Pecan Pavlovas With Strawberries
 
An attractive and delicious dessert.
Ingredients
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • 1 cup sugar, divided
  • ½ cup chopped pecans
  • 1½ cups chopped strawberries
  • Garnish: fresh mint
Instructions
  1. Preheat oven to 275°. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, combine egg whites, cream of tartar, and vanilla. Beat with an electric mixer at high speed until frothy. Gradually add ¾ cup sugar while beating. Continue beating until mixture is glossy and stiff peaks form. Gently fold in pecans.
  3. Drop meringue by spoonfuls into 6 mounds on prepared baking sheet. Use the back of a metal spoon to shape meringues, forming a well in the center, and building up the sides.
  4. Bake until meringues are lightly browned, about 1 hour. Turn oven off. Leave meringues in oven until completely cooled, about 2 hours. Remove from baking sheet, and place on serving plates.
  5. In a small bowl, combine strawberries and remaining ¼ cup sugar, stirring to combine. Fill each meringue with about ¼ cup berries. Garnish with fresh mint, and serve immediately.
Notes
*Meringues can be made ahead and frozen up to 6 weeks.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pecan-pavlovas-strawberries/