Ingredients for New Zealand Pavlova
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- Superfine Sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Assorted fresh fruit (e.g., kiwifruit, berries, passionfruit)
- Lightly Sweetened Whipped Cream
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How to Make New Zealand Pavlova
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, add 6 large egg whites and 1/2 teaspoon cream of tartar. Beat with an electric mixer until stiff, glossy peaks form.
- In a separate bowl, whisk together 1 1/2 cups granulated sugar and 1 tablespoon cornstarch until well combined.
- Gradually add the sugar mixture to the egg whites, one tablespoon at a time, beating on medium speed until the meringue is thick, glossy, and holds stiff peaks.
- Gently fold in 1 teaspoon vanilla extract.
- Mound the meringue onto the prepared baking sheet, forming a round shape approximately 6 inches in diameter (or larger, if desired. For larger pavlovas, consider making the base wider to prevent tipping).
- Bake for 1 hour at 200°C (400°F).
- Turn off the oven and leave the meringue inside with the oven door slightly ajar to cool completely (at least 3-4 hours, or preferably overnight).
- Once completely cool, top with whipped cream (approximately 2 cups) and arrange your favorite fruit (e.g., kiwifruit, berries, passionfruit) artfully over the top.
- Use a serrated knife to carefully slice and serve. Enjoy immediately for the best texture!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
134g
Fat
0g
Carbs
11g
