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Strawberry Pavlova https://www.metro.ca/userfiles/image/recipes/pavlova-fraises-11273.jpg PT20M PT1H00M PT1H20M
Preheat oven to 225°F.Line a large baking sheet with parchment paper.Place egg whites, lemon juice, cornstarch, and salt in the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, whisk egg whites on medium-high speed until stiff peaks form.With the mixer still running on high speed, add sugar, 1 tbsp at a time. Whisk until the egg whites hold stiff peaks after each addition. Continue whisking after all the sugar has been added and until meringue holds stiff peaks, are thick, glossy. Whisk in vanilla extract.Mound meringue onto prepared baking sheet. Place a small dab of meringue underneath each corner of parchment paper on the baking sheet to help the paper stick in place. Spread meringue into an 8-inch circle, about the size of a large plate. Indent the centre slightly, leaving a 1-inch border around the edges.Place meringue on the middle rack of preheated oven, for 1 hour and 15 minutes. Turn oven off. Let meringue cool completely in oven (at least 2 hours) or preferably, overnight.Combine strawberries with 2 tbsp sugar and let sit for 25-30 minutes, until sugar is dissolved, and you start to see strawberry juices pooling in the bottom of the bowl.When ready to serve, whip cream with 1 tbsp sugar. Dollop cream on top of pavlova.Top with strawberries and any strawberry juices. Serve immediately.Source: Metro
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meringue 4 large egg whites 1 teaspoon (5 ml) lemon juice 1 teaspoon (5 ml) cornstarch 1/4 teaspoon (1,25 ml) salt 1 cup (250 ml) granulated sugar 1 teaspoon (5 ml) vanilla extract topping 2 pkg (340 g) strawberries topped ans quartered 3 tablespoon (45 ml) granulated sugar divided 1 1/2 cup (375 ml) whipping cream (35 %)
Strawberry Pavlova

Strawberry Pavlova

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8
Desserts
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

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Ingredients

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  • meringue
  • 4
    large egg whites
  • 1 teaspoon
    (5 ml)
    lemon juice
  • 1 teaspoon
    (5 ml)
    cornstarch
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 1 cup
    (250 ml)
    granulated sugar
  • 1 teaspoon
    (5 ml)
    vanilla extract

  • topping
  • 2 pkg
    (340 g)
    strawberries topped ans quartered
  • 3 tablespoon
    (45 ml)
    granulated sugar divided
  • 1 1/2 cup
    (375 ml)
    whipping cream (35 %)
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Preparation

Preheat oven to 225°F.

Line a large baking sheet with parchment paper.

Place egg whites, lemon juice, cornstarch, and salt in the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, whisk egg whites on medium-high speed until stiff peaks form.

With the mixer still running on high speed, add sugar, 1 tbsp at a time. Whisk until the egg whites hold stiff peaks after each addition. Continue whisking after all the sugar has been added and until meringue holds stiff peaks, are thick, glossy. Whisk in vanilla extract.

Mound meringue onto prepared baking sheet. Place a small dab of meringue underneath each corner of parchment paper on the baking sheet to help the paper stick in place. Spread meringue into an 8-inch circle, about the size of a large plate. Indent the centre slightly, leaving a 1-inch border around the edges.

Place meringue on the middle rack of preheated oven, for 1 hour and 15 minutes. Turn oven off. Let meringue cool completely in oven (at least 2 hours) or preferably, overnight.

Combine strawberries with 2 tbsp sugar and let sit for 25-30 minutes, until sugar is dissolved, and you start to see strawberry juices pooling in the bottom of the bowl.

When ready to serve, whip cream with 1 tbsp sugar. Dollop cream on top of pavlova.

Top with strawberries and any strawberry juices. Serve immediately.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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