Dec. 28, 2020

Tangy Pavlova

Tangy Pavlova
4 egg whites
1 cup sugar
1/2tsp salt
1 tsp cream of tartar
2 tsp corn starch
Greek yogurt
Using a stand mixer whip the egg whites with salt, while adding sugar 1 tbsp at a time for 10 minutes total. Turn off the stand mixer and sift in the corn starch and cream of tartar. Fold gently into whipped egg whites. Preheat oven to 300F. Place piping bag fitted with round nozzle over a tall glass and fill with whipped egg whites. Line a baking sheet with parchment and pipe twelve to 14 circles filled with the whipped egg whites. Place into the preheated oven and reduce the temperature to 265F. Bake for 35 minutes. Turn off the oven and let cool in the oven for 3-12 hours. To assemble Pavlova, place on the serving plate and top with greek yogurt and lots of fresh berries. Garnish with a mint leaf. Eat immediately. Only assemble the pavlova when you are ready to serve. For a traditional pavlova,  replace the greek yogurt with whipped cream.  Bon appetit.