Berry-Yogurt Pavlovas with Chamomile-Lavender Syrup

1. 1

   Preheat the oven to 250 and position a rack in the lower third.

2. 2

   Line a baking sheet with parchment.

3. 3

   In a bowl, beat the egg whites with the cream of tartar at medium speed until frothy.

4. 4

   Beat in 3/4 cup of the sugar, 1 tablespoon at a time, until the meringue is thick and glossy; scoop into four 4 1/2-inch mounds onto the prepared sheet.

5. 5

   Using the back of a spoon, make a well in the center of each mound; bake for 1 hour, until crisp but still chewy inside.

6. 6

   Turn off the oven and prop the door open; let cool for 1 hour.

7. 7

   Meanwhile, in a saucepan, combine the remaining 1/2 cup of sugar and the water and bring to a boil; remove from the heat.

8. 8

   Add the chamomile tea bag and lavender and let stand for 10 minutes.

9. 9

   Strain the syrup into a bowl.

10. 10

    Let stand until the syrup is cool.

11. 11

    In a bowl, gently toss all of the berries with 1/4 cup of the syrup.

12. 12

    Top the meringues with the yogurt and berries.

13. 13

    Drizzle with the remaining syrup and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.