Individual pavlovas—discs of meringue layered with whipped cream and strawberries—make a show stopping dessert.
Servings: Serves 12
  • 2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 8 large egg whites , at room temperature
  • 1/2 teaspoon cream of tartar
  • Pinch of salt
  • 4 teaspoons white wine vinegar
  • 1 teaspoon vanilla extract
  • 2 pounds strawberries , hulled and halved
  • 3/4 cup confectioners' sugar
  • Zest and juice of 2 limes
  • 2 cups heavy cream
  • Seeds scraped from 1/4 vanilla bean
  • Directions
    Preheat oven to 250°. Line two baking sheets with parchment paper. In a bowl, combine 3 tablespoons of the granulated sugar with the cornstarch; set aside.

    Using an electric mixer with whisk attachment, beat egg whites, cream of tartar, salt until peaks begin to form. Add remaining granulated sugar 2 tablespoons at a time, beating well between additions. Beat in the cornstarch mixture. Add vinegar and vanilla extract; beat 1 minute, or until meringue is glossy and stands in peaks.

    Form 12 meringue shells by spooning six 3" mounds onto each baking sheet. Using the back of a spoon, make a well in the center of each mound.

    Place in oven and reduce temperature to 200°. Bake until meringues are firm and begin to color, about 2 hours. (They will be dry on the outside and chewy in the center.) Cool on baking sheets set on wire racks.

    Meanwhile, combine strawberries, 6 tablespoons of the confectioners' sugar and lime zest and juice in a bowl. Set aside to macerate 2 hours, stirring occasionally.

    In a large bowl, beat heavy cream, 3 tablespoons of the confectioners' sugar and vanilla seeds until stiff.

    To assemble, spoon whipped cream into meringues. Spoon strawberries over the cream. Dust with remaining confectioners' sugar and serve.


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