Sheet Pan Pavlova with Lavender Berries
 
Makes 10 to 12 servings
Ingredients
  • 1½ cups sugar
  • 6 large egg whites
  • ¼ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1½ teaspoons distilled white vinegar
  • 1½ cups heavy whipping cream
  • 2 cups mixed berries
  • Lavender Simple Syrup (recipe follows), divided
  • Garnish: fresh mint leaves
Instructions
  1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper.
  2. In the top of a double boiler, whisk together sugar, egg whites, and salt by hand. Cook over simmering water, gently whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120° to 130°.
  3. Carefully transfer sugar mixture to the bowl of a stand mixer. Using the whisk attachment, beat at medium-high speed until stiff peaks form, 4 to 5 minutes.
  4. In a small bowl, stir together cornstarch, vanilla, and vinegar until smooth. Add to sugar mixture, and beat at medium-high speed until incorporated, about 30 seconds. Spoon meringue onto prepared pan; using a spatula, spread into a rectangle about 1 inch thick. Place in oven.
  5. Immediately reduce oven temperature to 225°. Bake until dry to the touch, about 1 hour. Turn oven off, and let meringue stand in oven with door closed for 8 hours or overnight.
  6. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until medium peaks form.
  7. Just before serving, in a large bowl, gently toss together berries and ¼ cup Lavender Simple Syrup to coat. Spoon whipped cream onto Pavlova, and top with berry mixture. Garnish with mint, if desired, and drizzle with remaining Lavender Simple Syrup. Best served same day.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sheet-pan-pavlova-lavender-berries/