For Single Pavlova
4 egg whites, room temperature
3/4 cup white granulated sugar (150g)
¼ cup brown sugar (50g)
1 tsp. vinegar (5ml)
1 tsp. cornstarch (2g)
OR
For Double Pavlova
6 egg whites, room temperature
7/8 cup white granulated sugar (175 g)
1/3 cup brown sugar (70g)
1 tsp. vinegar (5ml)
1 tsp. cornstarch (2g)
Heat your oven to 275°F (140°C) for 15 minutes.
To make the pavlova, place the egg whites in the bowl of an electric mixer. Whip the egg whites until they are cloudlike, fluffy yet firm, about 3-4 minutes. Overwhipped egg whites will have a rough, jagged texture so watch the egg whites closely as they are whipping.
While the egg whites are whipping, in a separate bowl, mix together the white sugar and brown sugar. Set aside. In a separate small bowl, mix together the cornstarch and vinegar. Set aside.
Once the egg whites appear fluffy and firm, add the sugar mixture one spoonful at a time, allowing to incorporate before adding the next spoonful, about 5 seconds. Once all of the sugar is incorporated, add the vinegar/cornstarch mixture. Whip for 5-10 seconds more, blending well. Turn off the mixer.
Cut a square of parchment paper and trace an 8″ circle (20-21 cm) onto the paper (I find this easiest to do by tracing around a clean mixing bowl) Trace 2 circles if you are making a double pavlova. Spoon the pavlova mixture onto the parchment, following the pencil circle as your guide. Leave a hollow portion in the middle of the pavlova.
Bake in the preheated oven for 1 hour. After 1 hour, turn off the oven, and allow the pavlovas stay in the oven as it cools down, about 2-3 hours.
After the pavlova is completely cool, it is ready for filling and serving.
Note: A small dab of pavlova mixture underneath the parchment paper can be used to adhere the parchment to the baking sheet so that the paper doesn’t warp or wrinkle while baking.
Find it online: https://www.kitchenwrangler.com/2020/09/brown-sugar-pavlova/