Admittedly, i love desserts…and because dessert usually follows dinner, i confess it has nothing to do with satisfying hunger. But, oh yes, it does perfectly finish a dinner and emotionally makes my heart sing, so sometimes the calories are worth it! What else do i love? Fresh fruit…i feel like i need to do a little happy dance now that the produce section is sporting more color with spring in full bloom….berries are a favorite, so put the 2 together, and you’ll know why we love pavlova!
The no-fail recipe i use is from the Best of Bridge
4 egg whites
1 cup white sugar
1/2 tsp vanilla
1 tsp vinegar
2 cups whipping cream
Fresh fruit: Blueberries, strawberries, blackberries, raspberries, kiwis, grapes..you get the idea!
1/2 cup toasted slivered almonds (optional)
Beat egg whites until soft peaks form. Continue beating while adding sugar slowly, 1 tbsp at a time. Add vanilla and vinegar. Beat until very stiff. Place parchment paper on a cookie sheet and spread mixture in a circle, slightly smaller than desired size. Bake 1 hour at 275F. Turn oven off and leave meringue in oven overnight to dry. Peel off paper. Top with whipped cream, fresh fruit and toasted almonds
![meringues 001](https://sugarplumsisters.com/wp-content/uploads/2012/04/meringues-001.jpg)
i like to whip the egg whites in my kitchen aid, as the whipping process can take 10-15 min. Make sure your bowl is pristine clean to ensure the whites whip firmly.
![meringues 003](https://sugarplumsisters.com/wp-content/uploads/2012/04/meringues-003.jpg)
Add the sugar slowy...patience is the key!
![meringues 004](https://sugarplumsisters.com/wp-content/uploads/2012/04/meringues-004.jpg)
Your meringue is ready when stiff, glossy peaks form
![meringues 005](https://sugarplumsisters.com/wp-content/uploads/2012/04/meringues-005.jpg)
Spread on parchment paper...don't use wax paper...i've gone down that road..and eating scraps of wax paper is not optimum!
![meringues 006](https://sugarplumsisters.com/wp-content/uploads/2012/04/meringues-006.jpg)
The finished meringue will be a very light gold color. Leave it in the oven overnight to allow the meringue to completely dry out.
![meringues 007](https://sugarplumsisters.com/wp-content/uploads/2012/04/meringues-007.jpg)
Ready to be "dressed"
Ready to serve...be prepared when cutting, it's hard to keep it super pretty, but guests never seem to be deterred!
![meringues 009](https://sugarplumsisters.com/wp-content/uploads/2012/04/meringues-009.jpg)
The Kiwis/Aussies definitely got this one right!