4 large egg whites
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar or 1 teaspoon white vinegar (use one or the other, not both)
1 1/2 teaspoons cornstarch
Whipped cream and fresh fruit, for serving*
Preheat the oven to 250°.
Line a baking sheet with parchment; set aside.
Combine sugar and cornstarch in a small bowl; set aside.
If using vinegar, combine vinegar and vanilla together and set aside.
Using an electric mixer, beat egg whites until soft peaks form.
Add sugar mixture.
Beat at high speed until meringue holds stiff peaks and is very glossy.
Add cream of tartar, if using, and beat for 1 minute.
Fold in vanilla (or vanilla-vinegar mixture).
With a large spoon, dollop meringue onto parchment, creating small circles.
Using base of spoon, make an indentation in the middle, so that the sides are higher than the middle.
Bake for 1 hour or until firm.
Turn off oven. Allow to cool in oven with door slightly ajar.
*Whipped Cream
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
Add all of the ingredients to a large bowl.
With an electric mixer, beat cream, sugar and vanilla until soft peaks form.
*Macerated Berries
2 pints strawberries, sliced
2 tablespoons sugar
Mix together and allow to stand at room temp for about an hour or so.
To serve:
Place pavlova on a serving plate.
Top with whipped cream and fresh fruit of choice.
Serve.
Makes 6-8, depending upon size