Pavlova With Berries
- 4 whole Egg Whites
- 1/2 pounds, 1-3/8 ounces, weight Sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice (fresh Squeezed!)
- Whipped Cream And Berries, For Topping
- Preheat oven to 300F (150C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the pavlova.
- In the bowl of your stand mixer, beat egg whites until you reach stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in cornstarch, vanilla extract and lemon juice.
- Spoon the meringue inside the drawn circle on the parchment paper. Spread the meringue working from the center towards the edge. You want to make it look like a bowl.
- Bake the pavlova for 11/2 hour. Remove from oven. Cool on a wire rack before adding whipped cream and berries or your favorite topping. Enjoy!
egg whites, weight sugar, cornstarch, vanilla, lemon juice, cream
Taken from tastykitchen.com/recipes/desserts/pavlova-with-berries/ (may not work)