When I lived in Australia, the impressive pavlova would always make an appearance at family gatherings.
The meringue part is most easily done with a stand mixer, and can also be whipped up by hand mixers. The key to maximum volume in meringues is to make sure all your bowls and utensils are free of grease.As an additional indulgence, I like to add an extra layer of fruit and cream to the middle of the pavlova. 
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Egg Whites 1 pinch Salt 1 1/3 cups Super Fine Sugar (Baker's Sugar) 1 teaspoon Vanilla Extract (or powdered vanilla) 1 teaspoon White Vinegar 1 cup Whipping Cream Seasonal Fruit | Preheat oven to 300F and lightly grease a baking tray covered in parchment paper. Start with a very clean metal bowl in your stand mixer, or large metal or glass bowl with a hand mixer. Whisk the egg whites and the pinch of salt to soft peaks (where they stand up but collapse). Add in a tablespoon at a time the super fine sugar, and keep whipping until stiff peaks. Add in the vanilla and vinegar, and let the machine mix it in thoroughly. Spoon into one large disk onto the parchment paper-lined baking tray. Bake for a about an hour. When done, the meringue will be hard to the touch and sound hollow when you tap on it. Don't let it get too brown. While the meringue is baking, whip cold cream to stiff peaks. Crack the top from the meringue, layer in whipped cream and a layer of fruit (I used strawberries). Replace the top, and add another layer of whipped cream and garnish with fruit. |