Get ready to dive into a summertime treat with these pillowy, puffed meringues topped with slivered strawberries! With just a handful of ingredients, these delightful confections require a few precise steps to achieve that perfect crispy texture, making them the ideal base for whipped cream (or lemon curd) and fresh berries. Here’s a fun and quick rundown of the process.. Start by furiously whipping those egg whites until they stand tall with stiff peaks. Make sure to separate your eggs while they’re still cold, then let the whites sit at room temperature for about 30 minutes. Use a squeaky-clean mixing bowl free of any fat and make sure there’s not a trace of yolk in your egg whites. It might sound a bit daunting, but trust me, your patience will pay off with perfect meringues. A splash of vinegar or a pinch of cream of tartar will stabilize the egg whites, helping them hold the air. Bake them low and slow, and let them chill in the oven for a few hours even after it’s turned off. Fill your meringues with your favorite fruits or simply enjoy them on their own.
Pavlovas with Strawberries and Whipped Cream
Ingredients
Meringues
- 1 1/4 cups superfine sugar You can make your own by grinding regular sugar in a coffee grinder.
- 2 tablespoons cornstarch
- 6 large egg whites at room temperature
- Pinch fine sea salt
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons white vinegar or a pinch of cream of tartar
Topping
- 1 pint heavy cream
- 1/4 cup superfine sugar or confectioner's sugar
- 1 teaspoon pure vanilla extract
- 2 pints strawberries cleaned, hulled and thinly sliced
Instructions
- Pre-heat the oven to 225 degrees F. Line two baking sheets with parchment paper or silicone baking pads. To make the meringues, combine 1/4 cup of the sugar with the cornstarch in a small bowl and set aside. Whip the egg whites and salt using a standing mixer fitted with a whisk attachment (or a hand mixer). Start on low speed unil the eggs start to foam and then increase the speed to high. As the eggs start to turn white and come together add the remaining 1 cup of sugar, 1 tablespoon at a time. Continue to beat the eggs until they become stiff and shiny. You are looking for stiff peaks.
- Remove the bowl from the machine and add the vanilla and vinegar by hand, folding in these ingredients gently with a rubber spatula. Sift the sugar/cornstarch mixture over the whipped egg whites and fold this in as well. Spoon the meringue onto the baking sheets - about a half a cup of the batter per pavlova. Using a large spoon spread out the batter leaving a depression in the center for the topping. Bake the meringues for 60-75 minutes or until they are dry. Turn off the oven and let them continue to dry out for several hours.
- In the bowl of a standing mixer, combine the heavy cream, powdered sugar and vanilla. Using the whisk attachment, beat the cream until stiff peaks form. Top the cooled meringues with whipped cream and the fresh strawberries.
