Pecan Pavlovas
By: Anonymous
Published: Saturday, February 13, 2010 - 2:08am

Ingredients




4 lrgs Egg whites
1 pch Salt
teaspoon Cream of tartar
1 cup Granulated sugar
1 teaspoon Cornstarch
1 teaspoon Vinegar
1 teaspoon Vanilla extract
cup Toasted pecans, chopped
cup French vanilla lowfat yogurt, whipped smooth
3 Nino (or finger) bananas, peeled, (up to 4) sliced 1/4 inch thick

Preparation

1 Meringue: Position a rack in the center of the oven and preheat to 400 degrees F. Line a large cookie sheet with parchment paper; set aside. In a 4 1/2 quart bowl of a heavy-duty electric mixer, using a wire whip attachment, whip the egg whites, salt and cream of tartar until soft peaks form. Spread the meringue mixture into a 9 inch circle, mounding the sides a little higher than the middle. Place the cookie sheet into the oven and immediately turn the oven temperature down to 250 degrees F. Bake the meringue for 1 hour or until dry and crunchy on the outside. (Some  2 Assemble the Pavlova: Carefully peel the meringue off the parchment and transfer to a serving plate. Create a 1 inch ring by spooning yogurt along the entire inside edge of the meringue shell. Top the yogurt ring with sliced bananas. Spoon yogurt into a 3 inch diameter mound in the center of the shell. Top with bananas. Garnish center with strawberry salsa. (Recipe to follow.)s 3 Yield: 6 servings (Courtesy of Wayne Harley Brachman, Mesa Grill, New York 


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