Classic Pavlova Meringue
by Laura Silber
- 4 egg whites
- 1 pinch salt
- ¼ tsp. cream of tartar
- 1¼ cups sugar
- 2 tsp. apple cider vinegar
- 4 tsp. cornstarch
- 1 tsp. vanilla extract
Preheat oven to 275˚F.
Line a cookie sheet with parchment paper and draw an 8-inch circle on it.
Beat egg whites with salt & cream of tartar until soft peaks form. Add sugar in a steady stream while whipping, and beat to stiff peaks. Add vinegar, cornstarch, and vanilla, and beat until very thick glossy peaks form.
Using a rubber spatula, spoon meringue onto the parchment and spread it into an 8” circle. The sides of the meringue should be a bit higher than the center.
Bake for 1 hour and 15 minutes, until crisp. Cool completely on a wire rack.
Meringue may be used when cool, or stored in a covered container for later use.
Add 2 Tbsp. cocoa powder to the recipe when you add the cornstarch.
Add 2 tsp. almond extract to the recipe.