|Locally Laid Egge Company Large Eggs||215579||4 egg whites|
|United Sugar Granulated Sugar||340158||1 3/4 cup|
|Driscoll Strawberries||111252||3 cups|
|Santa Lucia Balsamic Vinegar||289224||2 tbsp|
|Kemp's Whipped Cream||149736||1 cup|
|Vanilla Bean||129547||1 bean|
|Bay Produce Fresh Basil||133030||a few sprigs|
For the meringue: preheat the oven to 250 degrees F. Whip the egg whites in a large bowl until frothy. Gradually and very slowly, add in 1 cup granulated sugar while whipping. Continue to whip until stiff peaks form. Place 6 dollops of meringue, about 4 inches in diameter, on parchment-lined baking sheets. Use the back of the spoon to shape the meringues, creating a slight well in the centers. Bake for one hour, turn off the oven, and prop the oven door open until completely cooled.
For the strawberry balsamic topping: place 1 1/2 cups of strawberries (hulled & quartered) in a wide shallow pan, along with the sugar and balsamic vinegar. Bring to a boil and then reduce the heat down to a simmer. Simmer for 10 minutes or until thick and syrupy. Cool, and fold in the remaining berries.
To assemble the pavlovas: top each meringue with whipped cream and berries; garnish with fresh basil.