Pavlova

Adding an acid such as cream of tartar (a dry acid) or vinegar will help give the meringue structure. You can use either. If you are using cream of tartar, mix it in with the egg whites from the beginning. If you are using vinegar, add it with the vanilla extract later in the process.

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Yield: Makes 8-10 individual pavlovas

Ingredients

Meringue:

  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 cups granulated sugar
  • 3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
  • Pinch salt

Topping:

  • 2 pints fresh or frozen berries
  • 1/4 cup sugar
  • Whipped Cream for topping

Method

1 Prep baking sheet, preheat oven: Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.

Pour the vanilla extract and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.

2 Whip egg whites, cream of tartar (if using), salt, to soft peaks: In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip the egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

whip egg whites for pavlova whip egg whites to soft peaks

3 Increase speed, slowly add sugar-cornstarch mixture, then vanilla. Whip to stiff peaks: Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.

add sugar to pavlova meringue in mixer

A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.)

Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

whip pavlova meringue to stiff peaks whipped pavlova meringue

4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

spoon meringue onto baking sheet pavlova ready to go in the oven

5 Bake: Place baking sheet in the 275°F oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency.

Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

baked pavlova individual pavlova on baking sheet

6 Cool: Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

7 Serve topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

Sauce or Filling Directions

If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling aprt. Remove from heat and let cool.