New Zealand Pavlova

Recipe by Scarlett516
READY IN: 21mins
YIELD: 1 pavlova




  • Preheat oven to 250°F.
  • Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.
  • Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.
  • Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
  • Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches
  • Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.
  • Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.
  • This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.