Pecan Pavlovas with Strawberries

pecan pavlovas

“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
Serves 6
An attractive and delicious dessert.
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  1. 3 large egg whites, at room temperature
  2. 1⁄4 teaspoon cream of tartar
  3. 1⁄2 teaspoon vanilla extract
  4. 1 cup sugar, divided
  5. 1⁄2 cup chopped pecans
  6. 11⁄2 cups chopped strawberries
  7. 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 3⁄4 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 1⁄4 cup sugar, stirring to combine. Fill each meringue with about 1⁄4 cup berries. Garnish with fresh mint, and serve immediately.
  1. *Meringues can be made ahead and frozen up to 6 weeks.
Louisiana Cookin



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