25 minutes
Light and flavorful Swiss meringue made with vanilla bean seeds, perfect for piping into clouds or spreading over pies.
Egg Whites, from 5 to 6 large eggs
cups
Plain Sugar, lightly toasted
cups
teaspoons
Cream Of Tartar
teaspoons
Vanilla Bean Seeds, scraped from 1 split vanilla bean
each
1. Prepare Steaming Water
Fill a wide pot with water and place it on the stove. Bring the water to a steaming-hot temperature and then reduce it to a gentle simmer.
2. Combine Ingredients in Mixer Bowl
In the bowl of your stand mixer, combine the egg whites, sugar, salt, cream of tartar, and the vanilla seeds if you're using them. Place the mixer bowl over the pot of steaming water, ensuring the bowl sits securely with the help of a crumpled tinfoil ring if needed. Stir and scrape the mixture constantly with a flexible spatula until the egg whites reach 175°F (79°C).
3. Whip the Meringue
Transfer the bowl to your stand mixer fitted with the whisk attachment. Whip the mixture at high speed for about 5 minutes until the meringue is glossy and stable, and starts to ball up inside the whisk.
Spread the meringue into a large, flat circle and bake. Top the crisp meringue base with whipped cream and fresh fruit for a classic pavlova.
Pipe or spread the meringue over a pre-baked pie filled with lemon curd, and then brown the meringue topping under a broiler or with a torch.
Drop spoonfuls of the meringue onto a baking sheet, and bake at a low temperature until crisp. You can add chocolate chips, nuts, or dried fruit to the meringue before baking.
Break the baked meringue into pieces and fold it into whipped cream along with fresh berries for a quick and delightful dessert.
After piping your meringues, lightly drizzle them with melted dark or white chocolate, or sprinkle with mini chocolate chips before baking. Chocolate adds a decadent twist to the light meringues.
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