Pavlova Crisp Soft Meringue (Print Version)
# Ingredients:
01 -
4 large egg whites
02 -
200g granulated sugar
03 -
½ tablespoon sifted cornstarch
04 -
1 teaspoon white wine vinegar or lemon juice
05 -
Pinch of salt
06 -
1 teaspoon pure vanilla extract
→ Whipped cream
07 -
240ml heavy cream
08 -
2 tablespoons granulated or powdered sugar
09 -
½ teaspoon pure vanilla extract
→ Topping
10 -
Fresh fruit of your choice (berries, passion fruit, kiwi, pineapple, etc.)
# Instructions:
01 -
Preheat oven to 325°F/160°C. Line a baking sheet with parchment paper and draw an 8-inch or 9-inch circle as a guide. Flip the paper so the marked side is facing down.
02 -
In a mixer bowl fitted with a whisk attachment, whisk egg whites on high speed until foamy and soft peaks form (30-40 seconds). Reduce speed to medium and add sugar one tablespoon at a time while mixing. Once all the sugar is added, increase the speed to high and whisk until stiff peaks form, the meringue is glossy, and sugar is dissolved. Add cornstarch, vinegar, salt, and vanilla, then fold or whisk on low speed until just combined.
03 -
Spread meringue onto the parchment paper, shaping it into the circle you drew earlier. Create a border with edges slightly higher than the center.
04 -
Place meringue in the oven and reduce temperature to 230°F/110°C. Bake for 75-90 minutes until it is creamy in color and the outside appears dry. Turn off the oven and let the meringue cool completely inside without removing it. Expect slight cracking during cooling.
05 -
In a mixer bowl fitted with a whisk attachment, whisk heavy cream with sugar and vanilla until soft peaks form. Be careful not to overmix.
06 -
Spread whipped cream over the cooled meringue and top with fresh sliced fruit of your choice.
# Notes:
01 -
The meringue can be stored for a few days in an airtight container at room temperature. Once whipped cream is added, keep it in the fridge for up to one day.