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November 20, 2014

Pavlova dessert

By Casey D.

What you need:
3 egg whites
1 pinch salt
1 cup white sugar
1 Tbsp cornstarch
1 tsp lemon juice
1-1/4 cups heavy whipping cream
1/2 cup confectioner’s sugar
1 pint fresh strawberries

What you do:

  1. Preheat the oven to 300° F.
  2. Place a piece of parchment paper on the table.
  3. Draw a 9-inch circle on the parchment by tracing around a 9-inch pan. Place the parchment on a baking sheet.
  4. In a large bowl or standing mixer, beat the egg whites until soft peaks form. Add 3/4 cup of the sugar while continuing to whip. Make sure the sugar is completely dissolved. The foamy egg white and sugar mixture is called a meringue.
  5. In a separate bowl, mix together the rest of the sugar with the cornstarch; lightly fold into the meringue with the lemon juice.
  6. Spread a layer of the meringue to fit the circle on the parchment paper, approximately 1/4 inch thick (you should still have some meringue left.) Use the rest of the mixture to spoon swirls around the edges of your base to form a shallow bowl shape.
  7. Bake at 300° F for one hour. Then turn off the oven but leave the meringue in for another 30 minutes. When cool, the meringue should be hard on the outside and a little bit moist on the inside.
    8. In a large bowl, combine the cream and the confectioner’s sugar and whip until thickened. Place on top of the meringue and decorate with the fruit of your choice – strawberries are excellent!

How do you get egg whites?
Crack an egg carefully, keeping the yolk in one half of the shell and letting the white drip into a bowl. Transfer the yolk back and forth between the half shells until all of the whites are in the bowl. Save the yolk for something else.



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