Ingredients
4 large eggs whites, room temperature
Kosher salt
1 c. superfine sugar
1 tsp. cornstarch
2 tsp. white wine vinegar
1 tsp. pure vanilla extract
2 c. whipped cream
2 c. mixed berries, such as raspberries, blueberries, strawberries, and blackberries
Preparation
Step 1Preheat oven to 300° F and line a baking sheet with parchment paper. Step 2In a large bowl using a hand mixer, beat egg whites with a large pinch of salt until foamy. While beating, slowly add in sugar and beat until meringue is thick and glossy, about 7 minutes. Beat in cornstarch, vinegar, and vanilla.Step 3Pile meringue in the center of prepared baking sheet and use a spatula or spoon to spread into an 8" circle. Make a small well in the center. Step 4Place meringue in the oven and immediately reduce temperature to 250°. Bake until set but still white, about 1 hour and 15 minutes.Step 5Turn off oven and let pavlova cool completely in oven, at least 2 hours and up to overnight. Step 6Transfer cooled pavlova to a serving dish and top with whipped cream and berries.
Why use superfine sugar? It makes for a smoother and glossier meringue base. You can swap in granulated sugar, but it may turn out a little grainy. What should you do with the extra egg yolks? We’ve got 10 amazing extra egg-yolk recipes, including our best-ever eggs Benedict.
