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Light, Airy Pavlova

kept byIlanaKS
recipe byThe Kitchn

Makes one 9" pavlova or 8 mini-pavlovas


Standing mixer with whisk attachment or hand mixer
Mixing bowl
Baking sheet
Parchment paper

• Make It and Bake It: Bake the meringues as soon as you're finished whipping the egg whites. If you let the egg whites stand for too long, they start to collapse and make a meringue that's less wonderfully airy.

• Do Ahead: The meringue layer can be made several days ahead and kept tightly wrapped in plastic or in an airtight container until you're ready to assemble the pavlova. However, meringue does not keep well in humid weather.


For the meringue base:
4 egg whites
1 cup granulated sugar
1/2 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the topping:
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar
2 cups diced fresh fruit



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