Classic Pavlova Meringue
This week had a funny rhythm. With the Monday holiday and a half-day of school Wednesday our usual routine was shaken up (in a good way). We found ourselves with more time to hang at home and the flexibility to stop at some of our favorite island spots. In the midst of our outings, my family celebrated my sister’s birthday. Dylan and I made her a classic pavlova meringue topped with lemon curd, fresh whipped cream, and raspberries. This dessert requires a lot of hand-mixer time – a small appliance favored by my 4-year old kitchen staff.
Classic Pavlova Meringue
from Edible Vineyard
4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar
1 1/4 cups pure cane sugar
2 teaspoons apple cider vinegar
4 teaspoons cornstarch
1 teaspoon vanilla extract
In my opinion, a pavlova should always be topped with fresh whipped cream and fruit. The optional layer between the meringue and the whipped cream and fruit is up to you. Here, I added lemon curd but chocolate or fruit sauce is also delicious. This was my first experience making a large meringue and it turned out darn well – crisp on the outside and chewy in the middle.
Preheat oven to 275˚F then line a cookie sheet with parchment paper and draw an 8-inch circle on it.
Beat the egg whites with salt and cream of tartar until soft peaks form. Next, add in the sugar in a steady stream while whipping, and beat to stiff peaks. Finally, add in vinegar, cornstarch, and vanilla, and beat until very thick glossy peaks form.
Using a rubber spatula, spoon meringue out onto the parchment and spread it into an 8” circle. The sides of the meringue should be a bit higher than the center. Bake the meringue for 1 hour and 15 minutes, until crisp. Cool completely on a wire rack before topping. The meringue may be used when cool, or stored in a covered container for later use.
For a chocolate variation, simply add 2 tablespoons of cocoa powder to the recipe when you add the cornstarch. For an almond meringue, add 2 teaspoons of almond extract to the recipe.