🍓 Pavlova Formula

Whip: Speed 8, stiff glossy peaks

Bake: Low & slow (250°F, 1 hour)

Result: Crispy outside, marshmallow inside

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Meringue:

• So, 4 egg whites, room temp
• Now, 1 cup (200g) superfine sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• ½ tsp vanilla

Topping:

• 1 cup heavy cream, whipped
• Fresh berries (strawberries, raspberries, etc.)
• Passion fruit (optional but traditional)

Step-by-Step:

Step 1: Whip Meringue (KitchenAid)

1. Whip whites on speed 4 until foamy
2. Gradually add sugar on speed 6
3. Increase to speed 8
4. Honestly, whip to stiff glossy peaks (5-6 mins)
5. Fold in cornstarch, vinegar, vanilla by hand

Step 2: Shape

1. Draw 8″ circle on parchment
2. Spread meringue into circle
3. Make shallow well in center
4. Actually, smooth sides (or leave rustic)

Step 3: Bake Low & Slow

1. Bake 250°F, 1 hour
2. Turn off oven
3. Leave in oven 1 hour (door closed)
4. Remove, cool completely

Step 4: Top & Serve

1. Whip cream to soft peaks
2. Spread cream in center well
3. Top with fresh fruit
4. Serve immediately

• ✅ Cornstarch + vinegar = marshmallow center
• ✅ Low temp (250°F) prevents browning
• ✅ Leaving in oven = gradual cooling (prevents cracks)
• ✅ Small cracks are OK (part of rustic charm!)
• ✅ Assemble just before serving (meringue softens)
• ✅ Don’t make on humid days (meringue weeps)

🍓 Elegant Perfection

So, pavlova looks impressive but is surprisingly easy! Your KitchenAid whips perfect meringue, and the low-slow baking is foolproof. The contrast of crispy shell, marshmallow center, cream, and fresh fruit is absolutely magical. Perfect for dinner parties!