Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 ½ cups superfine sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 4 ripe peaches, thinly sliced
- ½ cup heavy cream
- 2 tablespoons honey
- ¼ cup chopped toasted almonds (optional)
Instructions
- Step 1: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Using a pencil, lightly draw a 9-inch circle on the parchment paper as a guide for the pavlova.
- Step 2: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the superfine sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vinegar and vanilla extract.
- Step 3: Carefully spoon the meringue mixture onto the prepared baking sheet, forming a large circle within the pencil guideline. Create a slight well in the center to prevent cracking.
- Step 4: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely (at least 2 hours). This slow cooling prevents cracking.
- Step 5: Once completely cool, whip the heavy cream until soft peaks form. Gently fold in the honey. Top the cooled pavlova with the whipped cream and arrange the sliced peaches on top. Drizzle with extra honey and sprinkle with toasted almonds (if using).
Notes
- Store leftover pavlova in an airtight container at room temperature for up to 2 days, but the crispness may diminish slightly.
- For a slightly softer meringue, briefly reheat the pavlova in a low oven (150°F/65°C) for 5-10 minutes before serving.
- Serve the Peach Pavlova with a scoop of vanilla bean ice cream for a decadent summer treat.
- To ensure perfectly stiff peaks, make sure your egg whites and mixing bowl are completely free from any grease or yolk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American