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Strawberry Meringue Clouds (Pavlova)




Source of Recipe


danain--CF

4 egg whites
1/2 teaspoon cream of tartar
1/3 + 1/3 cup granulated sugar
1/2 + 1 teaspoon vanilla extract
2 pounds fresh strawberries, sliced
1 cup heavy whipping cream
3 tablespoons powdered sugar
Fresh mint for garnish

Preheat oven to 250° and line a baking sheet with parchment paper.
Beat egg whites on high speed until they begin to foam. Add cream of tartar and continue beating while gradually and slowly adding 1/3 cup granulated sugar. Continue to beat until egg whites hold a soft peak, add 1/2 teaspoon vanilla and keep beating until they hold a stiff peak and become glossy. Using a large ice cream scoop, drop 6 to 8 mounds of meringue onto parchment paper leaving enough space between to make a well in the center of each one with a spoon. Bake meringues for 1 hour, reduce oven temperature to 225° for 1 more hour then turn oven off and leave door closed for 1 more hour until meringues are completely dry. Carefully remove from parchment paper to a rack to cool completely. (For meringues that are not lightly browned, bake 200° for 1 hour then 175° for 1 hour, turn off oven; don’t peek for 1 more hour.)

Meanwhile, combine strawberries and 1/3 cup sugar and let stand for at least 20 minutes.

Using a chilled bowl and whisk, beat 1/2 of cream until it holds a soft peak then add powdered sugar and the other 1/2 of the cream; continue to beat to soft peak and add 1 teaspoon vanilla. Be careful not to beat past a creamy texture. This processes will make a very stable whipped cream.

To serve, spoon some whipped cream into each "cloud" (To soften meringue, let stand for 15 minutes at this point.), top with berries and garnish with more powdered sugar and a sprig of mint.

Marilyn