- Line a baking sheet with foil. Draw six 3-inch circles on the foil. Set aside.
- 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 stiff peaks form (tips stand straight) and sugar is almost dissolved (about 4 minutes).
- 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.
- 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.
Nutrition Facts (Pavlova)
- Per serving:
- 114 kcal ,
- 1 g fat
- 64 mg sodium ,
- 25 g carb. ,
- 2 g pro.