How to Make Gingered Peach Pavlovas

Step-by-Step Guide

1. 1

   Step 1: Preheat the oven to 250F/ 130C and line a baking sheet with either parchment paper or Silpat.

   Mix the cornstarch with 1½ tablespoons sugar and set aside.
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   Step 2: With an electric mixer

   Beat in the vanilla, then gradually beat in the rest of the sugar, one tablespoon at a time.
   
   When done, continue beating for 2 more minutes, until stiff peaks form.
   
   Sift the cornstarch and sugar mixture over the egg whites and gently fold in until incorporated. , Using the back of a spoon, gently make an indentation in the center of each mound, forming each meringue into a ‘nest’, 3-inches wide. , Using a metal spatula, transfer the meringues to a rack and cool completely.
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   Step 3: beat the egg whites with the cream of tartar (or its substitutes) until soft peaks form.

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   Step 4: Using two spoons

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   Step 5: scoop the meringue into the prepared baking sheet

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   Step 6: making a total of 6 mounds

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   Step 7: leaving at least 2 inches (5.1 cm) between each mound to allow for expansion during baking.

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   Step 8: Bake meringues until crisp and barely golden on the outside

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   Step 9: but still soft on the inside

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    Step 10: approximately 55 minutes.

Detailed Guide

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