Ingredients and Weight:
- 6 egg whites, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 pound fresh strawberries, hulled and sliced
- 1 cup heavy cream, whipped
- 1/2 cup powdered sugar
Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Preheat oven to 250°F (120°C).
- In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form.
- Fold in vinegar, cornstarch, and salt.
- Line a baking sheet with parchment paper. Pipe or spoon the meringue mixture into a 9-inch circle, creating a slight indentation in the center.
- Bake for 1 hour 15 minutes, or until the meringue is set and dry.
- Let the pavlova cool completely on the baking sheet.
- To serve, spread whipped cream over the cooled pavlova. Top with sliced strawberries and sprinkle with powdered sugar.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15 grams (9 grams saturated)
- Cholesterol: 105 milligrams
- Sodium: 120 milligrams
- Carbohydrates: 50 grams (40 grams sugar)
- Protein: 6 grams
Dish Characteristics:
- Light and airy
- Sweet and tart
- Perfect for a special occasion or dessert
User Comments:
- "This was the most delicious pavlova I've ever had!"
- "The combination of strawberries and whipped cream was perfect."
- "The meringue was so light and fluffy, it melted in my mouth."
Special Precautions and Tips:
- Make sure the egg whites are at room temperature before beating them. This will help them whip up more easily.
- Do not overbeat the egg whites. They should form stiff peaks, but not be dry or crumbly.
- If you don't have a piping bag, you can spoon the meringue mixture onto the prepared baking sheet. Just be sure to create a slight indentation in the center.
- Let the pavlova cool completely before topping it with whipped cream and strawberries. This will prevent the whipped cream from melting.
