Chef John's Meringue With Strawberries and Kiwi

Name: Chef John's Meringue With Strawberries and Kiwi
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 1 serving(s)
Ingredients: 3/4 cup sugar; 2 teaspoons cornstarch; 3 egg whites, at room temperature; 1 teaspoon pure vanilla extract; 3/4 teaspoon white vinegar; 2 cups heavy cream; 3 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 1 pint strawberry, stems removed; 2 ripe kiwi fruits, sliced thin for garnish

Submitted by carrie sheridan

"the addition of white vinegar is unusual in this...also, I think experimenting with pouring a berry liqueur, amaretto, grand marnier or syrup over this might be interesting?"

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Ready In:: 2hrs 15mins
Ingredients:: 10
Serves:: 1

ingredients

³⁄₄ cup sugar
2 teaspoons cornstarch
3 egg whites, at room temperature
1 teaspoon pure vanilla extract
³⁄₄ teaspoon white vinegar
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 pint strawberry, stems removed
2 ripe kiwi fruits, sliced thin for garnish

directions

Preheat oven to 250 degrees F (120 degrees C).
Line a baking sheet with a silicone baking mat or parchment paper.
Whisk sugar and cornstarch in a bowl. Set aside.
Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds.
Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
Bake in the preheated oven for 1 hour.
Turn off the oven, crack open the oven door and let the Pavlova cool for 1 hour.
Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries. Garnish with sliced kiwi.

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RECIPE SUBMITTED BY

carrie sheridan

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life

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