Pavlova is a wonderful meringue-based dessert named after the legendary Russian ballerina, Anna Pavlova. Commonly served with a fruit component, it is fabulous to serve for company and easy to make. For an even fancier presentation, flip a muffin tin upside down and pipe the meringue with a large star tip around the cups.
Ingredients
- 4 large egg whites
- 1 cup white sugar
- 1 teaspoon cornstarch
- 0.5 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
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1
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
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2
Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.
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3
Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.
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4
Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.
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5
When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
Nutrition Facts
Per serving
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