My niece who is gluten-sensitive was coming over for dinner, and I wanted to make a dessert that she could enjoy, so I searched the internet for "easy gluten-free dessert recipes" and recipes for Pavlova popped up first. I selected a recipe by Rosina from the Allrecipes.com website that had an average rating of 5 stars based on 496 ratings. It looked fairly easy and I had most of the ingredients on-hand. I just needed to buy a box of powdered sugar, frozen strawberries (our local grocery store was out of fresh), and fresh kiwis.
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RECIPE:
4 large egg whites
1 ¼ cups white sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 pint heavy cream
6 kiwi, peeled and sliced
Line baking sheet with parchment paper. Use a round baking pie pan to draw a 9" circle on the paper.
Beat egg whites in a large glass, metal, or ceramic bowl until stiff but not dry. Gradually add the sugar, 1 tablespoon at a time.
Keep mixing until the mixture is white, glossy and thick.
Gently fold in the cornstarch, vanilla, and lemon juice.
Spoon (we poured!) the mixture onto the parchment paper, towards the center. Use a spoon to spread mixture out towards the edge of the circle, building an edge. There should be a slight depression in the center.
Use a spoon to spread mixture out towards the edge of the circle, building an edge. There should be a slight depression in the center.
Bake for 1 hour at 300 degrees.
The meringue should be dry on the outside.
Beat heavy cream in a mixing bowl until thickened. I added 1/4 cups of powdered sugar and 1 teaspoon of vanilla to the cream to sweeten it up (that was the recipe for whipped cream on the box of heavy cream).
The recipe instructs us to fill the center of the meringue with whipped cream but the boys applied the whipped cream all over the top!
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