1 1/2 teaspoons rosewater essence (or use vanilla essence)
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6 or 180g) large egg whites, preferably room temperature
Fresh berries, like strawberry, raspberry, blueberry, blackberry etc.
Whipped Cream for topping
In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the rosewater. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
Pipe or spoon the meringue into 10-12 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency.
This one has just the pavlova with the lavender whipped cream and lavender syrup; it was far too sweet.
Makes 10-12 pavlovas.