Classic Pavlova

Name: Classic Pavlova
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons cornstarch; 4 larges egg whites, at room temperature; 237 milliliters heavy cream; 394 milliliters thinly sliced peaches and/or nectarines; 198 grams cup sugar, preferably superfine; 1 teaspoon pure vanilla extract, optional; 1 teaspoon distilled white vinegar or 1/4 tsp cream of tartar

Classic Pavlova might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 8. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 222 calories. Head to the store and pick up cornstarch, egg whites, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Position racks in the upper and lower thirds of the oven, and preheat the oven to 275F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

To make the meringue: If your sugar is not superfine, spin it in the food processor for 15 seconds.

Ingredients you will need

Sugar

Equipment you will use

Food Processor

Mix the sugar and cornstarch together thoroughly.

Ingredients you will need

Corn Starch

Sugar

Combine the egg whites and vinegar or cream of tartar in a large, clean, dry bowl, and beat at medium-high speed (with a stand mixer) or at high speed (with a handheld mixer) until egg whites are creamy white and hold a soft shape when the beaters are lifted. Gradually add the sugar mixture a heaping teaspoon at a time, taking 2 1/2-3 minutes in all; you should have a very stiff, creamy meringue.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vinegar

Sugar

Equipment you will use

Stand Mixer

Bowl

To make 8 individual pavlovas: Scoop 4 equal portions of the meringue onto each lined baking sheet, spaced well apart. Sculpt each portion into a small dome, about 4 1/2 inches in diameter.

Equipment you will use

Baking Sheet

Bake 1 hour, until the pavlovas are golden pink and crusty on the surface and marshmallow-y within, rotating the sheets from top to bottom and front to back halfway through the baking time.

Ingredients you will need

Marshmallows

Equipment you will use

Oven

Set baking sheets on a rack to cool completely (pavlovas may sink a little). If you are not serving the pavlovas the same day, cover the meringues loosely and leave at room temperature; they keep for several days.

Equipment you will use

Baking Sheet

To assemble the dessert: In medium bowl, beat cream, with the vanilla, if using, until it is almost stiff. Top meringues with whipped cream and garnish with the fruit.

Ingredients you will need

Whipped Cream