Pavlovas with Strawberries and Cream

Name: Pavlovas with Strawberries and Cream
Prep time: 20 min
Total time: 6 h
Yield: 6
Ingredients: 2 tsp. cornstarch; 1 c. superfine sugar; 4 large egg whites; 1 tsp. white vinegar; 1 tsp. vanilla extract; 2 tbsp. strawberry jam; 1 tbsp. water; 8 oz. strawberries, quartered; 3/4 c. very cold heavy cream

By Clinton KellyPublished: Jul 11, 2016

Pavlovas with Strawberries and Cream Recipe - WomansDay.com

Steve Giralt; Food stylist: Carrie Purcell; Prop stylist: Philippa Braithwaite

Yields:

Prep Time:

20 mins

Total Time:

6 hrs

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These elegant meringue swirls are almost too pretty to eat.

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Directions

1. Step 1Heat oven to 250 degrees F; line a large baking sheet with parchment paper.
2. Step 2In a small bowl, combine cornstarch and 2 tablespoon sugar. Using an electric mixer, whisk the egg whites in a very clean large bowl on medium-high speed until foamy peaks form, 1 to 2 minutes.
3. Step 3Gradually add remaining sugar (1 tablespoon at a time) to the egg whites, beating until incorporated. Gradually add cornstarch mixture, then beat until whites are stiff and glossy (this entire step should take about 6 minutes). Add vinegar and vanilla; beat for 1 minute.
4. Step 4Using a spatula, spoon meringue into 6 mounds (each about a heaping cup) onto prepared baking sheet. Spread each into 4" disks, then, using the back of a spoon, make a deep indent in the center of each.
5. Step 5Bake for 50 minutes. Turn off the oven, and without opening the door fully, use a wooden spoon to prop open the door. Let pavlovas cool in the oven for at least 4 hours or up to overnight.
6. Step 6When ready to serve, in a medium bowl,whisk together strawberry jam and water. Add strawberries and toss to coat. Using an electric mixer, beat cream until soft peaks form.
7. Step 7Transfer meringues to plates. Spoon cream into pavlovas and top with strawberries.