Gather the pavlova ingredients - * Egg whites * Granulated sugar * Vanilla extract
– Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. – Beat on medium speed until the egg whites become foamy - about 15 seconds. – With the mixer on medium-low speed, slowly add the sugar (about 1 tablespoon at a time). Adding all of the sugar should take about 2 minutes.
Once all of the sugar has been added, turn the mixer to high speed and beat until the egg whites form a stiff peak.
– Add the vanilla and mix to combine - scrape down the sides of the bowl as needed. – Pipe or spoon the mixture onto the baking sheet. I piped 3" pavlovas. – Bake for 1 hour, then turn the oven off (but leave the pavlovas inside) and allow it to cool for one hour.
Gather the toppings - * Sugar * Lemon juice * Blueberries * Strawberries * Whipped cream
– In a small bowl, combine strawberries, blueberries, sugar, and lemon juice. Set them aside to macerate for 10 minutes. – To serve, fill each pavlova with whipped cream and top with macerated berries. Enjoy immediately.
Full recipe at mildlymeandering.com