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Light, airy meringue topped with whipped cream and juicy berries.
Preheat your oven to 200ºF. Draw 3-inch circles on one side of 2 sheets of parchment paper. You can easily get 6 to 7 circles on a half-sheet paper and pan. I used a jelly jar for this. Flip the sheets over and line 2 rimmed baking pans with them.
In the bowl of a mixer with a whisk attachment, add the egg whites and the salt and mix on medium speed until frothy. Increase speed to medium high and begin adding the sugar, 1 tablespoon at a time, until completely incorporated.
Continue beating until the egg whites turn glossy and very thick stiff peaks form. Don’t worry about over beating it. It needs to be thick! You should be able to hold the bowl upside down and have the mixture remain inside. I do this every time just to make sure I’m good, and it works.
Stop the mixer and add the cornstarch, vinegar and vanilla extract. Mix again briefly on medium speed to incorporate. Now you can choose to tint it if you like or leave it white. If you do color it, I strongly suggest using gel food coloring.
Pipe or dollop a small amount of batter onto the parchment paper. Make an indentation in the middle, or if piping, ring the meringue into 3 outer layers then fill in the bottom., smoothening with a knife or leaving them as is. If you’d like to pipe them and don’t have a pastry bag, a large gallon-sized food storage bag with the corner snipped will work nicely, too.
Place pans in the oven and bake for 1 hour and 15 minutes, rotating the pans from top to bottom shelves halfway through. Once baked, open the oven doors a jar and turn off the heat. Allow the meringues to cool in the oven. Gently remove from the paper and store in an airtight container.
Once ready to serve, whip the whipping cream until soft peaks form. At this point you can fill the pavlova with just the whipping cream or you can add some lemon curd prior to the dollop of cream. Garnish with your choice of berries, pomegranate seeds, and icing sugar. Serve immediately.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!