A meringue recipe used for Pavlova desserts
About this recipe
Here's a recipe that you can use if you are going to bake a pavlova cake
Simply put, this meringue is a French meringue with extra ingredients to dry it out really well and withstand the cream and fruit confit/jam. I am also showing you how to prepare the meringue before adding the rest of the Pavlova ingredients (coating with chocolate)
1. The Pavlova Meringue is a French Meringue to which we add Lemon and Cornstarch : this helps to dry out the meringue
2. Pour the Egg Whites (4 Tablespoons or 60 g) into a mixing bowl and wait 30 minutes (they will whip nuch better if they are at room temperature)
3. Start whipping: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
4. Start on moderate speed (egg whites will hold better): With the stand mixer, I use the Speed #4 (1-10)
KitchenAid 7-Quart Stand Mixer
Hamilton Beach Stand Mixer
Hand Mixer
5. After 4 minutes, pour the first Sugar (1 Tablespoon or 20 g)
6. Increase the speed: With the stand mixer, I use the Speed #6 (1-10)
7. After 3 minutes, pour the 2nd Sugar (1 Tablespoon or 20 g)
8. Increase the speed: With the stand mixer, I use the Speed #8 (1-10)
9. After 2 minutes, add in the Lemon Juice (1 teaspoon or 4 g)
10. Increase the speed and keep whipping for 1 minute. With the stand mixer, I use the Maximum Speed #10 (1-10)
11. Over the bowl, sift the Icing Sugar (¼ Cup or 50 g)
12. Manually fold, with a rubber spatula
KitchenAid Silicone Spatula Set 
Le Creuset Silicone Spatula
13. Transfer to a Pastry Bag with a Plain Pastry Tip, 0.78" (or 25/32" or 2 cm) in diameter
Matfer Bourgeat Pastry Bags
Disposable Pastry Bags
Plain Pastry Tips Set, Stainless Steel
Baking
14. You may shape the meringue the way you want. I am going to shape my meringue in a circular shape, with "little balls"
15. One trick to make a nice regular shape is to "dip" a pastry ring into icing sugar and transfer onto the silicone mat or the parchment paper
Perforated Baking Pan
Silicone Baking Mat
Tart Ring 8″
16. That way, you have a pattern that will help you pipe a perfect shape
17. Pipe the pavlova meringue
18. Bake in preheated oven at 220 °F / 100 °C for 3 hours or more
19. Then turn off the oven and let the meringue dry out a few hours
20. The meringue must be completely dried and at room temperature
Chocolate Coating
21. Additionally, I recommend to melt white chocolate and coat the meringue : the fat from the chocolate will prevent the meringue to turn soggy when we add the jam confit and the cream
Pastry Brush
Silicone Brush, Heat Resistant for Pastry and Barbecue