Strawberry Pavlova

Instructions

1. Preheat the oven to 275. You can make either one large pavlova or about 8 individual pavlovas. Lie a baking sheet with parchment. For one large pavlova, draw a 7" circle on the parchment. For individual pavlovas, line 2 pans with parchment paper.
2. Place the sugar in the food processor and spin it for a few seconds to make it superfine. Mix with cornstarch.
3. Combine room temp egg whites and vinegar and beat at medium-high speed until egg whites are frothy and hold a soft shape. Add the sugar cornstarch mixture in a slow steady stream until you have a stiff creamy meringue that forms peaks.
4. If you are making one pavlova, scrape and heap the meringue onto the sheet pan within the 7" circle. Form it into a low rounded dome. It does not have to be perfectly smooth. It si perfectly fine to have peaks and irregularity. For individual pavlovas divide the meringues into eight portions and make small domes on the two sheet pans. You can either make free form mounds or pipe the meringue from a pastry bag.
5. Bake the large single meringue for 1 hour and 15 minutes. Remember, with meringues, it is always a slow drying process. So do not rush this part of the process. Bake the small meringues for 1 hour. They should be slightly golden on the top and a little crusty. It is ok if the tops crack.
6. Remove from the oven and set aside to cool. When cooled, remove meringues form parchment and place on cake plate or serving piece.
7. To assemble and serve. Beat the whipping cream and vanilla until the cream forms soft peaks. Top meringues with cream and spoonfuls of fresh fruit and serve immediately . There are many variations on this recipes. I have served with a fresh fruit puree and fruit and cream. I have also combined stiffly beaten egg whites and pastry cream, known as creme St Honore, and used this to fill the meringue and then covered with fruit. That was beyond heavenly.

• Servings : 6-8
• Recipe Type : All Recipes, Sweets