Chocolate Pavlova
Chocolate Pavlova
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Ingredients
  • 2 teaspoons (10 ml) cornstarch
  • 1 teaspoon (5 ml) white vinegar
  • 4 egg whites, at room temperature
  • 1 cup (250 ml) sugar
  • Preparation
  • With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper.
  • In a small bowl, dissolve cornstarch in vinegar. Set aside.
  • In a bowl, beat egg whites with an electric mixer until frothy. Gradually add sugar while beating until stiff peaks form. Stir in cornstarch mixture.
  • Spread meringue on the baking sheet forming a 20-cm (8-inch) disc. Bake for 1 hour and 15 minutes. Meringue will turn light brown. Remove from the oven and let cool completely. It will sag slightly as it cools.
  • Description
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