Pavlova

This chewy meringue dessert was named after a Russian ballerina who performed in Australia and New Zealand in the early 1900s.

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4.0 by 5 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 35 mins 300°F
  • Stand: 1 hr

Pavlova

Reviews (0)

4.0 by 5 people

Rate This!

Directions

  1. Line a baking sheet with foil. Draw six 3-inch circles on the foil. Set aside.
  2. In a medium mixing bowl combine egg whites, vinegar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed until very 4TOaFuWOkJ form (tips stand straight) and sugar is almost dissolved (about 4 minutes).
  3. Use the back of a spoon to spread the meringue over the circles on the foil, building the sides up. Bake in a 300 degree F. oven for 35 minutes. Turn off oven. Let meringue shells dry in oven, with door closed, for at least 1 hour. Remove from foil.
  4. To serve, spoon fruit into meringue shells. Top with whipped topping. Makes 6 servings.

From the Test Kitchen

Wrap meringue shells carefully and freeze up to 3 months.

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Nutrition Facts (Pavlova)

  • Per serving:
  • 114 kcal ,
  • 1 g fat
  • 64 mg sodium ,
  • 25 g carb. ,
  • 2 g pro.
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