Pavlova

Pavlova

• 4 large egg whites at room temperature
• 1 cup of sugar
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of vanilla extract
• 3/4 cups of whipping cream
• Fresh fruit such as strawberries, blueberries, raspberries, bananas, kiwi, peaches, etc.

1. Preheat the oven to 275 degrees. Line a baking tray with either foil, parchment paper or a silpat.
2. Beat egg whites to soft peaks. Continue beating, adding sugar slowly, until egg whites are glossy stiff peaks.
3. Sprinkle cornstarch and vinegar on mixture and gently fold in.
4. Add vanilla and fold again.
5. Spread meringue in pan in a circular shape with the outside edges higher than the middle. You also make make individual circular meringues.
6. Bake for 1 hour and 15 minutes. Meringue should be crisp on outside.
7. Turn off oven and leave oven door slightly open until meringue is cool.
8. Whip cream, add a couple tablespoons of sugar if desired.
9. Spread cream on pavlova and top with fresh fruit.