Preparation:
Meringue: Let egg whites stand in a large mixing bowl about 1 hour or until they come to room temperature. Meanwhile, cover a baking sheet with lain brown paper. Draw a 9 inch circle on paper.
Add vanilla, cream of tartar and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Add sugar 1 tbsp at a time, beating on high speed until very stiff peaks form and all sugar is dissolved - should take about seven minutes.
Pipe meringue through a pastry tube onto the circle drawn on the paper, building the sides up up to form a shell. Bake at 300 degrees for about 45 minutes. Turn off the oven and let the shell dry in the oven with the door closed for at least 1 hour. remove from the paper and store in an airtight container if not using right away.
Pavlova: Fill meringue shell with prepared fruit in any combination you desire. Beat the whipping cream with sugar until soft peaks form. Dollop whipped cream over fruit. Garnish with additional fruit if desired. Serve immediately. |
