Pavlovas, individual Natasha's Kitchen blog Yield: 6 servings Ingredients: 6 large egg whites, room temperature (See note) 1½ cups sugar 2 tsp. cornstarch ½ Tbsp. lemon juice ½ tsp. vanilla 1½ cups whipping cream cut up fruit or berries Turn the oven to 225o. Beat the egg whites on high until soft peaks form, for 1 minute. Gradually add 1½ cups sugar and continue beating until stiff peaks form, approximately 10 more minutes. Fold in the lemon juice and vanilla and then the cornstarch. Pipe out on parchment paper 6 3 - 3½" rounds. Indent the center with a spoon. Bake the rounds for 1 hour and 15 minutes. Turn the oven off and, without opening the oven door, leave the pavlovas in the oven for 30 minutes more. Finish cooling them on a rack. When ready to serve beat the whipping cream with 2 Tbsp. of sugar. Use that to fill the rounds and finish with cut up strawberries or other fruit. The pavlovas will keep for 3 - 5 days at room temperature in an airtight container. Once they have been filled with cream and fruit serve them within 4 hours. Note: Eggs can be separated most easily when they are cold.

Home

Table of Contents

Desserts Index