Pavlova’s, what can I say about them? They are light, fluffy and extremely delicious. I always remember eating them at my nana’s house for dessert. One of the key things to making a pavlova is making sure your egg whites are in deed at room temperature. And don’t worry if your pavlova cracks when you open the oven (because it will crack) just cover it up with some extra whipped cream 🙂
- 4 large egg whites, room temperature
- 1 cup sugar
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- 1/2 teaspoon pure vanilla
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- Fresh fruit such as strawberries, blackberries, raspberries, kiwi fruit, blueberries etc.
Preheat oven to 275 degrees.
Line a baking tray with parchment paper and draw a 8 inch circle on the paper. Set aside.
In a clean bowl, beat the egg whites with an electric mixer on medium speed. Beat until the whites form soft peaks. Gently sprinkle the sugar into the egg whites while continuing to beat the eggs. Beat until egg whites are glossy white and make stiff peaks. Sprinkle cornstarch and vinegar on the meringue and fold with a plastic spatula. Add the vanilla and gently fold in again.
Gently spread meringue in the circle on the paper to make a circular base. Make the edges slightly higher then the center.
Bake the meringue for about 1 hour or until it becomes a pinkish egg shell colour.
Turn the oven off and leave the door ajar and allow the meringue to cool completely. As it cools it will crack.
Whip the cream with the powered sugar until it forms peaks. Take meringue out of oven and gently spread cream over the meringue. Top with fruit.
Adapted from about.com.