Pre-heat oven to 250F. Line a sheetpan with parchment paper and draw outlines for your pavlova with a round glass.
Mix the sugar and starch, then pre-measure the vinegar.
Whip the room temperature egg whites until frothy, and then slowly add the sugar and starch mixture.
Continue whipping the whites until smooth and shiny, add the vinegar.
Whip the pavlova mixture until stiff peaks form. Spoon, or pipe the pavlova onto the pre-lined sheet pan.
Place in the pre-heated oven and immediately drop temperature to 225F. Bake for 1 hour.
Let the plain pavlova bases cool in the oven without opening the door to prevent cracking.
For the Blueberry Sauce & Garnish
Mix the fruit juice, sugar, and lemon in a sauce pot, and simmer until the sauce coats a spoon.
Whip the cream until thick and fluffy.
To Garnish the Blueberry Pavlova's
Spoon the whip cream onto the pavlova bases, and drizzle with the blueberry sauce. Garnish with fresh berries and serve!
If making the pavlova ahead of time, try to do it the night before serving and then simply keep them in the oven after turning of the heat. This should keep them crisp and avoid moisture getting at them.One serving has 227.7 calories.
Blueberry Pavlova – A Simple & Elegant Dessert https://www.earthfoodandfire.com/blueberry-pavlova/ August 23, 2017