Pavlovas with Strawberries & Balsamic

Ingredient ULF # Portion
Locally Laid Eggs Large Eggs 215579 4 egg whites
Cargill Cane Sugar 340164 1 3/4 cup
Driscoll Strawberries 111252 3 cups
Santa Lucia Balsamic Vinegar 289224 2 tbsp
Land O'Lakes Whipped Cream 149733 1 cup
N/D Bix Produce Vanilla Bean 129548 1 bean
Capital City Fruit Fresh Basil 133025 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.