Here is what you'll need: 4 egg whites, sugar, confectioner's sugar, vanilla, cornstarch, and white vinegar.
Take parchment paper and place an overturned dish or bowl on it and trace a circle.
Turn the parchment over, marked side down and place on a baking sheet.
Separate the eggs while the eggs are cold (it is easier when the eggs are cold). Place the egg whites in a mixing bowl and let the egg white get to room temperature, about 30 minutes. Add the cornstarch.
Add the vinegar.
Beat the mixture, until foamy. Add the white sugar and mix on medium high until stiff peaks form, about 7 minutes.
Add the vanilla and confectioner's sugar and continue to beat until you have glossy peaks.
Using a rubber spatula spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center. Bake in a 200˚ preheated oven for about 2 hours.
Turn off the oven and leave the pavlova in the oven until the oven is cooled. When cool remove the pavlova from the parchment and place on the serving dish.
Top with freshly made whipped cream.
Add an assortment of berries. Now go impress your family and friends.
For the pavlova
4 egg whites, at room temperature
1 teaspoon cornstarch
1 teaspoon white vinegar
1/2 cup white sugar
1/2 cup confectioner's sugar, sifted
1/2 teaspoon vanilla
For the topping
2 cups heavy whipping cream
1/2 teaspoons vanilla
1 teaspoon sugar
- Preheat oven to 200˚.
- Line cookie sheet with parchment paper. Using an overturned plate or bowl as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.
- Beat egg whites, cornstarch, and vinegar with a mixer at medium speed until foamy.
- Gradually add the white sugar and beat at medium-high speed until stiff peaks form, about 7 minutes.
- Lower the speed to medium and add in the vanilla. Gradually add in the confectioner's sugar. Beat at medium high speed until still glossy peaks form, about 7 minutes.
- Using a rubber spatula, spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center.
- Bake for about 2 hours.
- Turn off the oven but leave the pavlova in the oven until the oven is cool.
- When cool, carefully remove the pavlova from the parchment and place on the serving dish.
For the topping
- Whip the heavy whipping cream, the sugar, and vanilla with a mixer on medium-high speed until stiff peaks form.
- Top the pavlova with the whipped cream and top with the berries.