Hello! My name is Kim and I'm the owner and baker of a little cookie shop called {Sweetsie's} Sweets & Treats and the writer of my blog The Queen of Over-Doing: Chronically Kim!
A little bit about me:
I am a wife and a mom of 3 beautiful daughters; ages 11, 19 & 22. I am also a soon to be 2x grandma of twin girls! I have a dog named Karma who is, by all rights, my 3rd daughter. I like to bake, cook, spend time with my family, be outdoors and love my church...and did I mention that Ilike love to bake?
I've been absent from my blog for a little while due to the holidays, family being sick, working outside the home and having a mild case of ADD but I hope to get back into the swing of things very soon! I hope you'll join me and follow along in my madness and baking/cooking adventures!
Today I'd like to share a recipe with you since Pamela has invited me to guest post on her lovely blog! This is a recipe I came across this summer and the family loves it! I hope yours will too!
This is sweet and satisfying. It's a spin off my grandma's meringue cookies with some modification to make them a bit sweeter and hold up to the filling.
I will warn you, unless you are going to go to the local market and pick up already made meringue cookies or Pavlovas, this will take about 1-1/2 hours to make the shells. So make ahead of time. But it is a very tasty desert to impress guests! Yum....and, again, the entire family enjoyed it!
What you'll need:
Wallah!
Thank you so much for joining me today at Pamela's Heavenly Treats! I hope you head on over to my blog and join me there for all that I have coming up with year! Happy 2013!
A little bit about me:
I am a wife and a mom of 3 beautiful daughters; ages 11, 19 & 22. I am also a soon to be 2x grandma of twin girls! I have a dog named Karma who is, by all rights, my 3rd daughter. I like to bake, cook, spend time with my family, be outdoors and love my church...and did I mention that I
I've been absent from my blog for a little while due to the holidays, family being sick, working outside the home and having a mild case of ADD but I hope to get back into the swing of things very soon! I hope you'll join me and follow along in my madness and baking/cooking adventures!
Today I'd like to share a recipe with you since Pamela has invited me to guest post on her lovely blog! This is a recipe I came across this summer and the family loves it! I hope yours will too!
This is sweet and satisfying. It's a spin off my grandma's meringue cookies with some modification to make them a bit sweeter and hold up to the filling.
I will warn you, unless you are going to go to the local market and pick up already made meringue cookies or Pavlovas, this will take about 1-1/2 hours to make the shells. So make ahead of time. But it is a very tasty desert to impress guests! Yum....and, again, the entire family enjoyed it!
PAVLOVAS
with Fresh Sliced Peaches and a Black Sweet Cherry Drizzle
- 1/2 cup Sugar + 1 tbsp sugar {for the whipped cream}
- 2 Egg Whites
- 1 tsp Cornstarch
- 1/2 tsp Pure Vanilla Extract + 1 tbsp Pure Vanilla Extract {for the whipped cream}
- 1/2 tsp White Vinegar
- 1/2 cup Whipping Cream
- 2 Peaches, cut into think slices or chunks {blanched and peeled}
- 1/4 cup Dark Sweet Cherry Preserves {I use }
- 1 tbsp Hot Water
What you'll do:
- First, put a medium bowl or your mixing bowl for your mixer in the freezer along with the beater(s). Keep in freezer until you make the whipped cream.
- Now you'll need to make the shells. This is the longest part of this desert recipe so make sure to allow yourself about 2 hours to prepare everything {especially if you need to blanch your peaches}
- Preheat the oven to 275. Line a baking sheet with parchment paper {don not spray with non-stick spray}.
- Using a food processor, pulse your sugar to make it fine {do not turn it into powder} and set aside.
- In a medium bowl, whip your egg whites on low until they just begin to foam {do not make peaks...just need them a little foamy}
- Add 1/2 of the sugar {1/4 cup} and whip until stiff peaks form. In a separate smaller bowl or measuring cup, mix the remaining sugar and cornstarch. Add the mixture sugar & cornstarch mixture, the vanilla and the vinegar and beat until well blended.
- Spoon the mixture into 4-6 piles {depending on the size you are planning on using} on your prepared baking sheet. Using the spoon make small divots on the tops of each pile.
- Bake in the pre-heated oven for 40 minutes. Turn off the oven leaving the pavlovas in the oven for another 20 minutes. Do not touch them!
- Remove them from the over and allow them to cool completely on the baking sheet.
Preparing the Whipped Cream:
- In a chilled bowl or in your chilled mixer bowl, combine the whipping cream, sugar and vanilla.
- Beat on medium speed until soft peaks form.
Preparing the Sweet Dark Black Cherry Glaze:
- Add your preserves to a small bowl. Add the hot water and stir with a fork until a thin glaze forms.
Assembling your Pavlovas:
- Place your cooled pavlovas in the center of a plate or shallow serving bowl.
- In the divot, add your whipped cream and peaches.
- Top with the sweet dark black cherry glaze and serve!
Thank you so much for joining me today at Pamela's Heavenly Treats! I hope you head on over to my blog and join me there for all that I have coming up with year! Happy 2013!
~I want to thank my wonderful friend Kim for sharing this awesome treat with us, I will put this recipe for Pavlovas in my recipe book, this looks so good! I want you to make your way over to Kim's wonderful Sweetsie's Shop, she is a wonderful baker and she bakes some delicious cookies I have taste tested them so I know, thanks again Kim for being my guest today, I so appreciate it~
