Ingredients
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.
Notes
Adapted from this recipe: https://www.allrecipes.com/recipe/12126/easy-pavlova/
