Pavlova
A sweet puffy cloud, crunchy on the outside and soft on the inside.
Pavlova
A sweet puffy cloud, crunchy on the outside and soft on the inside.
Ingredients
MERINGUE
- 1 1/2 tsp vanilla
- 1/2 tsp cream of tartar
- 1 1/2 Tbsp cornstarch
- 1 1/2 cups sugar
- 3/4 cup about 6 egg whites, room temperature
- Pinch salt
TOPPING:
- 1 1/2 cups whipped cream
- 1/4 cup sugar
- 2 pints fresh berries
Instructions
- Preheat oven to 275°F.
- Beat egg whites, cream of tartar and salt until soft peaks form. Continue beating while gradually adding sugar and cornstarch.
- Once meringue is glossy, and stiff peaks form fold in vanilla.
- On a parchment lined baking sheet, spread the meringue into 8-10" round mounds. Build up sides, leaving a slight depression in the center for the filling (like a pizza).
- Place baking sheet in the oven, and immediately reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringue is crisp to the touch on the outside, and white (not tan-colored or cracked).
- The interiors should have a marshmallow-like consistency.
- If they appear to be taking on color or cracking, reduce temperature 25°F, and rotate pan .
- Gently lift from the baking sheet and cool on a wire rack.
- Once cool, keep in an air tight container until ready to fill and serve.
- To serve, whip cream with sugar and spread over meringue. Top with fresh fruit.
Notes
Additional Topping Suggestions: lemon curd, raspberry or blueberry sauce, drizzle chocolate.
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