Ingredients:

  • 4 large egg whites (120g), room temperature
  • 1 cup superfine sugar (200g)
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp pure vanilla extract
  • 1 1/4 cups heavy whipping cream (300ml)
  • 2 tbsp powdered sugar (30g)
  • 1/2 tsp vanilla bean paste
  • 1 1/2 cups fresh raspberries (190g)

Instructions:

  1. Preheat your oven to 150°C (300°F). Trace twelve 3 inch circles onto parchment paper as a guide and place them onto two large baking sheets. Note: Drawing the circles ensures all your pavlovas are uniform for even baking.
  2. In a clean stand mixer with a grease free whisk attachment, whisk the 120g of egg whites on medium speed until soft peaks form. You should see a trail in the foam that disappears after a few seconds.
  3. Increase the speed to high and add the 200g of superfine sugar one tablespoon at a time. Continue whisking 5-7 minutes until the meringue is thick, glossy, and sugar grains are completely dissolved.
  4. Gently fold in the 1 tsp of white vinegar, 1 tsp of cornstarch, and 1 tsp of vanilla extract using a flexible spatula. Work slowly to avoid deflating the air you just spent minutes building.
  5. Pipe or spoon the mixture onto the parchment circles, creating a small well in the center of each nest to hold the cream later.
  6. Reduce the oven temperature to 120°C (250°F) and bake for 60 minutes. The meringues should feel dry to the touch and sound hollow when tapped.
  7. Turn off the oven and allow the pavlovas to cool completely inside the oven with the door slightly ajar to prevent cracking.
  8. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
  9. Top each cooled meringue nest with a dollop of whipped cream and fresh raspberries immediately before serving.