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Pavlova with Kiwi and Macadamia Nuts
From Dorothy McNett's recipes at www.dorothymcnett.com. So very popular in New Zealand and Australia. This is just one of many recipes, but it is always a meringue style base and served with fresh fruits, especially kiwi.
4 egg whites
Preheat oven to 350 degrees. Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar and beat at high speed until thick and glossy. Mix vinegar, vanilla, and cornstarch together. Carefully add to meringue. Beat on high speed for 2 minutes more. Line a baking sheet with parchment paper. Draw a 10 inch circle (or heart shape) on the paper. Spread the pavlova mixture to within 1 inch of the edge of the circle, keeping the shape as even as possible. Smooth top surface over. Place in oven and then turn oven temperature down to 200 degrees and bake for 1 hour. Turn oven off. Open door slightly and leave pavlova in oven until cold. Carefully lift it onto a serving plate. Whip the cream until stiff, adding the sugar or honey as desired. Slice the kiwi and strawberries and arrange on top of the cream and garnish with a few macadamia nuts.
Recipe created 1996-02-03.