Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Strawberry Pavlova
2020-06-09
https://www.metro.ca/userfiles/image/recipes/pavlova-fraises-11273.jpg
PT30M
PT1H15M
PT3H45M
Preheat oven to 225°F.Line a large baking sheet with parchment paper.Place egg whites, lemon juice, cornstarch, and salt in the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, whisk egg whites on medium-high speed until stiff peaks form.With the mixer still running on high speed, add sugar, 1 tbsp at a time. Whisk until the egg whites hold stiff peaks after each addition. Continue whisking after all the sugar has been added and until meringue holds stiff peaks, are thick, glossy. Whisk in vanilla extract.Mound meringue onto prepared baking sheet. Place a small dab of meringue underneath each corner of parchment paper on the baking sheet to help the paper stick in place. Spread meringue into an 8-inch circle, about the size of a large plate. Indent the centre slightly, leaving a 1-inch border around the edges.Place meringue on the middle rack of preheated oven, for 1 hour and 15 minutes. Turn oven off. Let meringue cool completely in oven (at least 2 hours) or preferably, overnight.Combine strawberries with 2 tbsp sugar and let sit for 25-30 minutes, until sugar is dissolved, and you start to see strawberry juices pooling in the bottom of the bowl.When ready to serve, whip cream with 1 tbsp sugar. Dollop cream on top of pavlova.Top with strawberries and any strawberry juices. Serve immediately.Source: Metro
8
Metro
2
16
5
1
meringue
4 large eggs whites
1 teaspoon (5 ml) lemon juice
1 teaspoon (5 ml) cornstarch
1/4 teaspoon (1,25 ml) salt
1 cup (250 ml) granulated sugar
1 teaspoon (5 ml) vanilla extract
topping
2 pkg (340 g) strawberries topped ans quartered
3 tablespoon (45 ml) granulated sugar divided
1 1/2 cup (375 ml) whipping cream (35 %)
Strawberry Pavlova
8
Desserts
0:30
Preparation
1:15
COOKING
3:45
TOTAL TIME
Ingredients
-
meringue
-
4
large eggs whites
-
1 teaspoon
(5 ml)lemon juice
-
1 teaspoon
(5 ml)cornstarch
-
1/4 teaspoon
(1,25 ml)salt
-
1 cup
(250 ml)granulated sugar
-
1 teaspoon
(5 ml)vanilla extract
-
topping
-
2 pkg
(340 g)strawberries topped ans quartered
-
3 tablespoon
(45 ml)granulated sugar divided
-
1 1/2 cup
(375 ml)whipping cream (35 %)
Preparation
Preheat oven to 225°F.
Line a large baking sheet with parchment paper.
Place egg whites, lemon juice, cornstarch, and salt in the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, whisk egg whites on medium-high speed until stiff peaks form.
With the mixer still running on high speed, add sugar, 1 tbsp at a time. Whisk until the egg whites hold stiff peaks after each addition. Continue whisking after all the sugar has been added and until meringue holds stiff peaks, are thick, glossy. Whisk in vanilla extract.
Mound meringue onto prepared baking sheet. Place a small dab of meringue underneath each corner of parchment paper on the baking sheet to help the paper stick in place. Spread meringue into an 8-inch circle, about the size of a large plate. Indent the centre slightly, leaving a 1-inch border around the edges.
Place meringue on the middle rack of preheated oven, for 1 hour and 15 minutes. Turn oven off. Let meringue cool completely in oven (at least 2 hours) or preferably, overnight.
Combine strawberries with 2 tbsp sugar and let sit for 25-30 minutes, until sugar is dissolved, and you start to see strawberry juices pooling in the bottom of the bowl.
When ready to serve, whip cream with 1 tbsp sugar. Dollop cream on top of pavlova.
Top with strawberries and any strawberry juices. Serve immediately.
Source: Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
