Summer Berry Pavlova – a delicious recipe with egg whites, salt, sugar, cornstarch, white wine vinegar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300 degrees. Prepare a large cookie sheet by covering it with a sheet of parchment paper.
2
Beat egg whites until glossy peaks form. Gradually add sugar, salt, beating continuously. Sprinkle corn starch, vinegar and vanilla and gently fold into egg whites.
3
Mound the egg white mixture on the parchment and shape gently into an 8-inch circle.
4
Put the meringue in the oven and immediately reduce the temperature to 250 degrees. Bake one hour, 15 minutes. Turn off the oven and let the meringue cool completely in the oven. While the meringue is baking, cut strawberries in half, if using, and mix them with the other berries. Add the lemon juice and a bit of sugar to taste (you don't need much!) and let berries sit in the refrigerator until the meringue is ready. They should release some nice juice that you'll use later.
5
When it is cool and dry, place meringue on serving dish, spread whipped cream over it evenly, and top with the berry mixture, including the berry juice. Serve immediately, right from the cookie sheet.
603
kcal
Calories
37
g
Fat
55
g
Carbs
15
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: 4 egg whites, 1 pinch salt, 1 cup granulated sugar, plus 1 tbsp., 1 teaspoon cornstarch, and more.
Yes, Summer Berry Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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