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Export 7 ingredients for grocery delivery
Step 1
Warm the oven up to 225˚ F. Put parchment paper on a large baking sheet.
Step 2
For one minute, beat six egg whites on high speed in a stand mixer until soft peaks form. As you turn on the mixer, slowly add 1 1/2 cups of sugar. Beat on high speed for 10 minutes, or until stiff peaks form. It'll be shiny and smooth.
Step 3
Quickly mix in 1/2 teaspoon of lemon juice and 1/2 teaspoon of vanilla extract with a spatula. Then add 2 teaspoons of corn starch and mix until everything is well formed.
Step 4
For the parchment paper, use a Wilton 1M Tip to pipe meringue into circles that are 3 to 3 1/2 inches wide.
Step 5
Use a spoon to make a hole in the middle so that the cream can fit. After baking at 225˚ for 1 hour and 15 minutes, turn off the oven and leave the meringue in there for another 30 minutes without opening the door. The outside will be very pale cream-colored, dry, and crisp when you tap on it, but the inside will still be soft like marshmallows.
Step 6
When it's cool, move the pavlova with the parchment paper on top of the counter or a cookie rack.
Step 7
To serve, top them with whipped cream and fruit. If you'd rather not, you can store them in an airtight jar at room temperature for three to five days in a place with low humidity.
Step 8
In a cold bowl, beat 2 tablespoons of sugar into the cold heavy cream for 2 to 2 1/2 minutes, or until the cream is fluffy and can be spread.
Step 9
Add fresh fruit on top of the pavlova after frosting it with a piping bag.
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