Description
Delicate, crispy meringue nests filled with creamy whipped topping and fresh fruit, creating the perfect balance of sweetness, texture, and flavor in every bite.
Ingredients
- 4 large egg whites (at room temperature)
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Fresh fruit (berries, kiwi, passion fruit, etc.) for topping
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add sugar one tablespoon at a time while beating, until stiff, glossy peaks form. Test the meringue by rubbing a little between your fingers—it should feel smooth, not gritty.
- Gently fold in cornstarch, vinegar, and vanilla extract.
- Drop generous spoonfuls of meringue onto the prepared baking sheet, forming rustic round shapes with a dip in the center to hold the filling. Use the back of the spoon to swirl the meringue into a nest shape.
- Bake for 1 hour to 1 hour 15 minutes until the pavlovas are dry to the touch and slightly golden on the outside. Turn off the oven, crack the door, and let the meringues cool completely inside to prevent cracking.
- While the meringues cool, whip the heavy cream with powdered sugar until soft peaks form.
- Once the meringues are cool, spoon whipped cream into the centers and top with fresh fruit. Serve immediately or store the meringues separately in an airtight container and assemble just before serving.
Notes
- If you prefer a caramelized flavor, you can experiment with brown sugar, though the meringue will be slightly softer.
- Ensure the egg whites are free from any yolk or grease, as this can affect their ability to whip properly.
- For best results, assemble the pavlovas just before serving to maintain the crisp texture of the meringue.
