Pecan Pavlovas with Strawberries

“I remember, years ago, Mama and I motoring to Ponchatoula (a two-hour drive) to pick up a flat of the bright red, luscious strawberries. Mama wanted to make a tart, and I voted to bake Pecan Pavlovas in which to pat the berries. I sometimes crossed my fingers that we would have enough to make a couple of pints of my favorite—strawberry jam.”—Marcelle Bienvenu

Pecan Pavlovas With Strawberries
An attractive and delicious dessert.
  • 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
  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.
*Meringues can be made ahead and frozen up to 6 weeks.



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