Sally’s Pavlova

4 large egg whites, room

temperature

1 cup sugar

1 teaspoon vanilla extract

½ teaspoon cream of tartar

1 teaspoon cornstarch

Instructions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Using a stand mixer or handheld mixer, beat the egg whites until soft peaks form, about 4 minutes. Add sugar in two additions, beating on high until glossy, stiff peaks form, about 2 more minutes. Add vanilla, cream of tartar and cornstarch. Beat briefly to incorporate.

Spread meringue in a 9-inch circle. (Using a cake pan, you can trace the circle on parchment paper, then turn the paper over and spread meringue.) Make edges tall and a dip in the center.

Place pavlova in the oven and immediately reduce heat to 200 degrees. Bake until dry, about 90 minutes. Turn off the oven and let the pavlova cool inside the oven. When pavlova is cool, you may top and serve it. If not using immediately, store it tightly, covered, at room temperature for up to 2 days.

Note: While most pavlova recipes call for the addition of vinegar, this uses cream of tartar. Both acids help the egg whites hold onto the air and prevent collapsing. If you don’t have cream of tartar, use 1 teaspoon of white vinegar, which will not impart a flavor to the pavlova. This recipe made a pavlova that was crisp on the outside and slightly chewy on inside.

Makes 1 pavlova that can feed 8

Recipe adapted from sallysbakingaddiction.com