Marshmallow-y Meringue, Sweetened Cream, and Fresh Fruit: It's Pavlova

Pavlova has a crisp exterior with a marshmallowy-soft interior. It's a gorgeous, sophisticated, but approachable treat that's perfect topped with sunny lemon curd and fresh fruit.

Recipe: https://sugarspunrun.com/pavlova-recipe/

Ingredients
For pavlova
6 large egg whites, room temperature this is just under 1 cup (7.5 oz/210g)
¾ teaspoon cream of tartar
⅛ heaping teaspoon salt
1 ½ cup granulated sugar 300g
1 ½ teaspoon vanilla extract¹
For whipped cream & assembly
2 cups heavy whipping cream (473ml)
⅔ cup powdered sugar (83g)
1 teaspoon vanilla extract
Lemon or other fruit curd, optional
Fresh fruit (strawberries, blueberries, blackberries, sliced kiwi, and raspberries are all great options!).

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Large piping bag (Affiliate Link): https://amzn.to/2JAPSvk
Ateco 827 tip, optional (Affiliate Link): https://amzn.to/3rSTs7c
Stand mixer (Affiliate Link): https://amzn.to/2Hhp8zA

Instructions
00:00 Introduction
00:23 Preheat your oven to 225F (105C) and line a large baking sheet with parchment paper. Set aside.
You’ll be making the pavlova in either the bowl of a stand mixer with a whisk attachment (paddle attachment will work if you don’t have a whisk) or a large bowl with an electric mixer. Before beginning, make sure that the bowl and beaters you are using are completely clean, dry, and grease free.
00:28 Combine egg whites, cream of tartar, and salt in prepared bowl and use an electric or stand mixer to stir on low speed until the mixture begins to foam.
01:55 Gradually increase speed to high.
02:00 Add sugar 1 Tablespoon at a time, continuing to stir on high speed after each addition until sugar is dissolved (about 15 seconds after each addition).
02:52 Continue to beat on high speed until the meringue has reached stiff peaks. The meringue will be thick, opaque white, glossy, almost fluffy in consistency, sticky, and have greatly increased in volume. If you take a small bit of the meringue and rub it between your fingers, you shouldn’t feel any grit (a very minimal amount of grit is OK as it should dissolve in the oven, but it should be barely noticeable).
03:20 Add vanilla extract and stir on low speed until combined (meringue may deflate a small bit).
If making regular/single pavlova: Spoon the mixture in a mound onto prepared baking sheet. Use a spoon or spatula to form meringue into approximately 12” (30cm) round circle and smooth a divot in the center so the pavlova is shaped like a nest. Neaten up the edges with a back of a spoon so they are somewhat smooth (if you’d like, swirl the spoon along the edges to form peaks. Transfer to 225F (105C) oven and bake for 90 minutes, then turn off the oven and let pavlova sit in the closed oven for another 60-90 minutes or until cooled completely and then remove and assemble.
04:13 If making mini pavlova: Scoop (by about ⅓ cup) batter into 8 mounds onto prepared baking sheet and use a spoon to smooth into 8 nest shapes, spacing about 2” apart or pipe batter into nests using a piping bag fitted with an Ateco 827 tip. Transfer to 225F (105C) oven and bake for 1 hour. Turn off oven and let mini pavlovas sit in the closed oven for at least another hour or until cooled completely before removing and assembling.
Whipped cream & assembly
05:24 Prepare whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract in a large bowl and use an electric mixer (or stand mixer) to beat until cream is billowy and thick and stiff peaks form.
05:53 Assemble by spooning lemon or other curd in an even layer into the “nest” of the pavlova, if using. Top with whipped cream and then top with fresh fruit.
06:23 Serve immediately (a large pavlova should be sliced similar to a pie, while mini pavlovas should of course be served individually). Enjoy!
Notes
Baking Sheet
If making mini pavlova, all 8 will be a little cramped on your average cookie sheet. You can use two baking sheets, but make sure they fit in your oven the same time. I linked to the larger sheet that I used in my video in the equipment section.
Mixing Bowl
If there's even a teeny tiny bit of grease or moisture in your bowl or egg yolk in your whites they may not whip properly.
Store Bought Egg Whites
As a rule I generally don’t recommend using store-bought egg whites sold in a caton, though people have reported mixed results. Generally these egg whites say on the label that they won’t whip, so I recommend using fresh egg whites.
Egg Yolks
Save your egg yolks! Use them to make a batch of lemon curd to use in the pavlova, or make creme brulee, pound cake, or chocolate pie!

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