Pavlova

4.30 from 10 reviews

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.

Prep Time: 30

Bake Time: 1

Total Time: 1 30

8 servings

Ingredients
US Customary - Metric

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.