Pies & Tarts



4 egg whites
2 tsp (10 mL) cornstarch
Pinch salt
1 tsp (5 mL) vinegar
1 cup (250 mL) fine white sugar
1 tsp (5 mL) vanilla
Whipped cream


Preheat oven to 250°F (120°C). Cover a baking sheet with foil. Beat egg whites until frothy. Add cornstarch, salt and vinegar; beat until whites form soft peaks. Add sugar gradually, beating until mixture holds stiff, glossy peaks. Blend in vanilla. Pile meringue onto foil-covered baking sheet in a circle about 6 inches (15 cm) in diameter and 2 inches (5 cm) high. Bake at 250 F (120 C) for 2 hours. Turn off heat and allow to cool in oven.

Serve topped with a vaierty of fruits including: peaches, raspberries, strawberries, pineapple or fruit in season, or spread with raspberry jam and top with whipped cream. Or, make a depression in the top of the Pavlova before baking. When baked, place whipped cream in the hollow and around the edges of the Pavlova; garnish with fruit.

Makes 4 to 6 servings.

Nutrients per serving:

Calories: 216.3
Carbohydrates: 35.7 g
Fat: 7.3 g
Protein: 2.7 g
Sodium: 200.4 mg