Summer Lovin'
Clean Eating|Summer 2022 / July - September 2022
Bushels of berries, peaches, nectarines, cherries, plums and more beckon at the market. Buy them all and soak up the sun in these bejeweled desserts.
By Sarah Sweeney
Summer Lovin'

Summer Fruit Pavlova

SERVES 8.

Making meringue is easy, but it can't be rushed. Letting the meringue begin to cool gradually in a vented oven, then cooling completely on the counter, yields the perfect finished texture.

HANDS-ON: 20 MINS. TOTAL: 3 HRS.

MERINGUE

6 large egg whites

1 tsp white vinegar

½ tsp vanilla

½ tsp salt

1½ cups organic cane sugar

2 tbsp potato starch

TOPPINGS

3 cups mixed berries and stone fruit, sliced if desired

2 tbsp lemon juice

1 tbsp honey

1 1/3 cups light (35%) whipping cream

1 tsp vanilla extract

1. Position a rack in the bottom third of the oven and preheat oven to 300°F. Line a large baking sheet with archment paper.

2. Make the meringue: In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites on medium-high speed, until frothy. Add vinegar, vanilla and salt. Slowly pour in sugar. Beat for 20 minutes, until firm peaks form. Sift the potato starch into the meringue; gently fold it in.

3. Using a large spoon, dollop the meringue in the center of the prepared sheet. Spread into a 9-inch oval, slightly indented in the middle. Reduce oven temperature to 225°F and bake for 90 minutes, until crisp and very pale on the outside. Turn off the oven, prop the door open with a wooden spoon; keep the meringue in the oven for 1 hour until slightly cool. Remove from the oven to cool completely.

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Esta historia es de la edición Summer 2022 / July - September 2022 de Clean Eating.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

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