Pavlova

Total Time:
4 hr 32 min
Prep:
17 min
Inactive:
3 hr 30 min
Cook:
45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 ounces pasteurized egg whites, room temperature
  • Pinch kosher salt
  • 6 ounces granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1 cup whipped cream
  • 4 whole passion fruit, cut in half and fruit pulp scooped out
Directions
  • Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.

  • 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. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.

  • Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.

  • Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.

  • Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue. Serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    PAVLOVA_0028.tif

    Not what you're looking for? Try:

    Chocolate Pavlova with Strawberries and Cream

    Recipe courtesy of Food Network Kitchen