Ingredients
- Egg whites, large – 4
- Granulated sugar – 1 cup
- Cornstarch – 1 teaspoon
- White vinegar – 1 teaspoon
- Vanilla extract – 1/2 teaspoon
- Heavy cream – 1 cup
- Fresh peaches, sliced – 2-3
- Honey – 2 tablespoons
Instructions
- Step 1: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. In a clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form.
- Step 2: Gradually add granulated sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff.
- Step 3: Gently fold in cornstarch, white vinegar, and vanilla extract.
- Step 4: Spoon or pipe the meringue onto the prepared baking sheet in a circular shape, creating a slight indentation in the center.
- Step 5: Bake for 60-75 minutes, or until the meringue is dry and crisp on the outside. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
- Step 6: Whip heavy cream until soft peaks form. Spread whipped cream over the cooled pavlova. Arrange peach slices on top of the cream and drizzle with honey. Serve immediately.
Notes
- Store leftover pavlova components separately: keep the meringue in an airtight container at room temperature and the whipped cream/peaches in the fridge.
- Reheating isn't recommended, but you can refresh day-old meringue by crisping it in a 200°F (95°C) oven for 10 minutes.
- For an extra burst of flavor, macerate the peach slices with a touch of honey and lemon juice for 15 minutes before assembling.
- To achieve a stable meringue, ensure your mixing bowl and beaters are completely grease-free before whipping the egg whites.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American