Pavlova
Light as a feather with a crisp exterior and marshmallow-y center, these meringues can be topped with the traditional cream & berries or any other sweet topping that strikes your fancy. This recipe makes 1 large or 8 individual pavlovas.
Servings: servings
Ingredients
- 6 large egg whites (room temperature)
- ¼ teaspoon table salt
- 1 vanilla bean (seeds scraped out)
- 12 oz granulated sugar (1 ½ cups)
- 1 ½ teaspoons white vinegar
- 1 ½ teaspoons cornstarch
Instructions
- Preheat oven to 250 °F. Line a half sheet pan with parchment paper.
- In a large mixer bowl or in the bowl of a stand mixer, whisk 6 large egg whites on medium speed until soft peaks form. With the mixer running, add ¼ teaspoon table salt and the seeds from 1 vanilla bean. In a slow, steady stream add 12 oz granulated sugar to the egg whites. Increase the speed to medium-high and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.
- Stop the mixer and add 1 ½ teaspoons white vinegar and 1 ½ teaspoons cornstarch. Whip on medium to incorporate the ingredients.
- For one large pavlova spoon the meringue into one large mound in the center of the tray. To make individual servings spoon 8 equal size mounds and use two trays. Smooth the meringue pile with back of spoon to form a depression in middle. You can leave the shape of the meringue free-form or you can smooth it out to a more symmetrical shape.
- Bake the meringue until the exterior is dry and still very pale in color, about 1 hour. Use a small spatula to gently lift the edge of the meringue, it should separate easily from the parchment paper. Turn off the oven, prop the door open a crack, and leave the meringue in the oven for at least 1 hour.
- Cool completely before filling and serving. Wrap the sheet pan to store meringues for 4-5 days.
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 43g | Protein: 2g | Fat: 0.2g | Sodium: 111mg | Potassium: 38mg | Fiber: 0.004g | Sugar: 43g | Calcium: 2mg | Iron: 0.04mg