|My piece of pavlova|
1/2 cup egg whites, at room temperature (from 3 to 4 eggs - do not use liquid egg whites)
1/8 tsp of each salt and cream of tartar
1 cup plus 2 tbsp of sugar
1 1/2 tsp each cornstarch and vanilla
1 tbsp raspberry or red wine vinegar (used regular)
1/4 cup good quality cocoa powder, sifted (used Hershey's dark chocolate cocoa)
1 1/2 cups of heavy cream
1 cup strawberries, ripe mango, kiwi fruit, whole raspberries or blueberries (or a combo)
1. Heat oven to 350 F. In a mixer whip the egg whites, salt and cream of tartar until foamy with whisk attachment.
|Room temperature egg whites|
|After the eggs are foamy add yummy stuff|
|A load of dishes later|
3. Cut a piece of parchment paper to fit a pizza pan. Use a pencil and a pie pan to draw a 9 inch diameter circle on the paper. Flip the paper over (you can still see the circle) and spoon the egg whites into the circle with a spatula. Spread it to the edge of the circle, making waves and swirls on the top surface.
5. Turn off the oven and prop open the door. Let the meringue cool in the oven to room temperature for at least 30 minutes. The meringue can be held at room temperature for up to 10 hours before serving.
|Out of the oven|
Enjoy! We sure did.
|Decorated with whipped cream, blueberries and mangoes|