Meringue Shells
4 large egg whites, room temperaturePinch of salt1 cup, plus 2 Tablespoons superfine sugar1 teaspoon cornstarch2 teaspoons white wine vinegarFew drops of pure vanilla extract1 teaspoon rosewater
• Preheat oven to 275 degrees.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form.
• With mixer running, add sugar in three additions, beating until meringue is stiff, smooth and glossy. Sprinkle in cornstarch, vinegar, rosewater and vanilla. Gently fold to combine.
• Cover cookie sheet with parchment paper. Draw eight 3 1/2 inch circles and spread each with about 1/3 cup meringue.
• Shape with back of spoon to make shells.
• Bake for 1 hour. Turn off heat. Let dry in oven (door closed) for about 1 ½ hours.
Makes 8 shells
Oven Roasted Strawberries
24 larger organic strawberries, cleaned3 Tablespoons vanilla scented sugar1 Tablespoon melted butter
• Preheat oven to 400 degrees. Place the strawberries side-by-side, stem end down, in a baking dish. Add 1 Tablespoon of water to the dish. Brush the berries with the melted butter and sprinkle with sugar. Bake for 6 to 8 minutes, until the berries are soft. Set aside and keep warm. Reserve the pan juices for drizzling over the assembled pavlovas.
Brown Sugar Whipped Cream
1 cup chilled whipping cream1/3 cup chilled sour cream1/3 cup packed dark brown sugar1 1/2 teaspoons vanilla extract
• Combine all ingredients in large bowl. Beat until peaks fonrm. Cover and refrigerate. (Can be prepared 4 hours ahead.)
To Assemble Pavlovas
Place meringue shells on plates and fill with desired amount of whipped cream. Arrange roasted strawberries on top and drizzle the pavlovas with the pan juices.
