Pavlova (Baked Meringue Cake). Pavlova is a show-stopping meringue dessert and it's easier than you think. Watch Pavlova Recipe Video Tutorial: These mini pavlovas have a cloud-like meringue that literally melts in your mouth. You could use an airtight container or something like a cake carrier, or put them on a baking sheet.

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced /pævˈloʊvə/, or like the name of the dancer, which was /ˈpɑːvləvə/. You can cook Pavlova (Baked Meringue Cake) using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of Pavlova (Baked Meringue Cake)

You need 3 of Egg whites.
It's 90 grams of Granulated sugar.
You need 90 grams of Powdered sugar.
Prepare 12 grams of Cornstarch.
It's 200 ml of Heavy cream.
It's of Sugar.
You need 1 dash of Vanilla extract.
Prepare of Fruits of your choice.

Pavlova Cake is made with egg whites and sugar as the main ingredients, which are then whipped and shaped into a disk to make a cake layer. The balance of sweet meringue and unsweetened whipped. Pavlova, unlike other meringues, is made with vinegar and cornstarch, so the end result is crisp on Mound the meringue into the circle on the parchment. This Easy Pavlova (Meringue Cake) Recipe will brighten your day!

Pavlova (Baked Meringue Cake) instructions

Line a baking sheet with parchment paper. Combine the powdered sugar and the cornstarch..
Add the granulated sugar to the egg whites..
Mix the egg whites as if cutting through them..
Whisk at a high speed with an electric hand mixer to make stiff foam. Bring out the sticky texture of the egg whites by beating for about 10 minutes..
Sift in the combined powder from Step 1 in 3 batches. Mix roughly with a rubber spatula after adding the powder each time. To avoid breaking the foam, do not press the foam with the flat side of the spatula while mixing..
Slide the spatula into the foam horizontally, scoop some of the foam, flip over the spatula towards you, and let the foam fall. Keep rotating the bowl during this step..
Pipe the meringue in circles on the baking sheet lined with the parchment paper, (or scoop the meringue with a spoon and spread out into a circle)..
Attach a star shaped nozzle and make a wall by piping dots at the edge. If you make a double-layered wall, it will be firmer, (or make a wall roughly with a spoon)..
If you have time, leave the meringue base for 20 to 30 minutes to let the surface dry. It makes the result look better. To let dry quickly, I recommend you to put it in front of a heater..
Pipe the extra meringue into small circles and bake with the meringue base. It is good for a small snack. Crushed almonds or walnuts are good to mix with meringue for a delicious flavor..
Bake at 120 ℃ for 30 to 40 minutes. Turn around the baking sheet every 10 minutes while baking. When baked, let cool for a while, then place on a rack and let cool again..
If you have time, it is recommended not to open the oven soon after baking to let dry in residual heat. (You can leave it overnight if you bake at night.).
Add the sugar and the vanilla extract to the heavy cream and whip. Pipe the whipped cream on the meringue base, and decorate the fruits. It's done..
The small meringues are crispy and tasty. The baking time is a little shorter than that for the pavlova, so please check the color and remove from the oven when baked..

Check out Sprouts for all your grocery needs if you're interested in eating better. Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've The Best Pavlova. Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.