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Ingredients
Meringue heart
- 9 egg whites
- 1/8 tsp of salt
- 3/4 tsp cream of tartar
- 2 cup superfine sugar
- 1 1/2 tsp vanilla extract
- 1 tsp pink gel food coloring
Strawberry whipped cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 cup pureed strawberries
- 1 tsp vanilla extract
- 1 pint strawberry chopped into small pieces
- 1 pint strawberry chopped into small pieces
Ingredients
Meringue heart
Strawberry whipped cream
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Instructions
Meringue Heart
- Preheat oven to 300 degrees F. Trace a piece of paper to the shape of a circle. Put in on a baking sheet and line it with parchment paper.
- In a stand mixer bowl and using the wire whip, beat the egg whites and salt until it becomes foamy. Add cream of tartar and beat until soft peak form.
- While the mixer is in low speed, add the superfine sugar 1 tablespoon at a time until it's all mixed in. Keep mixing until the egg whites becomes a stiff peak form.
- Add the vanilla extract and pink gel food coloring and mix evenly. Use a spatula to scrape the sides to make sure all the colors are mixed in.
- Pour in a pastry bag and pipe it on top of the heart template.
- Bake for about 1 hour. Shut off the oven. Leave the meringues in the oven to dry out. After it's cooled, store in an airtight container.
Strawberry whipped cream
- In a stand mixer bowl, whipped together the heavy cream, powdered sugar and pureed strawberries.
- After it becomes stiff peak, add the vanilla extract and whip again. Be careful not to over whip.
- Assemble the pavlova starting with the meringue, then spread the whipped cream and top with fresh strawberries.
Recipe Notes
Adapted from : Food Network
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