| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 3 large egg whites
- Pinch of kosher salt
- 1 teaspoon white vinegar
- 1/3 cup store-bought lemon curd, for serving
- 2 cups mixed berries (raspberries, blueberries, halved blackberries, sliced strawberries), for serving
Instructions
- Preheat the oven to 300 degrees F. With a marker, mark a 7-inch circle on a piece of parchment paper. Flip the parchment over and place on a baking sheet.
- In a small bowl, whisk together the sugar and cornstarch.
- In the bowl of a stand mixer, combine the egg whites with a pinch of salt and beat with the whisk attachment until soft peaks form. Add 3 tablespoons water and keep beating until you get soft peaks again.
- Increase the mixer speed to high. Add the sugar mixture 1 tablespoon at a time and continue to beat for 1 minute. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, about 5 minutes.
- Spread the meringue inside the marked circle on the parchment, making the edges slightly higher than the inside of the circle (it should look like a “crater”). Bake until the meringue is pale golden and has a crust, about 45 minutes; the inside should still be marshmallow-like. Turn off the oven, prop the door open and let the meringue dry for 1 hour.
- To serve, place the Pavlova on a serving dish. Spread the inside of the crater with a thin layer of lemon curd. Top with berries and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 296 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 58 g |
| Protein | 4 g |
| Cholesterol | 21 mg |
| Sodium | 77 mg |
Reviews
I noticed they did not put in notes to wipe mixin bowl with white vinager before mixing to change the ph factor……
My pavlova fell! A tip like room temperature eggs helps , and if the weather is humid , cook additional 15 min to half hour longer would’ve helped.
Loved the flavor of the Pavlova, and it looked great while it was cooking but when it sat in the oven it fell. Could it be our altitude of 6,000 ft? Maybe I should have cooked it longer? Is lemon curd the same as lemon pie filling?
Love this!! Switched out sugar for granulated splenda for baking…. delicious!