Monday, April 2, 2007



Gale Gand, Butter, Sugar, Flour, Eggs

½ c. egg whites, at room temperature (about 4 eggs)
1/8 t. cream of tartar
1/8 t. salt
1 c. sugar
1 ½ t. cornstarch
1 T. raspberry vinegar or red wine vinegar
½ t. vanilla
1 ¼ c. heavy cream
2 T. light brown sugar
fruits – kiwi, peaches, nectarines, strawberries

Preheat oven to 350.

With very clean beater, whip egg whites, cream of tartar and salt
in dry bowl until foamy. Add sugar, cornstarch, vinegar, vanilla
and continue whipping until stiff, smooth and glossy, about 8
minutes. On a sheet of parchment paper cut to fit sheet pan, draw
circles. Line sheet pan with the parchment, pencil side down. Spoon
egg whites into circle, using pastry bag or back of spoon to smooth.
Bake in center of oven for 10 minutes. Reduce heat to 300 degrees
and bake until meringue has puffed up and cracked on the top and
urface is lightly browned to the color of café au lait, about 45 more
minutes. Turn off oven, and let pavlova cool in the oven at least 30
minutes to room temperature.

Whip cream and brown sugar together until stiff. Spoon in center of
the cooled meringue and spread to within ½ inch of edge. Arrange
slices of fruit around cream and on top. To serve, slice into wedges
with a serrated knife.

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