The weeks recipe is handy to keep in your back pocket for occasions when you find yourself with a lot of leftover egg whites. After making the custard for last week’s coconut cream pie, that’s exactly the situation I was in. Pavlova are sweet baked meringues but with crispy airy outer shell and a gooey marshmallowy center. They’re a perfect vehicle for seasonal fruits like fresh berries and other fruits.
Though you don’t need special equipment, you could mix them by hand. But unless you want your arm to fall off, I’d suggest at a minimum using a electric hand mixer but ideally a stand mixer.
4 eggs. whites
1 cup super fine sugar*
1 teaspoon vanilla extract
2 teaspoons corn starch
pinch of salt
1 teaspoon lemon juice or vinegar
Wipe the inside of the stand mixer. bowl with white vinegar to make sure there is not oil or grease in the bowl. Using the whisk attachment, whip the 4 egg whites on medium speed for about 5 minutes. Mix the salt and sugar and gradually add sugar 1 tablespoon at a time into the egg whites, whisking in between additions of sugar. Scrape down the sides of the Whisk until sugar is dissolved and stiff peaks form. Add in the cornstarch, vanilla, and lemon juice and whisk until incorporated. Line a baking sheet with parchment paper and use the back of.a large spoon or a piping bag to form meringue mixture into 2 7″ rounds or 6-8 4″ diameter rounds. Bake on the middle rack at 275F for 45 minutes to 1 hour. Turn off the over and let Pavlova’s cool in the oven while leaving the oven door slightly ajar. Serve with freshly whipped cream and fresh fruit