 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Something like the Australian Pavlova, this beautiful, gluten-free dessert comes from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
6 egg whites |
2 cups superfine sugar, sifted (caster sugar or bar sugar) |
2 teaspoons vinegar |
1 1/2 teaspoons vanilla extract |
1/8 teaspoon salt |
whipped cream or ice cream |
berries |
Directions:
1. Preheat oven to 275F, spray a 9 springform pan with cooking spray (Pam) and lay a sheet of parchment paper on a baking sheet.
2. Beat egg whites until they hold a peak; beat in 6 tablespoons sugar, adding about 2 tablespoons at a time.
3. Add vinegar and vanilla.
4. Fold in remaining sugar and salt.
5. Pour 2/3 of the mixture into prepared springform pan; drop remainder from a teaspoon onto parchment paper to form small kisses arranged in a ring the same size as the springform pan.
6. Bake for an hour; let stand until cold.
7. Remove from pan carefully and fill with whipped cream and berries or ice cream.
8. Place ring of kisses on top.
|
|