Easy Pavlova

• Vegetarian
• Gluten free

• Produce

  • 2 cups Fruit, Fresh

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 1/2 tbsp Cornstarch
  • 1 1/4 cup Sugar
  • 3/4 tsp Vanilla

• Oils & Vinegars

  • 1 tsp White vinegar

• Dairy

  • 1 cup Heavy whipping cream

Found on chef-in-training.com

Description

Ingredients

• 4 egg whites
• 1 cup sugar
• 1½ Tablespoons cornstarch
• ½ teaspoon vanilla
• 1 teaspoon white vinegar
• 1 cup heavy whipping cream
• ¼ teaspoon vanilla
• ¼ teaspoon almond extract
• ¼ cup sugar
• 2 cups fresh fruit, I like rasperries and blueberries

Directions

• Preheat oven to 275 degrees F.
• Line cookie sheet with parchment paper.
• Use a drinking glass trace 8 circles onto the parchment paper and then flip the paper over and set aside.
• Beat egg whites in a medium bowl until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Add the vanilla and the corn starch and beat again. Add the white vinegar and beat again until fully mixed.
• Scoop the meringue onto the circles and spread until each circle is filled.
• Place in oven and then turn the oven down to 250 degrees F.
• Bake for 60 to 70 minutes they are slightly brown and sound hollow.
• Turn oven off and leave pavlovas inside with the oven door open. Let pavlovas sit in there until completely cooled.
• In a medium mixing bowl combine cream, vanilla, almond extract, and sugar. Beat until stiff peaks form.
• Top pavlovas with whipped cream and fruit.