Toasted Meringue (Pavlova)

By MySpicedLife

Follow this simple recipe for a perfectly light accompaniment for almost any fruit, fresh or stewed. Add chocolate chops or a flavoring such as rose water for another dimension of flavor.

Ingredients

• 1/2 cup egg whites (about 4), room temperature
• 3/4 cup granulated sugar
• 2 Tbsp confectioners sugar, sifted

Details

Adapted from myspicedlife.com

Preparation

Step 1

1. In the bowl of an electric mixer, whip egg whites on medium speed until very soft peaks form.
2. While the mixer is still running, slowly add 1/4 cup of the granulated sugar. Turn mixer to high and let mix for 2 minutes.
3. Again, with mixer running, slowly add 2 more tablespoons of granulated sugar, and mix for 2 minutes. Repeat previous step until all the granulated sugar is incorporated into the meringue. Note: all the grains of sugar should be dissolved before the addition of more sugar. If you are unsure, simply rub a bit of the meringue between your fingers or on your tongue. If you feel grains, keep mixing.
4. When all the granulated sugar is incorporated into the whites, the meringue will be stiff and shiny. Remove from the mixer and fold in the confectioners sugar.
5. Using a large star tip, pipe the meringue onto a parchment-lined sheet pan into circles. Or, using a spoons, drop mounds of meringue onto lined sheet pan and make a “well” in the center of each mound.
6. Place in an oven set at 200 degrees F. for 2-2 1/2 hours, until the meringue gives only slightly when pressed gently with a finger. Once cool, the meringue should be crisp all the way through. If not (or, if after a few humid hours or days in storage, they go soft and sticky again) simply return to the oven for additional time. Store in an airtight container.

For the dessert:

Place one meringue in a shallow bowl. Pile berries on top. Pour fresh cream into the bottom of the bowl so that toasted meringue is sitting in a pool of cream. Top with fresh whipped cream.