Ingredients
4large egg whites,room temperature
2tspcornstarch
¼tspsalt
1cupgranulated sugar
1tspvanilla extract
12ozfresh strawberries,1 pint, sliced
3kiwis,sliced
1½cupswhipped cream,fat free
Preparation
Preheat the oven to 350 degrees F.
Cover a large baking sheet with parchment paper.
Draw six 4-inch circles on the paper, then turn the paper over to secure with masking tape.
Beat the egg whites, cornstarch, and salt in a large bowl, at high speed of a mixer until foamy.
Slowly add the sugar, 1 tablespoon at a time, beating until thick and glossy.
Add the vanilla while beating well.
Divide the egg white mixture evenly among the 6 drawn circles.
Shape the meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven.
Reduce the oven temperature to 300 degrees F.
Bake for 1 hour.
Turn the oven off, then cool the meringues in the closed oven for at least 4 hours or until completely dry. Meringues are done when the surface is dry and can be removed from the paper without sticking to fingers.
Carefully remove the meringue nests from the paper.
Assemble the pavlovas by topping with ¼ cup of whipped cream in each nest, then arrange fresh strawberries on top.
Serve, and enjoy!
