Pavlova Recipe
Crispy on the outside, marshmallow inside, and just melting in your mouth. This is a gluten-free dessert.
Servings: 24 cookies
Calories: 38kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
- 120 gr egg whites room temperature 4 egg whites
- 210 gr (1 cup) granulated sugar
- 10 gr (1 Tablespoon) corn starch
- 5 gr (1 teaspoon) vinegar
Instructions
How to Make Pavlova
- Preheat oven to 300oF (150oC).
- Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer add egg whites and beat for about 1 min. Gradually add granulated sugar and beat for 8-10 minutes on high speed, or until stiff peaks form. Meringue should be glossy and smooth.
- Add corn starch and vinegar. Mix until well-blended.
- Pipe meringue into nests onto parchment paper using a Wilton 1M tip or 4B tip.
- Lower oven temperature to 175oF (80oC). Bake for one and a half hours, then turn the oven off, and without opening the door, let meringue in the hot oven to cool off.
- Top with lemon curd, cream, and fresh berries.
Notes
Get all ingredients and tools ready before baking.
Check oven temperature using an oven thermometer. Every oven is different, and the temperature may vary as suggested in the recipe.
Nutrition
Serving: 1cookie | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.04g | Sodium: 8mg | Potassium: 8mg | Fiber: 0.004g | Sugar: 9g | Calcium: 0.5mg | Iron: 0.01mg
