Pavlovas with Kir Royale Sorbet and Kiwis

1. 1

   Preheat oven to 250F.

2. 2

   and line a baking sheet with parchment or foil.

3. 3

   In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks.

4. 4

   Add sugar gradually, beating, and beat meringue to stiff peaks.

5. 5

   Beat in vinegar, cornstarch, and vanilla.

6. 6

   Onto prepared baking sheet spread meringue with the back of a spoon into 3 1/2- to 4-inch rounds, making them slightly higher around the edges to form shells.

7. 7

   Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft in middle.

8. 8

   Peel parchment carefully form meringues and cool meringues on a rack.

9. 9

   Meringues keep in an airtight container 1 day.

10. 10

    Serve meringues topped with sorbet, whipped cream, and kiwis.

11. 11

    In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved.

12. 12

    Remove pan from heat.

13. 13

    in a blender or food processor puree raspberries with Champagne, creme de cassis, and sugar syrup until smooth.

14. 14

    Force puree through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.

15. 15

    Chill mixture until cold and freeze in an ice-cream maker.

* Per serving · 4 servings · Values may vary.

No additional tips available.