Pavlova with Berries

Ingredients:

4 pieces Egg Whites

½ pounds, 1-⅜ ounces, weight Sugar

2 teaspoons Cornstarch

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice (fresh Squeezed!)

Heavy Whipping Cream

Berries

Method:

Preheat oven to 300℉ (150℃). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper, and turn the parchment paper upside down, so you don’t get any pencil on the pavlova.

In the bowl of your stand mixer, beat egg whites until you reach stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in cornstarch, vanilla extract and lemon juice.

Spoon the meringue inside the drawn circle on the parchment paper. Spread the meringue working from the center towards the edge. You want to make it look like a bowl.

Bake the pavlova for 1½ hour. Remove from oven. Cool on a wire rack before adding whipped cream and berries or your favorite topping.