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ОглавлениеSummer Sunset Pavlovas
These gluten-free meringues, named after the Russian ballerina Anna Pavlova, have a crisp
crust and a soft, chewy interior, making them a perfect backdrop for the antioxidant-rich
berries. Although this recipe is best in summer when berries are abundant, you can bake
the meringues any time of the year and top them with your favorite fruit of the season.
Makes 6–8 servings
4 large egg whites
Pinch of kosher salt
1 cup superfine sugar
1 teaspoon cornstarch
½ white wine vinegar
2 cups mixed fresh berries, such
as blueberries, raspberries, and
blackberries
1 orange, peeled and cut
crosswise into slices
¼ cup pomegranate seeds
Fresh mint leaves for garnish
1
PREPARE THE PAN. Preheat the oven to 325°F. Line a rimmed
baking sheet with parchment paper.
2
MAKE THE MERINGUE. In large bowl, using an electric mixer, beat
together the egg whites and salt on high speed until firm, about
1 minute. Gradually add the sugar, a spoonful or two at a time, and
continue to beat until the whites hold stiff, glossy peaks. Sprinkle the
cornstarch and vinegar over the whites and fold in gently with
a rubber spatula.
3
SHAPE THE MERINGUES. Spoon 6–8 dollops of the meringue
onto the prepared pan, dividing the mixture evenly and spacing them
1–2 inches apart. Or to make 1 large meringue, spoon the meringue
into a single large mound. Use the back of the spoon to create an
indentation in the center of each mound.
4
BAKE THE MERINGUES. Bake for 2 minutes, then reduce the
oven temperature to 250°F. Continue to bake until crisp to the touch,
about 1 hour for individual meringues or 1 hour 40 minutes for a
large meringue. Turn off the oven and leave the meringue(s) in the
oven to cool completely, about 2 hours or up to overnight. Transfer
the meringue(s) to a serving plate. Top with the berries and orange
and garnish with the pomegranate seeds and mint, arranging them
all attractively. Serve immediately.
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30 Cookies, Brownies & Bars
