Pavlova
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
I like to make Pavlova (created for the Russian ballerina on her visit to New Zealand), when I make key lime pie because I have 4 egg whites left over from that recipe (why waste them?)
Ingredients
  • 4 egg whites
  • 1¼ cups white sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 pint heavy cream
  • whatever seasonal fruit is available (strawberries, peaches, raspberries, blueberries)
Instructions
  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Use a pie plate to draw a 9-inch circle on the parchment paper or form individual pavlovas with spoon
  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add sugr a little at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  4. Bake for 1 hour. Cool on a wire rack.
  5. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with seasonal jam and/or fruit.
Recipe by This Woman Was Here at https://thiswomanwashere.com/florida-recipes/pavlova/