Oh Pavlova. I enjoyed making you and eating you.
I heart Pavlova, what a great spring time recipe. Just in time for strawberry season! I made some mini ones and big ones. Both equally delicious.
Ingredients
For the shell:
- 5 egg whites
- 1 1/4 cups castor sugar
- 1 tsp. white vinegar
- 2 tsp. corn starch
- 1 Vanilla bean or 1 tsp. vanilla extract
- pinch of salt
- 1 cup whipping cream
- 1/4 cup castor sugar
- Fresh fruit – Typically kiwi, strawberries and currents are used.
Step 1: Beat the egg whites in a clean dry (non plastic) bowl with an electric mixer on medium speed until it starts to form soft peaks. Slowly add the sugar 1 tbsp at a time while continuing to blend. Once all the sugar has been blended, the mixture should be able to form stiff peaks
Step 2: With a plastic spatula fold in the white vinegar, corn starch, vanilla extract and a pinch of salt.
Step 3: Heat your oven to 110 °C (230°F. Line a baking tray with parchment paper. Scoop the mixture on to your baking tray and form a round mound with the edges slightly higher than the middle.
Step 4: Bake in the oven for 60-75 minutes until the edges are crisp and slightly browned. Turn off the oven and leave the shell inside. Prop open the oven door and let sit for 30 minutes more.
Step 5: Mix the whipping cream and the sugar with an electric mixer until fluffy. Scoop the whipped cream onto the shell.
Step 6: Arrange the fresh fruit on top and serve immediately.
ENJOY!
TIPS:
Don’t overmix the egg whites or they will become soupy
The meringues can be made up to two days ahead and stored in air tight containers
foodsqueeze 
Leave a comment