- 4 egg whites
- 1 cup sugar
- 1 1/2 tsp. corn starch
- 1 tsp. vanilla extract
- 1 tsp. white wine vinegar
- 2-3 tsp. beet juice *optional* (to use as food coloring)
- 1 cup cold heavy whipping cream OR 1 cold can full fat coconut milk
- 1 Tbsp. sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 cup fresh strawberries
- 1 Tbsp. mint
Preheat the oven to 250
Put a piece of parchment paper on a baking sheet. Trace a 9 inch circle on the paper - about the size of a pie pan or dinner plate. Set aside.
Separate egg whites and beat them with a hand mixer or stand mixer. Make sure the bowl is very clean and very dry. Whip them on low working your way up to medium until stiff peaks are formed and your beaters are leaving tracks in the whites. (Reference for whipping egg whites.)
Then add sugar a few tablespoons at a time. Continue mixing a few seconds before adding more, gradually increasing the speed towards high. Do this until the sugar has all been incorporated and the mixer is at high.
When the mixture is fluffy (it should not be liquidy) add the corn starch, vanilla, vinegar and beet juice/coloring if using. Blend it in for about 20 seconds.
Immediately empty the mixture onto the circle you made on your parchment paper. Use a spatula to shape it and scrape the bowl. Put it in the oven for 60-70 minutes.
When it's done pull it out to cool completely. It will start to crack and that's fine, just leave it to cool. You can save it in an airtight container to use later. Once you add the toppings you only have about an hour or 2 to eat it, so plan accordingly.
For the whipped cream. Add cream, vanilla, sugar and almond extract to a bowl and mix until it's the consistency of whipped cream. Spoon it on top of the cooled pavlova. Top with strawberries and mint and dive in!