Ingredients
Meringue
- 4 egg whites
- Pinch of salt
- 1 ¼ cups superfine sugar
- 2 teaspoons corn starch
- ½ teaspoon vanilla extract
Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 cups sliced strawberries or mixed fruit
Instructions
- Preheat Oven: Preheat the oven to 350ºF (175ºC) to prepare for baking the pavlovas.
- Prepare Baking Trays: Line two baking trays with parchment paper to prevent the meringue from sticking.
- Beat Egg Whites: In a clean bowl, beat the 4 egg whites with a pinch of salt until the mixture forms satiny peaks, ensuring the whites are light and airy.
- Add Sugar Gradually: Continue beating while slowly adding the superfine sugar, beating until the meringue is stiff and shiny, which ensures a stable structure.
- Add Corn Starch and Vanilla: Sprinkle in the corn starch and vanilla extract, then gently fold them into the meringue to combine without deflating it.
- Form Meringue Circles: On the parchment paper, form meringue circles about 4 inches in diameter. Use a piping bag with a star tip or a Ziploc bag with the corner cut off to pipe the meringue neatly.
- Create Indentation: Using the back of a spoon, make a shallow indentation in the center of each meringue circle to hold the topping later.
- Bake: Place the trays in the oven and immediately reduce the heat to 300ºF (150ºC). Bake the pavlovas for 30 minutes, then turn off the oven and leave them inside for 1 ½ to 2 hours to dry out and achieve the perfect texture.
- Prepare Whipped Cream: Whip the heavy cream and powdered sugar until soft peaks form, creating a sweetened cream topping for the pavlovas.
- Assemble and Serve: Once cooled, top each pavlova with the whipped cream and fresh sliced strawberries or mixed fruit. Optionally, drizzle with fruit syrup for extra flavor before serving.
Notes
- Use superfine sugar to ensure it dissolves completely and the meringue is smooth and glossy.
- Piping the meringue helps create uniform pavlovas, but spooning also works if you don’t have a bag.
- Do not open the oven door during the baking and cooling process to prevent cracks.
- Allow meringues to cool completely in the oven to keep them crisp on the outside and soft inside.
- Serve pavlovas soon after assembling to maintain the texture of the meringue against the cream and fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes plus 1.5 to 2 hours resting time
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
- Diet: Vegetarian
