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Looking for something that'll make everyone go "wow" when you bring it to the table? This pavlova is your answer! The crispy meringue base gets topped with cinnamon-spiced apples and a drizzle of maple syrup. It's light (so you can actually eat it after a big Christmas dinner), looks spectacular, and tastes like winter wonderland in every bite.

This is definitely the most challenging of the bunch. Meringues can be temperamental - humidity, egg temperature, and even how you look at them seem to matter! Plus, timing the assembly is crucial since the meringue can get soggy if you top it too early. Maybe save this one for when you're feeling adventurous or want to impress your mother-in-law!

Difficulty Level: Expert (5/5)
Prep Time: 1 hour
Bake Time: 1.5 hours
Cool Time: 2 hours
Total Time: 4.5 hours
Servings: 8-10

Equipment Needed

Stand mixer with whisk attachment
Large baking sheet
Parchment paper
Pencil and 9-inch plate for template
Rubber spatula
Large skillet
Clean kitchen towel
Measuring cups and spoons
Candy thermometer (optional but helpful)

Ingredients

For the Meringue

6 large egg whites, room temperature
1½ cups granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
¼ teaspoon salt

For the Apple Topping

4 large apples (Honeycrisp or Granny Smith), peeled and sliced
¼ cup unsalted butter
⅓ cup maple syrup
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of salt

For Assembly

2 cups heavy cream
¼ cup maple syrup
1 teaspoon vanilla extract
Caramel sauce for drizzling
Toasted pecans for garnish (optional)

Instructions

Prepare for Baking

Preheat oven to 300°F (150°C).
Draw 9-inch circle on parchment paper.
Flip paper over (circle should be visible) on baking sheet.
Clean mixer bowl and whisk with vinegar, then dry thoroughly.

Make the Meringue

Beat egg whites on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating well after each addition.
Continue beating until stiff, glossy peaks form and mixture feels smooth (not gritty).
Beat in cornstarch, vinegar, vanilla, and salt.
Spoon mixture onto parchment, using circle as guide.
Create a slight depression in center for filling.
Use spatula to create decorative swirls on sides.

Baking and Cooling

Reduce oven to 250°F (120°C).
Bake for 1.5 hours.
Turn off oven, leave meringue inside with door closed for 2 hours.
Remove from oven, let cool completely.

Make Apple Topping

Melt butter in large skillet over medium heat.
Add apples, maple syrup, and spices.
Cook until apples are tender but not mushy, about 10 minutes.
Let cool completely.

Whip Cream

Beat heavy cream until soft peaks form.
Add maple syrup and vanilla.
Beat until stiff peaks form.

Assembly

Just before serving, fill pavlova with whipped cream.
Top with cooled spiced apples.
Drizzle with caramel sauce.
Sprinkle with toasted pecans if using.

Critical Pro Tips for Perfect Pavlova

Egg whites must be room temperature and completely yolk-free
Bowl and whisk must be completely clean and dry (even a speck of grease will prevent proper whipping)
Add sugar very gradually (this ensures it dissolves completely)
Never open the oven door during baking or cooling
Make on a dry day - humidity is the enemy of meringue
Use older eggs (about a week old) - they whip better than fresh ones
Test meringue by rubbing between fingers - should feel smooth, not gritty
Create a slight indent in the top - this helps hold the filling
Let cool completely in the oven - sudden temperature changes cause cracks
Only assemble right before serving to prevent the meringue from getting soggy

Common Troubleshooting

If meringue is weeping: Sugar wasn't dissolved completely during mixing
If meringue is beige: Oven temperature was too high
If meringue cracks severely: Temperature changed too quickly during baking or cooling
If meringue is chewy: Was exposed to humidity or overbeaten

Make-Ahead Tips

The meringue shell can be made up to 2 days ahead if stored in an airtight container
Apple topping can be made 1 day ahead and reheated gently
Whipped cream must be made just before serving
Never store an assembled pavlova - the moisture will soften the meringue

Variations

Replace apples with pears or quince
Add a layer of lemon curd under the whipped cream
Swap maple syrup for honey in both topping and cream
Add crushed toffee pieces for extra crunch
Incorporate warming spices like cardamom or allspice into the apple mixture
Use brown sugar instead of maple syrup for a deeper caramel flavor

Storage

Unfilled pavlova: Store in an airtight container at room temperature up to 2 days
Apple topping: Refrigerate up to 3 days
Assembled pavlova: Best consumed within 2 hours

Remember: A perfect pavlova has a crisp outer shell with a slightly chewy, marshmallow-like interior. Don't be discouraged if your first attempt isn't perfect - even experienced bakers consider pavlova to be one of the more challenging desserts to master. The key is patience and attention to detail in both the preparation and baking process.