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  Strawberry Pavlova



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4 cups sliced strawberries, marinated in 1 Tablespoon each sugar and marsala wine
4 egg whites
pinch salt
3/4 cup sugar
1 teaspoon arrowroot or cornstarch
1 teaspoon each vanilla and apple cider vinegar
1 cup cream, whipped to stiff peaks

Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
Beat egg whites with salt until soft peaks form. Mix sugar with arrowroot and at high speed,
beat one Tablespoon at a time into the egg whites until completely incorporated.
Stir in vanilla and vinegar and beat mixture until it forms glossy stiff peaks.
Spoon onto parchment, shaping into four equal circles. Bake one hour.
Turn off oven and leave meringues in oven to dry overnight or for several hours.
Serve meringues topped with a dollop of whipped cream and a cup of strawberries.

Copyright © 2014 Stefanie Samara Hamblen