Summer Pavlova
Ingredients: 7 Egg Whites
Vanilla Ice Cream or desired flavor Method: Preheat oven to 180°F. Warm whites slightly to room temperature. Using a mixer or hand mixer, start whipping the whites at a medium speed. When they start to get some volume, add the granulated sugar in stages. Mix until it has stiffened to a point. (This means to stick your finger directly into the meringue and pull it out. If the meringue on the tip of your finger is at a point then it is done.) Sift your powdered sugar and gently fold into the meringue until there is no more dry sugar present. Gently fold in your vanilla bean or extract. (Scrape vanilla bean). Pipe using a star tip on parchment paper. Pipe in a spiral, then pipe around the edges of the spiral to form a cup. Place it in the oven so it can dry out. It may take up to 2 hrs to dry out meringue. Constantly check to make sure it does not get any color. The inside should be a little sticky still. *If it is getting color, the oven is too high or the meringues are overdone. Try lowering the temp a little to 160°F. Let cool so the sugar can solidify. You can put desired fruits inside the cup and serve with vanilla ice cream and fruits. Yields: 24 cups
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