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.
This story is from the Summer 2022 / July - September 2022 edition of Clean Eating.
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This story is from the Summer 2022 / July - September 2022 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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