I’ve been wanting to make Pavlova for weeks and finally decided to take the plunge. I’m going out of town for 3 weeks starting tomorrow, so I wanted to squeeze it in before leave. Plus, Ryan had never eaten Pavlova - which should be a must try on everyone’s list! Pavlova is a super light and sweet dessert that is perfect to have in the summer. There are so many different toppings you can add on top -various fruits or melted chocolate. I decided to leave the whip cream off this time but next time I will definitely add it.
Adapted from Martha Stewart
Pavlova with Fresh Strawberries
Ingredients
- 6 egg whites - room temperature
- Pinch of cream of tartar - if you don't have it, use the same amount of lemon juice
- 1 1/2 cups sugar
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 teaspoon white wine vinegar
- 20 strawberries hulled and chopped (for topping)
- Whipped Cream (Optional)
Directions
- Preheat oven to 250 degrees.
- Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in sugar, then cornstarch and salt, beating until stiff, glossy peaks form.
- Fold in vinegar and vanilla.
- Place a piece of parchment or foil on a cookie sheet. Add meringue on top and making a circle - smooth sides.
- Bake 1 1/2 hours. Turn off, and let meringue cool in oven 2 hours.
- Once done, take a spoon and crack the top of the meringue. Add whip cream on top (if desired) and fresh strawberries.
