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Shop the Sale: Strawberry Pavlolva


Strawberry PavlolvaPavlova creates a Pavlovian response in me.

Don’t get the two confused.

One is a light, airy meringue. The other is a conditioned response.

My conditioned response to the light, airy meringue is to eat as much of it as I can, especially when the weather warms up and my eating gets a bit healthier as well.

I love that these meringues pack so much flavor but don’t weigh you down. I also love how they don’t have to look absolutely perfect.

You can put almost any kind of topping on these once made, but I love fresh strawberries in the springtime. With strawberries on sale this week, you can make enough of these to share.

Strawberry Pavlolva
Serves 12

Ingredients:
2 cups granulated sugar
2 Tbsp cornstarch
8 large egg whites, at room temperature
1/2 tsp cream of tartar
pinch of salt
4 tsp white wine vinegar
1 tsp vanilla extract
2 lb strawberries, hulled and halved
3/4 cup confectioners’ sugar
zest and juice of 2 limes
2 cups heavy cream
seeds scraped from 1/4 vanilla bean
Directions:
Preheat oven to 250° F. Line two baking sheets with parchment paper. In a bowl, combine 3 tablespoons of granulated sugar with the cornstarch; set aside.

Directions:
Using an electric mixer with a whisk attachment, beat egg whites, cream of tartar and salt until peaks begin to form. Add remaining granulated sugar 2 tablespoons at a time, beating well between additions. Beat in the cornstarch mixture. Add vinegar and vanilla extract; beat 1 minute, or until meringue is glossy and stands in peaks.

Form 12 meringue shells by spooning six 3-inch mounds onto each baking sheet. Using the back of a spoon, make a well in the center of each mound.

Place in oven and reduce temperature to 200° F. Bake until meringues are firm and begin to color, about 2 hours. (They will be dry on the outside and chewy in the center.) Cool on baking sheets set on wire racks.

Meanwhile, combine strawberries, 6 tablespoons of confectioners’ sugar, and lime zest and juice in a bowl. Set aside to macerate 2 hours, stirring occasionally.

In a large bowl, beat heavy cream, 3 tablespoons of confectioners’ sugar and vanilla seeds until stiff.

To assemble, spoon whipped cream into meringues. Spoon strawberries over the cream. Dust with remaining confectioners’ sugar and serve.

Nutritional Information: Calories Per Serving: 265, Calories from Fat: 69, Fat: 8 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 27 mg, Sodium: 45 mg, Potassium: 190 mg, Carbohydrates: 49 g, Fiber: 6 g, Sugar: 45 g, Protein: 3 g.

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