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Individual Pavlovas ~ A fabulous GF treat!

by Donna Washburn, PHEc and Heather Butt, PHEc

Individual Pavlovas ~ A fabulous GF treat!

Makes three 4-inch (10 cm) pavlovas

Serving size: 1 pavlova

 

A pavlova is a crisp baked meringue shell that is filled with fruit and garnished with whipped cream.

Vegetarian ~ perfect for family dinners and special get-togethers!

Tips

If superfine sugar (also known as berry, castor or fruit/instant dissolving sugar) is not available, use granulated sugar.

Use your favorite fruit to fill the pavlovas. We like strawberries with chocolate sauce for Valentine’s Day and peaches in the summer. Cut any large fruit into small pieces; leave berries whole unless you have very large strawberries, in which case you can slice or quarter them.

For crisp, fluffy shells, bake on a sunny day with low humidity.

Preheat oven to 250°F (120°C)

Baking sheet, lined with parchment paper

12 cup            superfine sugar            125 mL

1 tsp            cornstarch            5 mL

2            large egg whites, at room temperature            2

18 tsp            cream of tartar            0.5 mL

12 tsp            cider vinegar            2 mL

12 cup            fresh fruit (see tip, at left)            125 mL

12 cup            whipped cream            125 mL

1.           Using a pencil, draw three 4-inch (10 cm) circles on the parchment paper; flip paper over.

2.           In a small bowl, combine sugar and cornstarch. Set aside.

3.           In a bowl, using a handheld electric mixer, beat egg whites until foamy. Beat in cream of tartar. Continue beating until egg whites form stiff peaks. Gradually beat in sugar mixture, 1 tbsp (15 mL) at a time. Continue beating until mixture is very stiff and glossy but not dry. Fold in vinegar.

4.           Spoon one-third of the meringue into each circle on the parchment paper, filling the circle. Using the back of a large metal spoon, hollow out the center of each meringue to form a cup.

5.           Bake in preheated oven for 50 to 60 minutes or until crisp but not brown. (If not crisp after 60 minutes, turn off the oven and let cool in the oven for 1 hour.) Carefully remove meringues to a rack and let cool completely.

6.           Fill cooled meringues with fruit, dividing evenly, and garnish with whipped cream.

 

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