Recipe from Olivia Colt, Salt & Honey Catering + Events
Yield: 12 small pavlovas
- 4 large egg whites at room temperature
- 2 teaspoons of cornstarch
- 1 teaspoons white wine or white balsamic vinegar
- 1 ¼ cups superfine or caster sugar
- ½ teaspoon vanilla bean paste or extract
- pinch of salt
- 2 cups cold heavy cream
- ½ pint blueberries
- ½ pint sliced strawberries
- ½ pint raspberries
Preheat oven to 350 degrees.
On medium-high speed beat egg whites, salt and cornstarch until shiny peaks form, then spoon in sugar one tablespoon at a time until fully incorporated. Shut off mixer and fold in vinegar, vanilla extract or vanilla paste.
On a parchment-lined baking sheet, drop dollops of meringue forming 3-inch circles. Make a small divet into center of each pavlova to create a crater. Place baking sheet into oven on middle rack and reduce heat to 300 degrees. Bake for 45 minutes until meringue is slightly golden and the edges and top are crisp.
Turn the oven off and leave the oven door ajar, letting the pavlova cool completely for 1 to 2 hours. Remove from oven, transfer to serving dish or cake stand and set aside.
In a cold mixing bowl beat 2 cups of cold heavy cream on high until a thick and airy cream has formed. Dollop onto pavlova base leaving a slight border. Top with assorted berries and serve.
You can use egg whites from a carton
Egg whites should be at room temperature
The higher the heat to start the meringue will make a crispier outside and a gooier marshmallow inside.
To keep the parchment in place and down when baking, put a small spoonful of the meringue base onto the four corners of the baking sheet, then place the parchment on top. Press to down to “glue” together.
The messier the pavlova, the cuter and more endearing it is—so don’t stress!