Ingredients
Equipment
Method
- Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk egg whites until frothy. Gradually add sugar, whipping until stiff peaks form (about 5-7 minutes).
- Gently fold in white vinegar and vanilla extract without deflating the mixture.
- Spoon meringue onto the baking sheet, shaping it into an 8-inch round disk with raised edges.
- Bake for 1 hour and 15 minutes until crisp outside but soft inside. Turn off the oven and let cool for an hour inside.
- Whip heavy cream to soft peaks and spread over cooled pavlova. Top with halved strawberries and serve immediately.
Nutrition
Notes
Feel free to switch berries or add toppings like chocolate or caramel sauce for a unique twist. Store meringue separately from toppings for best texture.