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Pavlova

A delicious, fluffy and crunchy yet also marshmallow-y desert.

Ingredients

  • 4 large egg whites

  • 1 cup (200g) superfine sugar (icing sugar)

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon cream of tartar

  • 1 teaspoon cornstarch

Method

  • Preheat oven to 350˚F (will reduce to 200˚F later).
  • Line a baking sheet with parchment paper.
  • Use a powered beater to whip the egg whites until still peaks form, about 5 minutes.
  • Add the sugar in 2 additions, beating 30 seconds in between.
  • Continue beating until the mixture forms stiff, glossy peaks. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.
  • Add vanilla extract, and beat for 1 more minute. The peaks should still be very stiff - if not, keep mixing.
  • Using a rubber spatula, fold in the cream of tartar and cornstarch.
  • Spread the pavlova mix on the baking sheet. You can make one big pavlova, or a few mini ones.
  • Place the pavlova in the oven. As soon as you close the door, reduce the heat to 200˚F.
  • Bake until the pavlova is firm and dry, about 90 minutes.
  • Turn the oven off and let the pavlova cool in the oven, about 30 minutes.

Notes

Nutrition Data

{
  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
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  "id": "pavlova",
  "emoji": "🍦",
  "status": "✍️ Tried Once",
  "name": "Pavlova",
  "lastEditedTime": "2024-10-15T14:16:53.529Z",
  "dataFilePath": "./data/eats/pavlova.json",
  "slug": "pavlova",
  "summary": "A delicious, fluffy and crunchy yet also marshmallow-y desert.",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/pavlova.md",
  "ingredients": [
    "4 large **egg whites**\n",
    "1 cup (200g) **superfine sugar (icing sugar)**\n",
    "1 teaspoon **pure vanilla extract**\n",
    "1/2 teaspoon **cream of tartar**\n",
    "1 teaspoon **cornstarch**\n"
  ],
  "method": "*   Preheat oven to 350˚F (will reduce to 200˚F later).\n*   Line a baking sheet with parchment paper.\n*   Use a powered beater to whip the egg whites until still peaks form, about 5 minutes.\n*   Add the sugar in 2 additions, beating 30 seconds in between.\n*   Continue beating until the mixture forms stiff, glossy peaks. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.\n*   Add vanilla extract, and beat for 1 more minute. The peaks should still be very stiff - if not, keep mixing.\n*   Using a rubber spatula, fold in the cream of tartar and cornstarch.\n*   Spread the pavlova mix on the baking sheet. You can make one big pavlova, or a few mini ones.\n*   Place the pavlova in the oven. **As soon as you close the door**, reduce the heat to 200˚F.\n*   Bake until the pavlova is firm and dry, about 90 minutes.\n*   Turn the oven off and let the pavlova cool in the oven, about 30 minutes.\n",
  "notes": "*   *No notes listed*\n*   Based on: <https://sallysbakingaddiction.com/pavlova/>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
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    "eats": [],
    "flattenedIngredients": [],
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  "usedIn": []
}