Makes about 6–8
Although it’s named after the Russian ballerina Anna Pavlova (the billowy dessert was said to look like her tutu), pavlova is a dish that originated down under (both Australia and New Zealand claim its origin). Bree Hester of Baked Bree says she loves pavlova so much because you can change it up in so many different ways.
6 large egg whites, room temperature Pinch of salt
1½ cups sugar
1½ teaspoons cornstarch
2 teaspoons white vinegar 2 teaspoons vanilla extract Lemon filling
Freshly whipped cream
1. Preheat oven to 275°F. Whisk together the sugar and cornstarch in a bowl. Set aside.
2. In the bowl of a stand mixer, add salt to the room-temperature egg whites. Start the mixer slowly.
3. When the egg whites increase in volume, slowly add the sugarcornstarch mixture.
4. Stir vinegar and vanilla together and slowly pour into the mixer. 5. Continue mixing egg whites until they are glossy and bright white.
6. On a piece of parchment paper, trace around a lid or other round item to make circles. Turn the paper over.
7. Spoon the meringue onto the parchment paper, using the circles as a guide and spooning the meringue high. Try to keep the meringue uniform, but realize that the beauty of this dessert is its imperfection. Expect the meringue to crack or the tops to fall.
8. Put the meringues in the oven and lower the temperature to 225°F. You want them to dry out but not change color. Bake for 1½ hours. Turn off the oven, and leave the meringues inside for another hour.
9. Remove from the oven and let cool completely. Top one meringue with lemon filling. Place another meringue on top, and finish off with freshly whipped cream and raspberries.
With pavlova, you can make small individual desserts or one large dish.