EASY PAVLOVA

 Tasty meringue nest filled with a delicious almond cream and fruit

3 egg whites

1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping

Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.

Line a cookie sheet with parchment paper; set aside.

Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form. Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread the meringue into a 9-inch circle on the prepared cookie sheet.

Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch. Meringue should be very lightly browned. Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.

Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form. Spoon the mixture into the meringue nest. Top with the fresh fruits and/or berries.

Note: I got this recipe several years ago from a TOH magazine.