Pavlova

By: As prepared by the Virginia Egg Council
By: As prepared by the Virginia Egg Council

Ingredients

  • 6 egg whites
  • 3/4 tsp. cream of tartar
  • 1 1/2 cups sugar
  • 1 tsp. vanilla



    Strawberry Meringues



  • Very ripe or frozen strawberries
  • Whipped cream, ice cream or powdered sugar

    Directions

    1. Beat room temperature egg whites and cream of tartar in large bowl until foamy.



    2. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.



    3. Beat in vanilla.



    4. On waxed paper-covered baking sheet, spread about 1/3 of meringue in 2 circles, each about 8 inches in diameter.



    5. Using remaining meringue, form sides around each circle with back of a spoon or pastry tube, building a rim on each circle about 1 1/2 inches high.



    6. Bake in preheated 250 degree oven for 1 hour and 15 minutes. 6. Turn off oven and leave meringues in oven with door closed for 1 hour.



    7. Remove from oven and cool completely. Fill each shell with about 2 cups desired filling.



    Yield: 12 servings



    Individual Strawberry Meringues



    1. Prepare recipe for Pavlova, except shape 12 individual nests about 3 inches in diameter on a waxed paper-covered baking sheet. (Use the back of a spoon to form the nest)



    2. Bake for about 1 hour in a preheated 250 degree oven.



    3. Turn off oven and leave meringues in oven for another hour.



    4. Once cool, store in an airtight tin for several weeks. If they lose their crispness, reheat in 250 degree oven for 15 - 20 minutes.



    5. Puree very ripe or frozen strawberries for a sauce - add a bit of sugar if needed.



    6. Slice enough strawberries to fill the nests.



    7. When serving, puddle sauce on plate, position meringue on top and fill with sliced berries.



    8. Top with whipped cream, ice cream, or powdered sugar.



    Yield: 12 servings
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