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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Australian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 290
% Daily Value**
Total Fat 6g
8%
Saturated Fat 2g
2%
Unsaturated Fat 1g
Cholesterol 200mg
67%
Sodium 71mg
3%
Total Carbohydrate 55g
18%
Dietary Fiber 5g
19%
Sugars 47g
Protein 7g
Vitamin A  5%Vitamin C  69%
Calcium  5%Iron  8%
Potassium  7%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Aussie Kingfisher Pavlova

Recipe Tags: Cake Recipes

Date Added: June 18, 2009

Ingredients:

6 Eggs whites
1 Teaspoon Vanilla
1 1/2 Cups Sugar
3 Cups Raspberries
1/4 Teaspoon Cream Of Tartar
1 Tablespoon Icing Sugar
2 Tablespoons White Vinegar
2 Tablespoons Cornstarch dissolved in one tablespoon cold water
2 Cups Blueberries
2 Cups Strawberries quartered
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Directions:

1. In bowl, beat egg whites until soft peaks form.

2. Gradually beat in sugar, one-third at a time, until stiff and glossy.

3. Beat in vinegar, vanilla and cream of tartar.

4. Using fine sieve, shake cornstarch over top; fold in gently.

5. On parchment paper-lined baking sheets, form meringue into 8 ovals about 3-1/2 inches long.

6. Bake in 275F 140C oven for 50-60 minutes or until meringues are crispy outside but still soft inside.

7. Let cool. [Meringues can be stored, uncovered, at room temperature for up to 8 hours.

8. ] Three-Berry Compote: Puree 1 cup of the raspberries; pressing through sieve into sauce pan.

9. Stir in icing sugar; cook over low heat just until heated through.

10. Stir in strawberries, blueberries and remaining raspberries.

11. Let cool. [Compote can be refrigerated in airtight container for up to 1 day.

12. ] To serve, place 1 meringue on each plate.

13. Spoon compote next to meringue. Serve with whipped cream and a macadamia nut or almond praline, and fresh mint.

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Dietary Notes:
This recipe is very low-sodium with 71.25mg per serving

This recipe is high in Vitamin C with 69% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Strawberry, Blueberries, Corn, Raspberry, Sulfites, Natural Sweeteners, Vinegar allergies.
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