Candy Cane Pavlova – a delicious recipe with egg whites, sugar, white vinegar, cornstarch, whipping cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0F (150u00b0C). Line a baking sheet with parchment paper. Trace a 10 inch (25 cm) circle with a marker on the parchment, then add a 4 inch (10 cm) inner circle. When marker dries, flip it over so that the marked side is facing down.
2
Whisk egg whites using an electric mixer until foamy. With mixer running, gradually add sugar. Increase speed to high and whisk until egg whites are glossy, thick, and hold stiff peaks; about 4 to 7 minutes. Stir vinegar with cornstarch until smooth. Whisk into egg whites.
3
Spoon mixture onto prepared sheet following the marker lines to create a wreath. Use the back of a large spoon to create indentations for the whipped cream.
4
Place pan in the oven and reduce temperature to 250u00b0F (120u00b0C). Bake 90 minutes or until meringue is golden and cooked through. Let cool completely.
5
Using an electric mixer on high, whip cream with sugar and peppermint until it forms soft peaks. Spoon into indentations in meringue. Roughly crack 4 candy canes into large pieces and sprinkle over whipped cream, then place 8 whole ones evenly apart so each serving gets a candy cane.
6
Find more delicious holiday recipes at www.walmart.ca/recipecentre.
1149
kcal
Calories
66
g
Fat
120
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 egg whites, 1 3/4 cups (425 mL) granulated sugar, 1 tsp (5 mL) white vinegar, 1 tsp (5 mL) cornstarch, and more.
Yes, Candy Cane Pavlova falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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