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Author Notes: Part of this recipe can be made the day before and assembly is pretty quick. It has a light pumpkin flavor and this dessert should be a nice finish after a heavy meal. —Krystal Ford
- 4 egg whites
- 1 cup superfine sugar
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- Preheat oven to 250F
- In a mixing bowl whisk the 4 egg whites, if using an electric mixer use medium speed, until they form soft peaks.
- Add sugar, a tablespoon at a time, while continuously whisking until egg mixture forms stiff peaks (should be white and glossy)
- Sprinkle vinegar and cornstarch over mixture and gently fold in.
- Cover a sheet pan with parchment paper and using a rubber spatula gently scrap the meringue onto the parchment paper and form a large circle (11 inch diameter) with the edges slightly higher than the center. Bake for 1 hr and 15 minutes or until it changes to a pale cream color and is dry to touch.
- Turn off the oven and allow the meringue to cool inside the oven. It will harden as it cools. The cooled meringue can be stored in an airtight container for a couple of days.
Pumpkin whip cream
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 cup puree pumpkin
- 4 tablespoons maple syrup
- 1/2 teaspoon Cinnamon
- 1/2 tablespoon powdered sugar
- In a mixing bowl whip heavy cream with electric mixer until soft peaks form.
- Add a tablespoon of sugar to whip cream and whip a few seconds longer.
- In another bowl, combine pumpkin puree, maple syrup and 1/4 tsp of cinnamon.
- Carefully fold pumpkin mixture into the whip cream until combined.
- Mound pumpkin whip cream on top of pavlova.
- Place 1/2 tsp of cinnamon and 1/2 tablespoon of powder sugar in a fine mesh sieve and lightly tap the side to dust the cream with the sugar and cinnamon.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert