Pavlovas are a simple, yet elegant, meringue-based dessert that will showcase any of your favorite summer fruits. I call them the “egg-white omelet of the dessert world,” as they are healthy, lowfat, and a wonderful vehicle for fresh produce. Unbelievably light and crisp, these pavlovas have a marshmallowy center that will melt in your mouth.
This recipe produces at least 12 meringue shells from 4 egg whites and 1 cup of sugar; that comes out to 1/3 of an egg white and 4 teaspoons of sugar for each meringue shell, for an all-time low total of 70 calories. Pavlovas are traditionally dressed with whipped cream and fresh fruit, but you could use pudding or yogurt, as I’ve done here.
Light, sweet, and oh-so beautiful!
Summerberry Pavlova
- 4 egg whites
- 1 cup sugar, divided in half
- 1 tablespoon cornstarch
- ¾ teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups lowfat yogurt (vanilla, lemon, or any berry flavor works well)
- 3-4 cups assorted berries (blackberries, strawberries, blueberries, raspberries), sprinkled with sugar, honey, or mixed with a bit of berry preserves if desired
Preheat oven to 325 degrees. Using an electric mixer or stand mixer, beat egg whites on low to medium speed until foamy and begin to slowly add ½ cup of granulated sugar. Beat until soft peaks form.
Mix the remaining 1/2 cup sugar with 1 tablespoon cornstarch and add this to beaten egg whites, continuing to beat on medium to high speed until stiff and glossy. Beat in vinegar and vanilla extract.
On a parchment lined baking sheet, drop dollops of meringue (about ½ cup) into a small mound. Using the back of a spoon, press an indentation into the meringue to form a cup shape. Alternatively, meringue can be piped onto the baking sheet using a pastry bag and large tip into square or round shells.
Bake for 30-35 minutes, until shells turn a light beige color and tops are firm (the centers will still remain soft). Turn off the oven, but leave meringues to cool and dry out for at least one hour or even overnight until ready to serve.
To serve, spoon 2 tablespoons of lowfat yogurt into each shell and top with sweetened berries.
One Comment
According to Dame Edna Everage of Moonie Ponds, Australia, Pavlova is the official meringue cake of Australia (”…and it’s SCRUMMY!” says the Dame). I know Dame Edna would love and appreciate your Q & E (ie, “Quick & Easy”) recipe for Pavlova, since she was once begged by a teary eyed QE II, at a rather dismal Buckingham Palace dinner party for Olivia Newton John, to teach HRH how to make an easy, yet impressive, dessert to serve at state occassions. Brig, could you be a doll and send it to Dame Edna? Tell her Richie from Baton Rouge, Boston, and Beijing sent you to her with his blessings. The Dame’s website is http://www.dame-edna.com. Congrats again on winning for your “Chinese Chicken Burgers”! Talk about SCRUMMY!