Learn to make pavlova at home! This is a popular dessert from New Zealand made of egg whites and sugar. The texture is crisp on the outside and marshmallowy on the inside. Serve it topped with whipped cream and fresh fruit.
Add the egg whites, sugar, cornstarch, and cream of tartar to the bowl of a stand mixer. Whisk them together until well blended, cover, and let sit at room temperature for 1 hour or up to 6 hours.
About 30 minutes before baking the pavlova, preheat the oven to 300°F.
Use a 9-inch round cake pan to trace a circle onto parchment paper. Place the paper on a baking sheet with the pen mark on the underside. Use masking tape to secure the edges.
Using the whisk attachment, mix on low speed ad gradually increase the speed to high. Continue to whisk at high speed until the meringue is very thick and glossy. It will for curved peaks when the whisk is raised.
Use a large spoon to scoop the meringue onto the center of the parchment circle and spread the meringue within the circle. Use an icing spatula to shape the meringue into a tall circle. Run the spatula around the center to create a nest shape with a 1.5-inch rim. Swirl the spatula up the sides in a decorative pattern if desired.
Remove the tape and bake for 10 minutes. Reduce the temperature to 200°F and continue to bake for 1 hour 30 minutes. Do not open the oven during baking.
Turn the oven off and allow the pavlova to cool completely in the oven, for about 2 hours. Do not open the door.
Remove the pavlova from the oven and transfer it to a serving platter. The pavlova without the topping can be stored tightly covered at room temperature for up to 2 days.
Once cooled, top with whipped cream and fresh berries. Serve right away once the pavlova is topped.
Notes
Egg whites: Avoid using egg whites from a carton. They may not whip to the proper consistency.
Cornstarch: Don't omit it. It's vital to the overall texture of the finished product. It aids in the crisp exterior and marshmallowy center.