Pavlova

Thanksgiving, Tokyo, Beijing, mall, wrap, prep, cook, feast, drink, dance, board, movie, crash... BAM! Happy New Year!

And there went two months. Just because the posts stopped, doesn't mean the cooking did. I'm starting my first post this year with a simple, light as air dessert.

Pavlova Recipe, from Joy of Baking

4 large egg whites

1 cup superfine white sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch

Topping

1 cup heavy cream

1 1/2 tablespoon of powdered sugar

1/2 teaspoon vanilla extract

Fresh fruit of choice, preferably in season, peeled and chopped. I used kiwi and strawberries.

Directions

1. Preheat oven to 250F.
2. Whisk the egg whites on medium-high until they hold soft peaks.
3. Start adding the sugar, one tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
4. Test to see if the sugar if fully dissolved by rubbing a bit between your fingers. You shouldn't feel any grains of sugar.
5. Sprinkle the vinegar and cornstarch over the top and gently fold into meringue.
6. Line a baking sheet with parchment paper.
7. Gently spread the meringue into three circles, about the size of appetizer plates. Make sure the edges of the meringue are slightly higher than in the center. This will allow it to hold the toppings later.
8. Bake for 1 hour and 15 minutes, or until the outside is a dry pale cream color.
9. Turn off the oven, leave the door slightly ajar and let the meringue cool completely in the oven. The outside of the meringue will be firm and may slightly crack, but the center should be soft and marshmallowy.
10. If not using right away, store meringue in airtight container and store in a cool dry place.
11. Just before serving, whip the cream until soft peaks form, add sugar and vanilla extract and continue to whip until desired thickness.
12. Top meringue with whipped cream and fresh fruit.

Read more:http://www.joyofbaking.com/Pavlova.html#ixzz1AEWuDKEY

I ate half of this before I remembered to take the picture. OINK OINK