Whipped Cream & Topping
To prepare meringue: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.Advertisement
Beat egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add sugar 1 tablespoon at a time, beating until the mixture is stiff, shiny and smooth, about 5 minutes. Sprinkle cornstarch, almond extract and vinegar over the whites and use a spatula to gently but thoroughly fold it all together.
Spoon the meringue mixture onto the center of the prepared pan. Using the back of a spoon, gently spread it outward into a 12-inch circle, building the edge up slightly and smoothing the center down so there is a bowl-shaped dip.
Bake the meringue until dry on the outside and a creamy tan color, about 1 1/4 hours. Turn off the oven, crack the door, and let the meringue cool completely, about 1 hour. (It's OK if it cracks a little while it cools.) Carefully remove the paper and gently place the meringue on a flat serving plate.
To prepare whipped cream, assemble & serve: Just before serving, beat cream and vanilla in a mixing bowl with an electric mixer on medium speed until soft peaks form.
Fill the center of the meringue with the whipped cream, arrange fruit on top and drizzle with Cointreau.
To make ahead: If it's not humid, store cooled meringue (Steps 1-4) in an airtight container or well wrapped for up to 1 day. If it is humid, assemble pavlova and serve shortly thereafter.
Equipment: Parchment paper
1 1/2 fat, 1 other carbohydrate, 1/2 fruit