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Pavlova Recipe

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This recipe for Pavlova is from Sokolowski Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large egg whites
1 c. superfine sugar
1 tsp. vanilla
½ tsp. cream of tartar
1 tsp. cornstarch
Directions:
Directions:
Preheat the oven to 350°F

Line a large baking sheet with parchment paper or a silicone baking mat.

With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.

Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.

Place pavlova in the oven. Immediately, reduce heat to 200°F (93°C).Bake until firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning.

Turn the oven off and let the pavlova cool inside the oven. Serve with fruit and whipped topping.

Will store at room temperature for two days.

 

 

 

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