Pavlova (Australia & New Zealand)

Directions

Step 1

Whisk the Egg Whites: In a clean, dry bowl (to make sure there’s absolutely no grease on the bowl I put some vinegar on kitchen paper and clean the inside of the bowl with it, it never fails), beat the egg whites and cream of tartar with an electric or stand mixer on medium speed until it becomes foamy (this should take about 2-3 minutes).

Step 2

Then gradually add the sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. This will help to dissolve the sugar and ensure the meringue is smooth and glossy.

Step 3

Beat on high speed for another 4-5 minutes until the meringue holds stiff, glossy peaks and the sugar is fully dissolved. You should be able to rub a small amount of meringue between your fingers, and it should feel smooth without any gritty sugar.

Step 4

Add the Cornstarch: Gently fold in the cornstarch with a spatula. This will help stabilize the meringue and create the soft, marshmallow-like interior.

Step 5

Shape the Mini Pavlovas: Spoon or pipe the meringue onto the prepared baking sheet ( I piped it with a large star tip and also added a bit of food colouring inside the piping bag. You can make them as small or as large as you like. Use the back of a spoon to shape a small well in the centre of each meringue, which will hold the whipped cream and fruit once baked.

Step 6

Bake: Place the baking sheet in the preheated oven and bake at 100°C (215°F) for 1 hour. Do not open the oven during baking. The meringues should be dry to the touch, crisp on the outside, and soft on the inside.

Step 7

After 1 hour, turn off the oven and leave the meringues inside with the door slightly ajar for about 1 hour to cool gradually. This will help prevent cracking.

Step 8

Prepare the Whipped Cream: While the meringues are cooling, whisk the heavy cream and powdered sugar in a chilled bowl until soft peaks form. Be careful not to overwhip (like I did )

Step 9

the cream should be smooth and billowy.

Step 10

Assemble the Pavlovas: Once the meringues are completely cool, carefully peel them off the parchment paper and place them on serving plates. Spoon/ pipe a dollop of whipped cream into the centre of each meringue nest. Top with your favourite compote and/or fresh fruits like sliced strawberries, kiwi slices, blueberries, etc.