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Pavlovas with (or without) Berries

Michele Pesula Kuegler
Crispy exterior + marshmallowy interior = yum
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Servings 8

Ingredients
  

  • 1 cup sugar
  • 2 tsp. cornstarch
  • 4 large egg whites room temperature
  • 1 tsp. white vinegar
  • 1 tsp. vanilla
  • 1 cup blueberries
  • 1 cup diced strawberries
  • 1 Tb. sugar

Instructions
 

  • Heat oven to 250 degrees F; line a large baking sheet with parchment paper.
  • Process sugar on high in a food processor for 15 seconds.
  • Measure sugar again. (You need 1 cup)
  • 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 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.
  • Top with berries, if desired.
Keyword pavlova