Ingredients
PAVLOVA BASE:
- 6 egg whites room temp.
- 1 1/2 cups sugar
- 1 Tbs lemon juice
- 1/2 Tbs vanilla use clear vanilla or omit if you want very white cookies
- 2 tsp cornstarch
SWEETENED WHIPPED CREAM:
- 1 1/2 cups whipping cream
- 2 Tbs powdered sugar
FRESH FRUIT:
- blueberries strawberries, blackberries, raspberries
- OR any fruit such as mango peach, pineapple, kiwi, orange, passion fruit, etc.
Method
PAVLOVA BASE:
- Preheat oven to 225°F. Prepare cookie sheet with a piece of parchment paper.
- With an electric mixer, begin whipping egg whites on medium speed until foamy (1 minute).
- Once egg whites begin to foam, slowly add sugar at low to medium speed (2-3 minutes).
- Whip egg whites on medium speed until the mixture becomes stiff, glossy and the sugar has dissolved (5-8 minutes). Don't overwork the egg whites.
- Fold in lemon juice and vanilla. Then fold in cornstarch.
- Using a piping bag or ziploc bag fitted with a large star tip, pipe circles (3-3 1/2 inches in diameter) onto prepared cookie sheet. Pavlovas won't rise or spread. Pipe 6 rows of 3 pavlovas (15 total).
- Bake immediately at 225°F for 1 hour and 10 minutes. Then TURN OFF OVEN. Do not open the door. Leave Pavlovas in oven for an additional 30 minutes. This helps dry out the exterior of the cookies.
SWEETENED WHIPPED CREAM:
- In a large bowl or stand mixer, whip cream and powdered sugar together until stiff peaks. Using a piping bag or ziploc bag fitted with a large star piping tip, pipe a generous amount of whipped cream to cooled pavlova cookie bases.
FRESH FRUIT:
- Cut large fruit (strawberries, blackberries, etc) in half. Add fresh berries onto the whipped cream.
Serve immediately.- *Should be enjoyed within 4 hours of assembling.*
Nutrition
Notes
Pavlova cookie bases can be prepared ahead of time. Cool completely and store in a dry, airtight container until ready to assemble.