Pavlova

The first recipe of the New Year is Pavlova.  Anna fell in love with this recipe in the summer of 2013 when I made it for a special day.

Today’s pavlova was not perfect, but it was raining and the humidity in the air definitely affects the final outcome. But it was still really delicious.

Pavlova

4 egg whites

pinch of salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon white vinegar

1/2 teaspoon pure vanilla extract

Swqeetened whipped cream

berries

Heat oven to 180 degrees

Place parchment on cookie sheet.  Draw a 9 inch circle on the paper and turn it over to prevent getting a pencil mark on the meringue

Beat egg whites and salt with electric mixer until firm.  Use whisk attachment and beat on high, one minute

Slowly add sugar and beat until firm, shiny peaks appear 2 minutes.

Remove bowl from mixer and add cornstarch by sprinkling it over egg whites.  Add vanilla and vinegar and fold in lightly with rubber spatula.

Scoop out and place on parchment paper.  Spread around until it looks like a disk.  I have seen pavlova recipes that say to make the sides higher, if you desire.

Bake for 1 1/2 hours.  Turn off oven and keep meringue in oven for one hour with door closed.

Invert onto plate. Make sweetened whipped cream and spread over meringue. Cover with berries and serve.

Sweetened whipped cream

1 C heavy cream

1 Tablespoon sugar

Beat cream until it starts to thicken.  Add sugar and vanilla.  continue to beat until firm.

Enjoy.  Pavlova is simply delicious

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