Pavlovas with Strawberries and Balsamic

These Airy Pavlovas are Crowned with Softly Whipped Cream and topped with a Sweet Strawberry Balsamic Jam. You'll love this Pillowy Light Baked Meringue Dessert! Naturally Gluten Free.

Pavlovas with Strawberries and Balsamic

  • 4 egg whites
  • 1 cup granulated sugar
  • 3 cups strawberries, hulled and quartered (divided)
  • 3/4 cup granulated sugar
  • 2 tablespoons balsamic vinegar
  • 1 cup heavy cream
  • seeds scraped from a vanilla bean, or 1 teaspoon vanilla bean paste
  • a few sprigs of fresh basil

  1. Preheat the oven to 250 degrees F.
  2. Whip the egg whites in a large bowl until frothy. Gradually and very S-L-O-W-L-Y, add in the sugar, while whipping. Continue to whip until stiff peaks form.
  3. Place 6 dollops of meringue, about 4 inches in diameter, on parchment-lined baking sheets. Use the back of a spoon to shape the meringues, creating a slight well in the centers.
  4. Bake for one hour, turn off the oven, and prop the oven door open with a wooden spoon until completely cooled.
  1. Place 1½ cups of strawberries in a wide shallow pan, along with the sugar and balsamic vinegar.
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