This recipe makes a 9” round pavlova.
Ingredients
4 egg whites, room temp
1 cup granulated sugar
1/4 teaspoon salt
1 tsp vanilla extract
For the whipped cream:
1 cup heavy cream
1 tablespoon powdered sugar
Decoration:
2 cups strawberries, blueberries, raspberries, blackberries (optional) fresh or frozen
Mint leaves
Honey, for drizzling
Instructions
Preheat the oven to 225 degrees℉.
Using a mixer fitted with a whisk attachment or a hand-mixer, beat egg whites on a medium-low speed until foamy.
Add 1/3 of the sugar to the mixer, increase the speed to medium, and continue beating for several minutes.
Add in another 1/3 of the sugar, increasing speed to medium-high and continue beating for several minutes.
Finish with the remaining sugar and vanilla extract, increasing the speed to high, and beating until stiff peaks form at the tip of the meringue- typically several minutes. Meringue should create a peak at the end of the whisk attachment when lifted out of the bowl.
Spread the meringue out on a baking sheet fitted with parchment or a silicone baking mat using a spatula. Create a circular disk that is roughly 9”.
Bake in the center rack of the oven for 1 hour.
Once the hour is up, turn the oven off, and allow the meringue to cool to room temperature in the oven with the door ajar (slightly open) for roughly another hour.
Prepare the whipped cream by whipping together the heavy cream and powdered sugar until peaks form.
Serve by placing the meringue gently on a serving board, top with homemade whipped cream, berries, mint, and drizzle of honey.
The pavlova can be stored in an airtight container on it’s own (without whipped cream and berries) in an airtight container for up to 2 days. Pavlovas with berries and whipped cream must be eaten immediately.