Russian Pavlovas with Whipped Cream & Berries
Not familiar with pavlovas? Well, it's high time you met this decadent, delicious chewy-merengue-y treat from Russia. Traditionally topped with whipped cream and berries, pavlovas are easy to make-ahead and they're perfect for entertaining. Just top them right before serving. Bonus, they're also gluten-free.
Servings: 16 servings
- 4 large egg whites
- 1 pinch table salt
- 1 1/4 cup superfine sugar
- 2 tsp corn flour
- 1/4 tsp vanilla extract
- 1 tsp vinegar plus additional for wiping bowl
- 1 canister fat-free whipped cream
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- Preheat oven to 350 degrees.Line two baking pans with parchment paper. Wipe a bowl with a bit of vinegar and add egg whites and salt.
- Use an electric mixer to beat whites until they hold stiff peaks when you pull the beaters straight up (2-3 minutes).
- Slowly add sugar, beating constantly, until mixture is thick and meringue-like. Sprinkle top with cornflour, vanilla, and vinegar and fold in to combine.
- Use a ¼ cup measure to spoon merengue into 16 even circles (8 per cookie sheet). Use a teaspoon to make a slight nest-like indent in the center of each. Place sheets in the oven, turn down to 300 degrees, and bake for 30 minutes.
- Turn the oven off and bake for an additional 30 minutes. Remove from oven and let cool completely.
- When ready to serve, pipe 2 TB whipped cream into center of each nest. Top with 1 TB strawberries and serve.
Pavlovas can be made ahead and stored in an air-tight container at room temperature for up to 2 days.Top with whipped cream and berries just before serving.