Blue­berry Pavlova

Cosmopolitan (India) - - LIFESTYLIST -

4 large or­ganic egg whites Pinch of fine salt ½tsp white vine­gar ½ cup plus 2 tbsp gran­u­lated su­gar 1tbsp corn starch ¾tsp vanilla ex­tract 1 cup heavy cream 1½ cups fresh blue­ber­ries, plus more for serv­ing

Pre-heat the oven to 350 de­grees. Com­bine egg whites, salt, and white vine­gar in the bowl of an elec­tric mixer (or use a hand mixer), and beat on high un­til soft peaks form. Com­bine the 3⁄4 cup su­gar and corn starch in a small bowl and add to the egg whites in thirds, whisk­ing in each ad­di­tion com­pletely. Add the vanilla, and beat un­til stiff peaks form.

Line a bak­ing sheet with parch­ment pa­per, and put the meringue on it in eight big spoon­fuls. Use a spoon to spread them in a cir­cle, then make an in­dent in each. Bake for 10 min­utes, lower the heat to 200 de­grees, and bake for an hour. Turn off the heat, and cool the meringues in the oven for an hour, prop­ping the door open with a wooden spoon.

Mean­while, whip the cream to­gether with the re­main­ing su­gar. In a small bowl, crush half cup of the blue­ber­ries with a potato masher or a spoon to re­lease their juice. Fold those and the rest of the blue­ber­ries into the cream if you like, or use as a top­ping over the egg whites and cream. Evenly dis­trib­ute the cream on the meringues, fill­ing in the in­den­ta­tions. Top with blue­ber­ries, and serve.

Have other berries in the fridge? They'll work just as well.

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