Ingredients:
For the Pavlova:
- 5 Egg whites
- 1/2 teaspoon Almond extract
- 1/2 tablespoon Lemon juice
- 1 1/3 cups Sugar
- 2 tablespoons Cornstarch
For Assembly:
- 1/2 cup Strawberry jam or strawberry sauce
- 1 cup Fresh strawberries, sliced
Instructions:
- Preheat your oven to 110°C (230°F) and line a baking sheet with parchment paper.
- Ensure your mixing bowl is clean and free from any excess oils. You can wipe it with a paper towel soaked in lemon juice or vinegar to be sure.
- In the bowl of a stand mixer, add the egg whites and start whipping them for about 2-3 minutes.
- Gradually add the sugar while mixing at medium speed. Take your time, adding a tablespoon of sugar every 20 seconds. The goal is to dissolve most of the sugar into the egg whites, so don't rush this step.
- Increase the mixer speed to high until stiff peaks form. Add the almond extract and cornstarch, then mix for a few seconds until fully incorporated.
- Transfer the meringue batter into a large piping bag with a 1M or any star-shaped piping tip. Pipe 9 small nests (as shown in the video) onto the parchment paper-lined baking sheet, leaving some space between each pavlova.
- Bake the pavlovas in the preheated 110°C (230°F) oven for about an hour. After an hour, turn off the oven but do not open the oven door. Allow the pavlovas to cool and dry out in the closed oven for at least 2 hours.
Making the Whipped Cream:
- In a large mixing bowl, combine the heavy cream, vanilla extract, and powdered sugar. Use an electric hand mixer to beat until stiff peaks form.
Assembling the Pavlova:
- Top each pavlova with a generous dollop of whipped cream. Ensure that the center of the pavlova is filled with whipped cream, so every bite includes some.
Notes:
- If you don't have caster sugar (or superfine sugar), you can pulse granulated sugar a few times in a food processor or blender until it reaches a fine sugar texture. Avoid over-blending to prevent it from turning into powdered sugar.
- Preheat your oven and line a baking sheet with parchment paper to prevent the pavlova from sticking to the pan.
- Bake the meringue at a low temperature to ensure even and perfect baking. This gentle baking prevents cracking.
- Allow the pavlova to cool in a closed oven. After baking, turn off the heat and let the pavlovas cool for at least an hour in the oven with the door closed.
- If you're not comfortable using a piping bag, you can create a pavlova cake by spreading the meringue mixture in a circle on the parchment paper.
- Make sure your mixing bowl is clean and free from any oils. Wiping it with lemon or vinegar on a paper towel helps prevent any oil residue that could hinder egg whites from forming stiff peaks.
