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Deb's Pavlova

By Roxane
Recipe came via Christy but it's Deb's.  Deb must have made it at the Diamond Bell.

Servings: 8
Deb's note: Can be made the day before (up to step 4) and kept in a cool place.

3 egg whites
¾ c. sugar (super fine, if you have it)
1 t. vinegar
1 t. cornstarch
1.      Place non-stick barking parchment on a baking sheet.  Mark the back with an 8” circle using a cake pan as a guide.
2.      Preheat oven to 300ºF.  Blend vinegar with cornstarch, set aside.   In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form. Gradually sprinkle sugar, 1 T. at a time, beating well after each addition.  Add the vinegar mixture with the last spoonful of sugar.
3.      Spread meringue on circle on parchment, building sides up higher than the center.  Place in center of oven and reduce temperature to 275ºF.  Bake 1 hours or until pale cream in color.
4.      Turn oven off and leave pavlova to cool completely in the oven.
5.      Just before serving top pavlova with whipped cream and fresh fruit.
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Comments

  1. RoxaneJune 11, 2014 at 6:03 AM

    I made a pavlova recently from another recipe and I was surprised it called for cornstarch. I might have even left out the cornstarch because I used cream of tartar instead of salt to stabilize the egg whites. I wonder if the cornstarch would have helped them stay dry and crisp. I should have stored them in an airtight container right away, but instead stored them in the oven overnight and they were unfortunately chewy the next day.

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