Pavlova Christmas Trees
From the Blog Author
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
Beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
Gently fold in vanilla, vinegar, and cornstarch; add green food coloring if desired.
Pipe meringue in tree shapes, stacking layers to create height.
Bake for 1 hour, then turn off the oven and let the meringues cool inside for an additional hour.
Whip cream, powdered sugar, and vanilla until fluffy.
Decorate cooled meringues with the whipped cream and sprinkles.
Serve and enjoy your festive treat.
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Frequently Asked Questions
How should I store these Pavlova Christmas Trees to keep them crispy?
Pavlova is best stored in an airtight container at cool room temperature, away from humidity, for up to 2 days before serving. Avoid refrigerating the meringue base, as the moisture will cause it to weep and lose its crisp texture. Only whip and apply the cream topping just before you plan to serve the trees.
Can I make the Pavlova Christmas Tree meringue base ahead of time?
Yes, the baked meringue base can certainly be made ahead of time; it bakes for 2 hours at 250°F (120°C). Once completely cooled, store the meringue shells in a dry, sealed container for up to 3 days. Remember to assemble the whipped cream and any fresh fruit toppings just before serving to maintain the best texture.
What is the secret to getting stiff peaks when whipping the egg whites for this pavlova recipe?
Achieving stiff peaks requires beating the 4 large egg whites until soft peaks form, and then gradually adding the granulated sugar while continuing to beat. Ensure your bowl and whisk are completely grease-free, and incorporating the 1 teaspoon of white vinegar helps stabilize the foam for that perfect, glossy, stiff peak structure.
