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Individual Pavolvas Individual Pavolvas


3 Room-temperature egg whites 3 Salt


3 Cream of Tartar 3 Cornstarch


3 Granulated sugar 3 Vanilla extract, divided


3 Fresh fruit (kiwi, bananas, berries, etc.) 3 Heavy cream 3 Powdered sugar


Place a rack in the middle of the oven and preheat it to 250 degrees. Line a baking sheet with parchment or a silicone baking liner. In a medium bowl, using an electric mixer with whisk attachment, beat together the egg whites, salt and cream of tartar. Start the mixer on low speed and gradually increase to medium, beating until soft peaks form, 2 to 3 minutes. Add the cornstarch and the sugar, one tablespoon at a time. Increase the mixer speed to medium-high and beat until stiff peaks form, 4 to 5 minutes. Mix in half of the vanilla. Spoon or pipe the mixture onto the baking sheet, in 1 or 2, 4-inch circles (depending


1 Serving 1 white pinch


2 Servings 2 whites pinch


1/8 teaspoon ¼ teaspoon ¼ teaspoon ½ teaspoon 3 tablespoons 6 tablespoons ½ teaspoon 1 teaspoon ½ cup


1/8 cup


1 cup ¼ cup


3/4 teaspoon 1½ teaspoons


on the number of servings you’re making). Make an indentation in the middle of the meringue to hold the topping. Bake for approximately 75 minutes, until the meringue is crisp on the outside, but still white in color. Carefully remove the meringue from the baking sheet and allow it to cool on a wire rack. While it’s cooling, cut the fruit into bite-sized pieces. In a chilled, medium bowl, whip the heavy cream until stiff peaks almost form. Add the powdered sugar and the remaining vanilla and beat until stiff peaks form. Spoon the heavy cream onto the cooled meringue and top with fruit.


If viewing our digital edition, click here to view delicious recipes for side dishes. Access our digital edition at www.ok-living.coop or find our FREE app at the Apple Newsstand, Google Play or Amazon.


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