PAVLOVA (Australian meringue named after the Russian dancer)

Preheat oven to 250 degrees F.

6 egg whites
1 cup sugar
1 teaspoon malt vinegar
1 teaspoon vanilla
2 Tablespoons cornstarch

My mixing method is rather haphazard…. but if you have suggestions on how to keep the center from falling…. I’ll try the extra cornstarch and see where that gets me.

I whip egg whites (I usually use 7 whites to make it bigger, not 6 per the recipe) and once soft peaks form, I slowly add the sugar. When sugar is incorporated/dissolved/glossy, and the peaks are stiff, I toss in the vinegar, vanilla, and cornstarch, and mix well.

Then I pour the whites slowly onto a sil-plat or brown paper bag-lined cookie sheet, and form the whites into a round cake shape. Bake for 90 minutes, then I turn the oven off and let the pavlova cool overnight in the oven without opening the door. I’ve taken it out early before too because I needed the oven and it turned out fine I think – less crusty outside, but it still fell in the middle.

The outside forms a lightly toasted color “crust”, but the inside remains dense and moist. I find myself with a ring of meringue around the edge, and the center that collapses, instead of staying all puffy.

Traditionally, this is topped with an over-flowing cloud of unsweetened whipped cream (just a bit of vanilla added), and either strawberries and kiwi, or passionfruit and mango. Of course I make them with whatever fresh fruit/berries I can find (peaches and blueberries, blackberry and raspberry…), and shaved chocolate works well with raspberries and strawberries.