Recipe by Oxmoor House August 2011


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250°.

  • Combine first 7 ingredients in a bowl; stir well, and set aside. Place parchment paper over a large baking sheet. Draw 6 (4-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.

  • Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add extract; beat well. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold coconut into egg white mixture. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

  • Bake at 250° for 1 hour or until dry. Turn oven off; cool meringue nests in closed oven at least 4 hours. Carefully remove meringue nests from paper.

  • Spoon 1/4 cup ice cream, if desired, into each meringue nest, and top with about 2/3 cup fruit mixture. Garnish with mint sprigs, if desired.

Chef's Notes

Make a template to ensure your pavlovas come out looking perfect. Trace circles onto parchment paper as a guide for shaping the nests; a standard oatmeal can is the perfect size. Turn the paper (and the pencil markings) over before securing to the baking sheet.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

236 calories; fat 2.2g; saturated fat 1.9g; mono fat 0.1g; poly fat 0.1g; protein 3.2g; carbohydrates 51.7g; fiber 3.4g; iron 0.4mg; sodium 50mg; calcium 29mg.