh fruit filling are named after the Russian ballerina Anna Pavlova. The dessert originated in Australia and New Zealand, where numerous variations make it as common as apple pie is in the United States. Jane Shapton adapted this classic from a recipe her parents brought back from a recent trip.
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- Calories: 260
- Calories from fat: 1.4%
- Protein: 3.1g
- Fat: 0.4g
- Saturated fat: 0.0g
- Carbohydrate: 55g
- Fiber: 2.9g
- Sodium: 39mg
- Cholesterol: 0.0mg
- 1 cup superfine granulated sugar
- 2 tablespoons cornstarch
- 4 large egg whites (about 1/2 cup)
- 1/4 teaspoon cream of tartar
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
- 4 cups bite-size pieces mixed fresh fruit, such as strawberries, kiwi fruit, raspberries, mango, papaya, or melon
- 1/2 cup orange-flavor liqueur, or fresh orange juice and sugar to taste
- Softly whipped cream (optional)
- Fresh mint sprigs or unsprayed edible flowers
- 1. Line baking sheets with cooking parchment or buttered and floured foil. Draw six 3-inch-diameter circles on the parchment at least 3 inches apart.
- 2. Mix 1/3 cup sugar with the cornstarch; set aside.
- 3. With an electric mixer, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition. Then gradually beat in cornstarch-sugar mixture until whites are stiff and glossy. Beat in vinegar and vanilla until blended. Mound mixture evenly on circles. With the back of a large spoon, make a bowl-like indentation in the center of each mound.
- 4. Bake in a 300° oven until golden and dry to touch, 50 to 60 minutes. Cool completely on pan. If making ahead, store airtight up to 1 day. With a wide spatula, carefully transfer each meringue to a plate.
- 5. Mix fruit with liqueur; spoon mixture into the cavity of each meringue. Add whipped cream to taste. Garnish with mint.
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