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Recipe Name: Aussie: Kingfisher Pavlova Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 8

6 Egg whites
1 1/2 Cup(s) Granulated Sugar
2 Tablespoon(s) White vinegar
1 Teaspoon(s) Vanilla
1/4 Teaspoon(s) Cream Of Tartar
2 Tablespoon(s) Cornstarch
3 Cup(s) raspberries
1 Tablespoon(s) Icing sugar
2 Cup(s) Strawberries, quartered
2 Cup(s) Blueberries
In bowl, beat egg whites until soft peaks form. Gradually beat in
sugar, one-third at a time, until stiff and glossy. Beat in vinegar,
vanilla and cream of tartar. Using fine sieve, shake cornstarch over
top; fold in gently. On parchment paper-lined baking sheets, form
meringue into 8 ovals about 3-1/2 inches long. Bake in 275F 140C oven
for 50-60 minutes or until meringues are crispy outside but still soft
inside. Let cool. [Meringues can be stored, uncovered, at room
temperature for up to 8 hours.] Three-Berry Compote: Pure 1 cup of
the raspberries; pressing through sieve into sauce pan. Stir in icing
sugar; cook over low heat just until heated through. Stir in
strawberries, blueberries and remaining raspberries. Let cool.
[Compote can be refrigerated in airtight container for up to 1 day.]
To serve, place 1 meringue on each plate. Spoon compote next to
meringue. Serve with whipped cream and a macadamia nut or almond
praline, and fresh mint. Source: Canadian Living magazine, Feb 95
Presented in article by Elizabeth Baird: "Down Under Comes Over"
Recipe by Executive Chef Anthony Spegel, Kingfisher Bay Resort &
Village [-=PAM=-] From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 225
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 43.5mg
Potassium: 217.3mg
Carbohydrates: 53.5g
Fiber: 4.6g
Sugar: 45.2g
Protein: 3.8g

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