- 4 large egg whites
- 1 pinch table salt
- 1 1/4 cup superfine sugar
- 2 tsp corn flour
- 1/4 tsp vanilla extract
- 1 tsp vinegar plus additional for wiping bowl
- 1 canister fat-free whipped cream
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
Preheat oven to 350 degrees.Line two baking pans with parchment paper. Wipe a bowl with a bit of vinegar and add egg whites and salt.
Use an electric mixer to beat whites until they hold stiff peaks when you pull the beaters straight up (2-3 minutes).
Slowly add sugar, beating constantly, until mixture is thick and meringue-like. Sprinkle top with cornflour, vanilla, and vinegar and fold in to combine.
Use a ¼ cup measure to spoon merengue into 16 even circles (8 per cookie sheet). Use a teaspoon to make a slight nest-like indent in the center of each. Place sheets in the oven, turn down to 300 degrees, and bake for 30 minutes.
Turn the oven off and bake for an additional 30 minutes. Remove from oven and let cool completely.
When ready to serve, pipe 2 TB whipped cream into center of each nest. Top with 1 TB strawberries and serve.
Pavlovas can be made ahead and stored in an air-tight container at room temperature for up to 2 days.Top with whipped cream and berries just before serving.