I am so excited to have made Pavlova for the first time in my life. I have often seen Pavlovas in bakeries or in fancy restaurants and thought to myself, “That is so beautiful, it must take a skilled baker to make one.”
I was wrong! All that is really needed, in my humble opinion, is a good mixer and a low humidity day.
This month I am excited to be a part of the Behind The Curtain Dessert Challenge! It is my first time participating and I am so excited! I have seen other bloggers share their sweets, but I never thought I had the moxie or the skills to be one of them. Well, it is a new day! I stepped through my fears and joined the Behind the Curtain Dessert Challenge and made Pavlova!
Our ingredients for the month of June are Strawberries and Blueberries. I am so excited to have these two ingredients to work with. If you remember, I also joined The Salad Bar and our ingredients were strawberries and raspberries. I made a wonderful Fresh Fruit Salad with Orange and Honey dressing. Shortly before that, I whipped up a Creamy Strawberry Salad Dressing! I just love strawberries, well any fresh fruit if the truth be known.
When you are finished drooling over my Pavlova with fresh fruit, scroll down to the bottom of this page and you will see a list of all the other members of the Behind the Curtain Recipe Challenge. Make sure you have a pen and paper ready, you will probably want to jot down a few recipes!
- 4 large egg whites, room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup (7 ounces) plus 1 Tablespoon sugar
- Fruit of choice (enough to make about 3 cups of fruit)
- Whipped cream
- Adjust an oven rack to the middle position and heat the oven to 200 degrees. Line a baking sheet with parchment paper.
- Whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed in a large goal until foamy, about 1 minutes. INcrease the mixer speed to medium-high and whip the whites to soft, billowy mounds, about 1 minute. Gradually whip in 1 cup of the sugar, about 1 minute. Continue to whip the whites until they are glossy and form stiff peaks, about 1 to 3 minutes.
- Using a 1/2 cup measure, scoop six 1/2 cup mounds of the meringue onto the prepared baking sheet, spaced about 1 inch apart. Gently shape each meringue into a next using the back of a spoon.
- Bake the meringues until they have smooth, dry and firm exteriors, about 1 1/2 hours.
- Turn the oven off and let the meringues sit the oven until completely dry and hard, about 2 hours.
- For the fruit: Gently toss the fruit of choice (I used strawberries, blueberries and raspberries) with the remaining 1 Tablespoon of sugar. Let the fruit sit at room temperature until the sugar has dissolved and the fruit is juicy, about 30 minutes.
- To assemble, place the meringue nests on individual serving plates and spoon about 1/3 cup of whipped cream into each nest. Top with about 1/2 cup of fruit, letting some fruit and juice fall onto the plate.
- Serve immediately.
- These meringue shells can be stored in an airtight container at room temperature for up to 2 weeks.
Thank you for stopping by and I hope you enjoyed the recipe. I would love it if you would follow my social media (if you don’t already) and sign up for my newsletter. See you soon!
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