Description
Delicate meringue nests topped with whipped cream and fresh strawberries, creating a delightful balance of textures and flavors.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Beat the egg whites in a clean, dry bowl with an electric mixer on medium speed until soft peaks form.
- Gradually add the superfine sugar, beating continuously until stiff, glossy peaks form.
- Fold in the cornstarch, vinegar, and vanilla extract until just combined.
- Spoon or pipe the meringue into 6 small nests on the prepared baking sheet, creating an indentation in each nest.
- Bake for 1 hour, then turn off the oven and let the meringues cool inside with the door slightly ajar.
- Toss the sliced strawberries with granulated sugar and lemon juice and let them macerate for 15 minutes.
- Whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Place each cooled meringue on a serving plate, fill with whipped cream, and top with macerated strawberries.
- Serve immediately.
Notes
Make-ahead: Prepare meringues a day in advance and store in an airtight container. Avoid grease for best results.
Nutrition
- Serving Size: 1 pavlova
- Calories: 220
- Sugar: 18g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 86mg