lemon raspberry pavlova
4 egg whites, room temp
1 1/3 cup white sugar
juice of 1 lemon
zest of 1/2 lemon
2 tsps cornstarch
1 tsp white wine vinegar
topping
250 ml whipping cream
raspberries (fresh or frozen, doesn't really matter)
1. preheat oven at 350°f. line a baking sheet (i usually use a round pizza sheet) with baking parchment (if you want, you can use a cake pan to trace a circle on the parchment to size the pavlova).
2. beat egg whites (with a whisk attachment) with a pinch of salt about 2 min, until satiny peaks form (it'll sort of look like clouds). add sugar a third at a time until stiff and glossy (when you take out the beaters, the meringue stays up).
3. sprinkle on lemon juice and zest, cornstarch and vinegar. fold in carefully, making sure everything is just combined.
4. mound the meringue on the parchement, carfully shaping it out nice and round (about 9" diameter - like a cake pan). put it in the oven and immediately reduce heat to 300°f. bake for an hour and a quarter - the outer shell should be hard, cracked and golden but the inside, still squidgy.
5. remove from oven and let cool completely (i cannot overstate the mess you will have if you try to put the toppings too soon on this one).
