Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit. It's a perfect Valentine's Day dessert or the perfect way to enjoy fresh berries.
Line a large cookie sheet with brown paper bag or parchment paper
Draw the desired size circle or circles using a pencil onto the paper, 8-10 inch wide
In large bowl, beat egg whites and cream of tartar until soft peaks form. Use a stand mixer with whisk attachment or a hand mixer with a glass or metal bowl.
Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
Add in vanilla and beat for 1-2 more minutes.
Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon or off set spatula.
Place in 300 degree F oven and reduce heat to 250 degrees F IMMEDIATELY
Bake for 60-90 minutes or until firm and dry to touch (inside of meringue will be soft) . A thicker meringue will take more time. Turn off oven at end of baking time and leave pavlova in the oven until completely cooled
Remove from oven; cool completely. Meringue should feel dry and crispy to the touch and remove easily from the paper.
Place on serving plate and fill with whipped cream and fresh fruit before serving.
Keep refrigerated until ready to serve if not serving immediately. Do not add whipped cream and fruit more than an hour or two ahead of time. I prefer to do it right before serving.
Notes
Separate egg whites from egg yolks while the eggs are cold.
Use allow egg whites to come to room temperature before whipping them with the sugar.
When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
Be sure your mixing bowl and beater are nice and clean. Dirt in the bowl can cause your egg whites not to whip properly.
Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.
If using a hand mixer use a glass or metal bowl, not a plastic bowl.