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Preheat the oven to 200 degrees F and make sure your baking rack is in the center.
Add egg whites to the bowl of your stand mixer with the whisk attachment. Begin mixing on medium high speed until soft peaks form.
Gradually add sugar, cornstarch, salt and vanilla until stiff peaks form that are glossy. The stiff peaks will not move on the whisk. Here, I used a tiny bit of food coloring to tint the color of the pavlova.
On a piece of parchment paper lining a 9x13 sized baking sheet, draw a circle using a pencil the size you want the pavlova. You can grab a round baking sheet to trace to make this easier then turn over. Spoon out all of the meringue and form into a round shape making sure to create a well in the center for your filling. Have fun with this!To make mini pavlovas, spoon on big dollops of meringue and press the centers to form small bowl shapes or you can use a 1M sized piping tip to pipe the meringue out into a bowl shape. Use a spoon to create more of a well in the center.
Bake for 1 hour and 20 minutes. Half way through baking, rotate the pan so your bowls bake evenly. Then turn the oven off and without opening the door, let meringue sit in the oven until completely cooled undisturbed, about 2-3 hours.
Place your pavlova or minis on a wire rack then add whipped cream and toppings and enjoy. We added whipped cream, fresh lemon slices, strawberries and a sauce to ours!