Wednesday, May 5, 2010

What's Cooking Wednesday - Pavlovas

Funny name...easy dessert! 3 ingredients plus whatever you want to put in there and 5 minutes and your dessert is ready to put into the oven. If you're looking for a dessert to make for company, this is a great one and you will really want to make it the night before because they take a while to bake. They are so cute and the mixing possibilities are endless as are the topping possibilities.

This recipe came from Cooking Light and was originally topped with Lemon Curd and Rasberries, however, my mom quickly turned her nose up at the thought of Lemon Curd (I don't think she's ever tried it though) so we added some vanilla and a tablespoon of cocoa powder to the meringues, topped them with chopped up Nilla wafers before cooking, then added some chocolate mousse and strawberries for the finishing touch. They were amazing. Go home and try them today. I guarantee you already have the ingredients in your pantry and fridge.


  • 1/4 teaspoon kosher-for-Passover cream of tartar
  • 4 large egg whites
  • 3/4 cup granulated sugar

Toppings of choice

Preheat oven to 250°.

To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.

Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon. Sprinkle evenly with nuts.

Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.

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