Pavlova

Name: Pavlova
Prep time: 30 min
Cook time: 60 min
Ingredients: 4 large egg whites; 1.5 Cups Caster sugar (or cane sugar run through a food processor for smaller granules); 2 tsp cornstarch; 1 tsp lemon juice; 1 tsp vanilla extract

Pavlova

Gluten free and delicious!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Servings: 6

Course: baked goods

Ingredients Method Notes

Ingredients

4 large egg whites
1.5 Cups Caster sugar (or cane sugar run through a food processor for smaller granules)
2 tsp cornstarch
1 tsp lemon juice
1 tsp vanilla extract

Method

Preheat oven to 300 degrees Fahrenheit and put a piece of parchment paper on a baking sheet.
Crack 4 egg whites into a stand mixer bowl and whip until stiff peaks form.
Slowly, one teaspoon at a time, add in the sugar while the egg whites are whipping, spreading it around the bowl so it doesn’t get grainy and is distributed evenly.
Once all the sugar is added, remove from mixer and fold in the cornstarch, lemon juice and vanilla gently
Spoon into a round shape onto prepared parchment paper and bake for 1 hour. Avoid opening the oven door while it cooks to reduce cracking.
To see if pavlova is done (check around d 40 minutes) tap it gently – it should sound hollow.
Once cooked through, place pavlova while still on parchment paper onto a cooling rack.
Serve once cooled. Add whipped cream and sliced fresh fruit on top.
Pavlova likes to absorb moisture and go soggy. Best to be made the day you plan to eat it. You can freeze pavlova on its own once it’s cooled – store in an airtight container.