Pavlova
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 296
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 64
- Dietary Fiber
- 4
- Sugar
- 58
- Protein
- 4
- Cholesterol
- 21
- Sodium
- 77
- Total: 2 hr 5 min (includes drying time)
- Active: 20 min
Ingredients
1 cup granulated sugar
1 tablespoon cornstarch
3 large egg whites
Pinch of kosher salt
1 teaspoon white vinegar
1/3 cup store-bought lemon curd, for serving
2 cups mixed berries (raspberries, blueberries, halved blackberries, sliced strawberries), for serving
Directions
- Preheat the oven to 300 degrees F. With a marker, mark a 7-inch circle on a piece of parchment paper. Flip the parchment over and place on a baking sheet.
- In a small bowl, whisk together the sugar and cornstarch.
- In the bowl of a stand mixer, combine the egg whites with a pinch of salt and beat with the whisk attachment until soft peaks form. Add 3 tablespoons water and keep beating until you get soft peaks again.
- Increase the mixer speed to high. Add the sugar mixture 1 tablespoon at a time and continue to beat for 1 minute. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, about 5 minutes.
- Spread the meringue inside the marked circle on the parchment, making the edges slightly higher than the inside of the circle (it should look like a "crater"). Bake until the meringue is pale golden and has a crust, about 45 minutes; the inside should still be marshmallow-like. Turn off the oven, prop the door open and let the meringue dry for 1 hour.
- To serve, place the Pavlova on a serving dish. Spread the inside of the crater with a thin layer of lemon curd. Top with berries and serve.