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Pavlova is basically a giant meringue that gets topped with whipped cream and berries. And just like our meringue recipe, it's surprisingly simple to make. You just need some patience. The key to perfection is drying it out, which requires you leaving it in a (turned off) oven overnight after it bakes.
Why use superfine sugar? It makes for a smoother and glossier meringue base. You can swap in granulated sugar, but it may turn out a little grainy.
What should you do with the extra egg yolks? We've got 10 amazing extra egg-yolk recipes, including our best-ever eggs Benedict.
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- Yields:
- 8 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 3 hrs 15 mins
Ingredients
- 4
large eggs whites, room temperature
Kosher salt
- 1 c.
superfine sugar
- 1 tsp.
cornstarch
- 2 tsp.
white wine vinegar
- 1 tsp.
pure vanilla extract
- 2 c.
whipped cream
- 2 c.
mixed berries, such as raspberries, blueberries, strawberries, and blackberries
Directions
- Step 1Preheat oven to 300° F and line a baking sheet with parchment paper.
- Step 2In a large bowl using a hand mixer, beat egg whites with a large pinch of salt until foamy. While beating, slowly add in sugar and beat until meringue is thick and glossy, about 7 minutes. Beat in cornstarch, vinegar, and vanilla.
- Step 3Pile meringue in the center of prepared baking sheet and use a spatula or spoon to spread into an 8" circle. Make a small well in the center.
- Step 4Place meringue in the oven and immediately reduce temperature to 250°. Bake until set but still white, about 1 hour and 15 minutes.
- Step 5Turn off oven and let pavlova cool completely in oven, at least 2 hours and up to overnight.
- Step 6Transfer cooled pavlova to a serving dish and top with whipped cream and berries.
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