Pavlova – The Australian Favorite

To make the meringue

• Preheat your oven to 300ºF. Line a large baking tray with parchment paper.
• Add your egg whites to the mixing bowl and attach the whisk to the stand mixer . Start by whipping them on Speed 2 then move through to Speed 4 after a couple of minutes.
• When the egg whites have turned into bubbly soft peaks, up the speed to 6 and add the caster sugar and cornstarch, then increase to Speed 8 for 10 – 12 minutes until you have a luxuriously smooth, glossy meringue mixture.
• Reduce the speed down to 4 and pour in the vinegar and vanilla essence. Scrape down the meringue from the sides of the bowl occasionally with a spatula to make sure it mixes throughly. Let it mix for 1 minute then switch off your mixer.
• Turn out the glossy meringue mixture onto a lined baking tray and gently shape a flat circle shape 9 to 10 inches in diameter. Smooth it out or get creative with decorative patterns. Bake for an hour to an hour and a half until the meringue sets into a crunchy, crispy outside with just a touch of color. When the outside is firm and dry, and cracks start to appear on the top, you’re ready to go. Switch off the oven and allow the pavlova to cool in the oven with the oven door slightly open.
• While the pavlova is cooling, clean out the bowl of the stand mixer and pour your cream into it. Place in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on the stand mixer and whip the cream on Speed 6 – 8. Add in the sugar and vanilla essence and continue to whip until the cream thickens and holds nice peaks.
• Top your cooled pavlova with whipped cream and sliced fruit, and dust with icing sugar.