Wednesday, July 15, 2009


Brad also came home from his mission around this time of year. Brad's and Josh's missions overlapped for 1 year. Brad brought home the recipe for Pavlovas from Australia. Pavlovas are a crusty meringue type cookie/cake thing (depending on how big you make it).
It is very light. It is really good this time of year when there are a plethora of berries available.


Ingredients: makes 36 small pavlovas
6 egg whites
2 c. heavy cream
1/8 tsp. cream of tartar
1 tsp. vanilla
1 c. sugar
2 Tbs. sugar
1 Tbs. cornstarch
2tsp. white vinegar
Assorted berries or other fruit
Whipped Cream
Preheat oven to 250. Beat egg whites until stiff and glossy. Combine sugar, cream of tartar, and cornstarch. Gradually beat into the egg whites. Beat until stiff. Add vinegar and fold gently. Spoon meringue onto parchment lined cookie sheet in small circles. Make a depression in the center. Bake for about 1/2 hour. They should start to look dried out. Turn oven off, open the door, and let sit for about 15 more minutes. Spoon sweetened whipped cream in the depressed centers, top with sliced fruit.

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