Holiday Pavlova Wreath

[nverland]

Holiday Pavlova Wreath
YIELD: 16PREP TIME: 25 MINUTESCOOK TIME: 1 HOUR 15 MINUTESTOTAL TIME: 1 HOUR 40 MINUTES

INGREDIENTS:

8 large egg whites, room temperature
2 1/2 cups granulated sugar (the finer the texture the better)
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon vanilla extract (or better yet, vanilla bean paste)
2 cups heavy whipping cream
Garnish: sugared cranberries and fresh mint leaves

DIRECTIONS:
Preheat oven to 400-degrees F. Line a large baking sheet (at least 13×18-inches) with parchment paper.
Using an electric mixer whisk egg whites on high until stiff. Continuing to beat, gradually add sugar and beat until dissolved. Add lemon juice and extract, then sprinkle/sift in cornstarch; beat on high until very stiff and glossy peaks form, about 3-5 more minutes.
Using a rubber spatula, gently shape meringue into a ring. Reduce oven temperature to 200-degrees F. Bake meringue for 1 hour and 15 minutes. Turn off oven and leave meringue in oven until totally cooled (about 4 hours).* Store in airtight container until ready to serve. Before decorating, gently transfer the meringue to a cake plate.
In the bowl of a stand mixer fitted with a whisk, beat heavy whipping cream until stiff peaks form.
Gently spread whipped cream evenly over top of meringue wreath, or using a frosting bag with wide tip, pipe whipped cream as desired on top of meringue.
Decorate the top with sugared cranberries and fresh mint leaves.

A few Pavlova recipe notes:

*Pavlova can be made ahead a few days. Humidity is not a friend of meringue, so if making ahead it’s best to be prepared with an airtight container large enough to store the Pavlova.
*Add the whipped cream and fruit right before serving as the moisture from both as well as weight will begin to break down the Pavlova.
*Don’t be in a hurry. This recipe is really not difficult. As with most things in life, take your time at each step. Once the meringue has finished cooking, follow the instructions and leave it in the oven (that has been turned off) to completely cool. Completely. Cool. This means planning ahead. Reserve that oven space!
*The wreath I made barely fit on a 13×18-inch baking sheet. If you don’t have a baking sheet that large, make an oval wreath OR make two smaller wreaths.
*Egg whites are easier to separate from yolk when cold.
*As far as the granulated sugar goes, I have found that certain brands are finer than others. The finer the sugar grain the quicker it will dissolve into the egg whites. If you own a food processor you can quickly pulse granulated sugar to a finer texture if you’d like.