* Exported from MasterCook *
FALL FEAST - PAVLOVA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg whites
1 pn Salt
1 c Granulated sugar
1 tb White vinegar
-----TOPPINGS-----
2 c Whipping cream
Grapes
Blue plums
Yellow plums
Blueberries
Top this dessert with ripe fall fruit or your choice.
Preheat oven to 275F 140C. Line a large cookie shet
withparchment paper.
In an electric mixer, beat egg whites and salt until
soft peaks form. Gradually add sugar, 2 tb at a time,
beating well after each addition.
Add vinegar and heat the mixture until thick, glossy
and stiff enough to support the beater. Mound the
meringue onto a cook sheet in an 8-inch circle. Bake
for 1 1/4 hours. The meringue mixture should be
cream-coloured and crisp. Bake another 15 minutes if
the outside is still stickyk. Cool and remove from
paper onto a serving plate.
In a large bowl, beat whipping cream until still peaks
form. Cover meringue with cream and decorate with
fruit. Source: Food & Drink magazine, Autumn 94, by
Liquor Control Board of Ontario, Canada. Article by
Lucy Waverman
Fall Feast menu:
Fall Feast - Corn Chowder
Fall Feast - Pork Tenderloin with Fall Vegetables
Fall Feast - Homestyle Potatoes
Fall Feast - Pavlova [above]
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