| 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.
