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Pavlova shell

Time 25 minutes
Yields Serves 10 to 12
Pavlova shell
1

Heat the oven to 350 degrees. Draw an 8-inch circle on a sheet of parchment paper and line a baking sheet with the parchment.

2

In a standing mixer fitted with a whisk or using a handheld mixer, beat the egg whites and salt on medium-high speed until peaks form, about 3 minutes.

3

With the machine on medium speed, whisk in the sugar a little at a time, then turn the machine back to high to fully incorporate.

4

Add the cornstarch and whisk to blend, then add the vinegar and, when incorporated, whisk in the vanilla.

5

Pile the meringue onto the parchment paper, using a spatula to spread the meringue around the circle and piling the sides slightly higher than the middle. Put into the oven and immediately reduce the temperature to 300 degrees.

6

Bake the meringue for 1 1/2 hours, then turn the oven off and prop open the door. Let the meringue cool down completely. It can be stored uncovered for several hours.

Adapted from a recipe by Jenni Barnett.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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