Makes 12 ¼ cup meringues to serve 1 person each, or 6 larger ones to serve 2 each
Keyword: fruit butter, Meringue, Pavlova, Winter Radish
Stand mixer or beater with whisk attachment
3large egg whitespreferably at room temperature
Berries, your choice Toss with a dash of lemon juice if frozen
Fruit syrup, especially made from berries see recipe below
Lightly toasted nuts use your favorite
Slivers of candied angelica (optional, lemon zest is a good substitute)
Thick greek yogurt whipped cream, Ice cream, pastry cream, and fruit curd can be substituted
Mix the sugar, cornstarch and salt, then whisk with the eggs, vinegar and vanilla and on med-high until tripled in volume.
Scoop out 1/4 cups of meringue for individual pavlovas or 1/2 cups for a shareable size onto a nonstick surface like silicone mat on a cookie sheet, leaving an inch in between them.
Bake at 200 for 45 minutes, then turn the heat off and allow them to cool in the oven with the door cracked. The centers should stay a bit soft, not completely hard at all.
Store in a container with a tight fitting lid at room temperature. They’re best served the day of, but they can hang out for a couple days if needed.
Take a spoon and gently tap the middle of a meringue to form a divot in the middle.
Place a dollop of yogurt in the middle of the meringue, then garnish with berries, nuts, fruit syrup and any other garnishes. Serve.
Walnut Meringues: You can make a great variation by adding 1/2-3/4 cup of lightly toasted nuts (especially black walnuts) to the meringue at the end of mixing, before baking, but don't chop them or their oils will make it deflate.Giant Pavlova: You can make a giant pavlova for serving a crowd, and it makes a big statement. Just spread the meringue into a large mound, and increase the baking time a bit.