Pavlova

by Laura Donnelly — February 9, 2007

Our week of Valentine's Day dishes concludes with light and airy meringues topped with fresh strawberries and whipped cream—a perfect romantic ending.

Serves 2

1/4 cup egg whites (the whites from 2 large egg whites)
1/2 cup superfine sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
2 cups strawberries, cleaned and sliced and tossed with 2 Tablespoons sugar and 1 Tablespoon Grand Marnier
1/2 cup heavy cream, whipped, unsweetened

1. Preheat oven to 225 degrees

2. Whisk together egg whites, superfine sugar, vanilla, and cream of tartar in a heat-proof bowl. Set bowl over a pot of simmering water (don't let the bowl touch the water) and whisk until the mixture reaches temperature of 110-115 degrees. Remove from heat and beat on high speed until stiff.

3. Pipe or dollop meringue onto parchment-covered cookie sheet.

4. Bake meringues for 1 and 1/2 to 2 hours for crispy results. Test with the tip of a sharp knife inserted into middle. Turn off oven and let meringues cool in oven. (This method of making meringue is best for beginners. You can also use half granulated sugar and half powdered sugar for reliable results.)

5. Assemble just before serving. Top meringues with strawberries and whipped cream.