Ingredients
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6 Egg White
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½ teaspoon Tartar Cream
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1 tablespoon plus 1 teaspoon Cornstarch
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1-½ cups (300 g) Sugar
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1 teaspoon real Vanilla Extract
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Berries
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1 pound (450 g) fresh Strawberries
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3 tablespoons Powdered Sugar
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1 teaspoon fresh Lemon Juice
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¼ cup (45 g) fresh Pomegranate Seeds
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Whipped Cream
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1 cup cold Whipping Cream
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¼ cup (30 g) Powdered Sugar
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1 teaspoon real Vanilla Extract
Directions
Steps
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1
Done
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MeringuesPreheat oven to 275° F (135° C). Place the egg whites and cream of tartar in a clean large glass bowl. Separately, combine the cornstarch and sugar in a small bowl. Using a hand mixer or stand mixer, wake up the egg whites and cream of tartar with a quick blend on low speed. Keep mixing, on medium high, until soft peaks start to form. Turn the mixer to high and gradually sprinkle in the cornstarch and sugar mixture. Keep mixing until stiff peaks have formed. Finish by beating in the vanilla. |
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2
Done
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Using about 2 tablespoons of meringue, drop 10 circles onto a baking sheet lined with parchment paper, leaving a ½-inch space between each circle. Using the back of the spoon, smooth out the top of the meringues, forming a small indentation in the center of each. Place in oven on center rack. Immediately reduce heat to 250° F (120° C). Bake for 2 hours, or until the meringues are light and crisp on the outside, and slightly chewy on the inside. Set aside to cool. The meringues can be made 1 day ahead, fully cooled, and stored in a tightly sealed container. Reheat in 250° F (120° C) oven to re-crisp, if needed. |
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3
Done
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BerriesStir together the strawberries, powdered sugar, and lemon juice in a medium bowl. Macerate at room temperature for about 20 minutes, until the berries have softened. Mash with a manual masher until chunky smooth. Stir in the pomegranate seeds. Refrigerate, covered, for at least 1 hour and up to overnight. |
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4
Done
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Whipped CreamCombine the cream, powdered sugar, and vanilla in a cold bowl. Using an electric mixer or whisk, whip until the cream is firm and has soft peaks. Cover and refrigerate for up to 3 hours. |
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5
Done
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To compile the Pavlovas, place (or crumble) a disc of meringue in a pretty glass bowl or wine glass. Top with ¼ cup (60 g) of the mashed strawberries and a generous dollop of whipped cream. Garnish with fresh mint, if desired. Serve immediately. |
