Pavlovas with (or without) Berries
Crispy exterior + marshmallowy interior = yum
Ingredients
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 4 large egg whites room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1 cup blueberries
- 1 cup diced strawberries
- 1 tablespoon granulated sugar
Instructions
- Heat oven to 250 degrees F; line a large baking sheet with parchment paper.
- Blend sugar on high in a food processor for 15 seconds.
- Measure sugar again. (You need 1 cup; process more, if needed.)
- In a small bowl, combine cornstarch and 2 tablespoons sugar.
- Place egg whites in the bowl of a stand mixer, and beat on medium-high speed until foamy peaks form, about 1 to 2 minutes.
- Gradually add plain, processed sugar, 1 tablespoon at a time, to the egg whites, beating until incorporated, about 1-2 minutes.
- Add cornstarch mixture, 1 tablespoon at a time, beating until whites are stiff and glossy, about 1-2 minutes.
- Add vinegar and vanilla; beat for 1 minute.
- Using a spatula, spoon meringue into 8 mounds onto prepared baking sheet.
- Using a butter knife spread each into 3-1/2" disks.
- After that, using the back of a spoon, make an indent in the center of each.
- Bake for 40 minutes.
- Turn off the oven, and prop the door open, placing a wooden spoon in the opening.
- Let pavlovas cool in the oven for an hour.
- Combine blueberries and strawberries in a small bowl; sprinkle with sugar.
- Stir well; allow to sit for at least an hour
- Transfer the pavlovas from the baking tray to a cooling rack, allow to cool fully.
- Top with berries, if desired.