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"Have you ever had a pavlova, a giant meringue piled high with whipped cream and fruit? It always sounded a little weird to me, a little discordant and white. However, I was wrong. I was soooo wrong! The meringue is crisp on the outside, chewy inside and tooth-achingly sweet. The sweetness is tempered by the fluffy, rich, slightly bland whipped cream, and the fruit adds freshness and tartness. Oooh, I swooned with my first bite. &amp;amp;lt;&amp;amp;gt;  This recipe, adapted from WD&amp;#039;s cookbook Guilt-Free Sweet Treats, is something that needs to be devoured immediately, but get a collection of people together and someone else to man the grill and this could be an awesome backyard-barbecue dessert.  The meringue needs 5 hours in the oven, but I think it could probably be made ahead and stored airtight at room temperature for several days. Preheat the oven to 300 degrees. You need 4 egg whites; separate the eggs when they&amp;#039;re cold, then let them warm a little bit at room temperature (it is easier to get them to whip up if they&amp;#039;re not ice-cold, but eggs are easier to separate when they&amp;#039;re cold). Beat the egg whites on medium until soft peaks form when the beaters are lifted, then beat in 1 cup sugar, a little bit at a time, and then beat for a while (about 7 minutes) until stiff, glossy peaks form.  &amp;amp;lt;&amp;amp;gt;  I maybe gave up a little too early, but it still worked. Form into a 6-inch circle on a parchment-lined baking sheet, then make an indentation in the middle. &amp;amp;lt;&amp;amp;gt;  Put it in the preheated oven, then turn the oven down to 250 degrees. Bake for 1 hour, then turn the oven off but leave the meringue in for at least 4 hours to dry out.  &amp;amp;lt;&amp;amp;gt;  Mine came out of the oven like this, perhaps because I had messed with it a bit in the oven. It doesn&amp;#039;t matter, though, because you want this crater. In fact, if yours doesn&amp;#039;t look like this, use a knife to create the crater. Whip up 2 cups whipping cream with a bit of sugar (it helps if the bowl, cream and beaters are cold), then pile into the center. Top with blueberries and strawberries or raspberries for a red, white and blue dessert. Serve immediately.  Check out WD&amp;#039;s ultimate guide to the Fourth. The pavlova recipe can also be found here. \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48373/friday-bake-off-patriotic-pavlova-2515/>