Place egg whites in a large mixing bolw; let stand at room temperature for 30 minutes. Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually ad 1 1/4 cups sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sprinkle cornstarch over egg white mixture; fold in. Fold in lemon juice and extract.
Coat a 14-inch pizza pan with nonstick cooking spray. Spoon megingue onto pan, forming a 12-inch heart; build up edges slightly. Bake at 250 degrees for 45-55 minutes or until crisp. Cool on pan on a wire rack.
In a mixing bolw, beat cream until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Spoon over meringue; arrange strawberries over top. Serve immediately.
Originally Submitted
7/16/2010
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