Pavlovas with Mixed Berries

1. 1

   Preheat the oven to 200F.

2. 2

   Line a baking sheet with parchment paper; set aside.

3. 3

   In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites, granulated sugar, and salt.

4. 4

   Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes.

5. 5

   Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2 to 4 minutes.

6. 6

   Beat in the vanilla.

7. 7

   Using a large spoon, scoop six fluffy mounds of meringue, each about 3 1/2 inches in diameter, onto the prepared baking sheet.

8. 8

   Using the back of the spoon, form a well in the center of each mound, being careful not to make meringue too thin in the center.

9. 9

   Dust mounds lightly with confectioners sugar.

10. 10

    Bake until just dry to the touch but still white in color, about 1 1/2 hours.

11. 11

    Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment.

12. 12

    Meringues can be kept in an airtight container at room temperature for up to 1 day.

13. 13

    When ready to serve, combine creme fraiche with 4 1/2 tablespoons confectioners sugar in a medium bowl.

14. 14

    Whisk until soft peaks form.

15. 15

    Divide creme-fraiche mixture among meringues, dolloping it in the wells.

16. 16

    Garnish with fruit.

17. 17

    Spoonfuls of the thick meringue are dropped onto a parchment-lined baking sheet; the same spoon is used to create a well in the center of each mound.

18. 18

    A light dusting of confectioners sugar will help them dry during baking.

* Per serving · 4 servings · Values may vary.