Meringues are baked on very low heat so they stay perfectly white. It’s a good idea to check them periodically to make sure they don’t take on color. To test if the meringues are done, try lifting one off the parchment—if it comes away easily, it is ready; if not, continue baking, checking every five minutes. Moisture will cause meringues to soften, so avoid making them on particularly humid days.
Recipe information
Yield
makes 6
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. Line a baking sheet with parchment paper; set aside. In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites, granulated sugar, and salt. Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2 to 4 minutes. Beat in the vanilla.
Step 2
Using a large spoon, scoop six fluffy mounds of meringue, each about 3 1/2 inches in diameter, onto the prepared baking sheet. Using the back of the spoon, form a well in the center of each mound, being careful not to make meringue too thin in the center.
Step 3
Dust mounds lightly with confectioners’ sugar. Bake until just dry to the touch but still white in color, about 1 1/2 hours. Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment. Meringues can be kept in an airtight container at room temperature for up to 1 day.
Step 4
When ready to serve, combine crème fraîche with 4 1/2 tablespoons confectioners’ sugar in a medium bowl. Whisk until soft peaks form. Divide crème-fraîche mixture among meringues, dolloping it in the wells. Garnish with fruit.
Pavlova how-to
Step 5
Spoonfuls of the thick meringue are dropped onto a parchment-lined baking sheet; the same spoon is used to create a well in the center of each mound.
Step 6
A light dusting of confectioners’ sugar will help them dry during baking.
