Pavlova
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
34
Sweetness
42
Sourness
38
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
1 pinch
Kosher Salt170 g
Granulated Sugar1 tsp
Vanilla Extract1 tsp
White Vinegar1 tsp
Cornstarch1 cup
Whipped CreamDirections:
1
Heat the oven to 250 degrees F
2
Line a half sheet pan with parchment paper
3
Use a 9-inch round plate and trace a circle in the middle of the parchment
4
Turn over the parchment
5
Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes
6
Reduce the speed to medium and slowly add the sugar over 2 minutes
7
Stop and scrape down the sides of the bowl
8
Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes
9
Decrease the speed to low and add the vanilla, vinegar, and cornstarch
10
Mix just to combine
11
Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center
12
Place the meringue into the oven and bake for 45 minutes
13
Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside
14
Open the oven door and cool completely before removing from the oven, approximately 30 minutes
15
Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue
16
Serve immediately