- 6 large egg whites, room temperature
- 1½ cups granulated sugar
- 2 teaspoons cornstarch
- 1½ teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream, cold
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract (optional)
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 kiwis, sliced
- Fresh mint leaves for garnish (optional)
Preheat the oven: to 225°F (107°C). Line a baking sheet with parchment paper.Whip the egg whites: in a clean mixing bowl until soft peaks form.Gradually add sugar: one spoonful at a time, beating until stiff, glossy peaks form. The mixture should feel smooth, not grainy.Fold in: lemon juice, vanilla extract, and cornstarch until just combined.Shape the pavlovas: into small nests on the baking sheet. Create a slight indentation in the center for toppings.Bake for 1 hour and 15 minutes: then turn off the oven and leave the pavlova inside for 30 minutes without opening the door.Cool completely: on the baking sheet.Make the whipped cream: by beating cold cream with sugar and vanilla until soft peaks form.Assemble before serving: by topping each pavlova with whipped cream and fresh fruit.
- Make sure the bowl and whisk are completely grease-free for stable meringue.
- Add sugar slowly for a glossy texture.
- Small cracks are normal and will be covered with toppings.
- Assemble just before serving for the best crisp texture.
- Store plain pavlova shells at room temperature in a dry place.
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Skill Level: Easy to Medium
Nutrition (Per Serving)
- Calories: 210
- Carbohydrates: 31g
- Protein: 2g
- Fat: 9g
- Sugar: 27g
