Individual Pavlovas with Tropical Fruit

From How Can it Be Gluten Free cookbook

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 200 degrees. Line baking sheet with parchment paper.

Step 2

Using stand mixer fitted with whisk, whip egg whites, vanilla, and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 1 cup sugar and whip until glossy, stiff peaks form, about 1-2 minutes

Step 3

3. Using ½-cup measure, scoop six 1/2cup mounds of meringue onto prepared sheet, spacing them about 1 inch apart. Gently make small, bowl-shaped indentation in each meringue using back of spoon. Bake until meringues are smooth, dry, and firm, about 1½ hours. Turn oven off and leave meringues in oven until completely dry and hard, about 2 hours. (Meringue shells can be stored in airtight container at room temperature for up to 2 weeks.)

Step 4

4. Gently toss fruit with remaining 1 tablespoon sugar in bowl. Let sit at room temperature until sugar has dissolved and fruit is juicy, about 30 minutes.

Step 5

Using clean, dry mixer bowl and whisk attachment, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for up to 8 hours; rewhisk before serving.)

Step 6

To assemble, place meringue shells on individual plates and spoon about 1 cup whipped cream into each. Top with about ½ cup fruit (some fruit and juice will fall onto plate). Serve immediately.