Ultimate Pavlova Recipe: Crisp Meringue with Cream & Fruit

Preheat the oven to 225˚F and line a large baking sheet with parchment paper. In a stand mixer, beat 6 egg whites on high speed for 1 minute until soft peaks form, then gradually add 1.5 cups sugar and beat for 10 minutes until stiff, smooth, and glossy peaks form.

Use a spatula to gently fold in 0.5 Tbsp lemon juice and 0.5 Tbsp vanilla extract, then fold in 2 tsp corn starch until well blended.

Pipe the meringue into 3 to 3.5 inches wide nests onto the parchment paper using a Wilton 1M Tip, making an indent in the center with a spoon.

Bake at 225˚F for 1 hour and 15 minutes, then turn the oven off and let the meringue sit in the hot oven for another 30 minutes without opening the door.

Transfer the pavlova with the parchment paper to a counter or cookie rack and allow it to cool completely to room temperature.

In a large, cold mixing bowl, combine 1.5 cups cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2.5 minutes until whipped and spreadable.

Pipe the prepared frosting onto the cooled pavlovas and top generously with fresh fruit and optional mint leaves.