Witches Brew Pavlova

For the meringue:

• 100 grams egg whites, room temperature

• 1 teaspoon vanilla extract

• 100 grams granulated sugar

• ¼ teaspoon salt

• ¼ teaspoon cream of tartar

• 1 teaspoon cornstarch

• 1 teaspoon lemon juice

For the whipped cream:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon coconut extract

• Green gel food coloring, as desired

For the topping (optional):

• Candy corn

• Gummy eyeballs

• Candy pumpkins

1. Preheat oven to 250℉. Line a baking tray with parchment paper and set aside.

2. Make the meringue: Add egg whites and vanilla to the bowl of a stand mixer, fitted with a whisk attachment. Mix at medium-low speed until frothy then slowly stream in the sugar and salt. Increase the mixer to medium-high speed. 

3. Mix until stiff peaks form, about 5-7 minutes. Test the meringue by dipping the whisk into the meringue, and if the meringue stays up, then it is ready. If the tip curves, it needs to be mixed a bit more. Gently fold in the cream of tartar, cornstarch, and lemon juice.

4. Spoon the meringue onto prepared baking tray then into an 8-9-inch circle. Use the back of a spoon to create a dip in the center and decorative peaks along the edges.

5. Bake for about 90 minutes, or until firm and dried along the edges. Turn off the oven and allow the pavlova to cool in the oven (with the door closed) for at least 2 hours. Remove from oven and cool completely on the baking tray.

6. Make the whipped cream: In a large mixing bowl, combine the heavy cream, powdered sugar, coconut extract, and green food coloring. Use an electric hand mixer to whip the cream until stiff, about 3-5 minutes.

7. Assemble the pavlova: Use a spoon to scoop the whipped cream into the center of the pavlova. Decorate with candy, as desired. Enjoy!