Ingredients
Method
For the pavlovas:
- Preheat the oven to 350º F (180° C). Place parchment paper on a rectangular baking sheet.
- In a clean and dry bowl whisk the egg whites with a mixer until soft peaks form (about 5 minutes). Whisk in the sugar in two additions and beat for 2 minutes after each addition. Now the peaks forming will be stiffer and won´t move as much when you lift up the mixer whisk.
- Add in the vanilla, the cornstarch, vinegar and salt and beat for 1 more minutes. Using a spoon, form circles using the mixture, forming the pavlovas, and with the backside of the spoon make a hole in the middle of each, to leave some space for the whipping cream and strawberries.
- Put thebaking sheet in the oven and as soon as you close the oven door bring the temperature down to 190º F (90°C). Bake until the pavlovas are firm and dry, for about 90 minutes. It is important not to open the oven door while baking them so no air comes in.
- Once the time has passed, turn off the oven but leave the pavlovas in it to cool down while still there. Once cold you can serve immediately or keep in a cool dry place for 2 days.
To decorate:
- To make the sauce put a sakillet on the stove to medium heat. Wash and cut half of the strawberries in small cubes and add put them on the skillet with the sugar. Cook for 8 minutes aprox. until a thick sauce forms.
- Once this time has passed, add in the lemon juice and cook for 2 more minutes. Remove from the heat and once cool decorate the pavlovas with the whipping cream, the strawberry sauce and whole strawberries.