Ingredients
The following ingredients have 4 Servings
- 12 oz egg whites (preferably from a carton (this can be found at Trader Joe’s))
- 5 tsp cornstarch
- 3 c granulated sugar
- 3 tsp cream of tartar
- 2 pinches kosher salt
- 1 tsp vanilla or almond extract
Instruction
- Preheat oven to 275 degrees F and line an extra large baking sheet with parchment paper.
- Combine the sugar and cornstarch in a small bowl and whisk to combine.
- Pour the egg whites into a stand mixer (you can also use a hand mixer), and sprinkle with cream of tarter and salt. Starting the mixer on low, mix eggs until they become foamy.
- Slowly increase speed to medium, until the whites become frothy and opaque. Continue to increase the speed to medium-high and begin adding the sugar, one heaping tablespoon at a time, waiting 30 seconds in between each scoop to make sure sugars are incorporated. Continue until all sugar is whipped in.
- When the meringue forms stiff peaks, turn off mixer.
- Using two large spoons—one to scoop and one to scrape—portion out the meringue into 10-12 mounds. Bake for 50-60 minutes, making sure to flip the baking sheet 30 minutes in for even baking.
- To serve, allow pavlovas to cool, and carefully transfer to a platter. Crack the center in slightly with a spoon and fill with whipped cream, and top with any other desired toppings.
