I saw this recipe on Allrecipe.com a few weeks ago, and I had never had Pavlova before, so I figured: why not? I altered it a little bit based on what I had in my house, and it turned out soooo tasty! And incrediblypretty! The perfect dessert on a hot, spring or summer day. It's light,sweet, and very refreshing. What made this pavlova super amazing was the fact that the strawberries I used were freshly picked that same day. A local strawberry patch is now open where I live, and my family picks strawberries every year. Mmm...who doesn't love freshly picked, sweet strawberries with whipped cream? This pavlova is simply a light, sweet, base for that. Crunchy on the outside, and soft and fluffy on the inside. The almond extract gives it a delicious flavor that pairs really well with the strawberries and whipped cream. After a few days, the outside of this pavlova will get too soft, so eat it quickly! I promise ---> it won't be difficult.
Yield: about 12 servings
4 egg whites
1 1/4 cups sugar, divided
2 pinches of flour, divided
1 teaspoon lemon juice
1/2 teaspoon almond extract
desired amount of Cool Whip, thawed
1 quart fresh strawberries, sliced
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites on medium speed until foamy. Add 1 pinch of flour; beat until soft peaks form. Gradually add 1-1/4 cups sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sprinkle pinch of flour over egg white mixture; fold in. Fold in lemon juice and extract.
Coat a 14-in. pizza pan with nonstick cooking spray. Spoon meringue onto pan, forming any shape you want. Build up edges slightly. Bake at 250 degrees F for 45-55 minutes or until crisp. Cool on pan over a wire rack.
When cool, spread with Cool Whip. Arrange strawberries over top. Serve immediately.