Pavlova with Strawberries and Rhubarb
Ingredients
MERINGUE
6 large egg whites
1 3/4 c. superfine sugar
1 tsp. distilled white vinegar
1/2 tsp. pure vanilla extract
1/4 tsp. Kosher salt
2 tbsp. cornstarch
2 tsp. cornstarch
TOPPING
3 tbsp. Amaretto or other almond-flavored liqueur
3 tbsp. honey (preferable lavender honey)
6 oz. fresh rhubarb, thinly sliced diagonally
8 oz. small fresh strawberries, hulled and halved
1 1/2 c. heavy cream
1 tsp. pure almond extract
2 tbsp. finely chopped toasted pistachios
Confectioners' sugar, for sifting
Directions
Make Meringue: Position rack in lower third of oven; preheat oven to 300 degrees F. Line large baking sheet with parchment paper; draw 8-inch circle on parchment. Turn parchment over.
In bowl of stand mixer, with whisk attachment, beat egg whites until foamy. Gradually add sugar, beating on medium-high about 10 minutes, or until firm, glossy peaks form. Beat in vinegar, vanilla, and salt. Sift cornstarch over meringue; gently fold it in.
Using large spoon, dollop meringue into center of circle on prepared baking sheet. Spread meringue decoratively, keeping it within circle (meringue will expand slightly as it bakes).
For full instructions please see : www.goodhousekeeping.com
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