Pavlova Recipe

Pavlova is a beautiful meringue-dessert that has a thin, delicate outer shell and marshmallow-like center. Top it with whipped cream, Lemon Curd and fresh fruit for the ultimate Springtime dessert!

5 from 2 votes

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Prep Time: 30

Cook Time: 1 30

Resting Time: 6

Total Time: 5

Servings: slices

Ingredients

US Customary - Metric

150 g egg whites about 5 large eggs, room temperature
¼ teaspoon cream of tartar
1 ¼ cups superfine sugar*
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
1 Tablespoon cornstarch

Instructions

Preheat oven to 350°F (176°C). Line a baking sheet with parchment.
In the bowl of a stand mixer, using the whisk attachment, whisk the egg whites and cream of tartar on medium speed (speed 4 for KitchenAids) until a soft peak forms, about 5 minutes
Turn the speed to low (speed 2) and slowly add the sugar, 1-2 Tablespoons at a time. Allow it to fully incorporate in between each addition, about 30 seconds. This may take a total of 5-7 minutes. Once the sugar has been added, increase speed to medium-high (speed 6). Beat mixture until glossy stiff peaks form, about 2 minutes. You should be able to turn the whisk upside down and the meringue mixture won't move.
Add the vanilla extract and beat for one more minute.
Fold in the vinegar with a rubber spatula.
Sprinkle the cornstarch over the mixture and fold it in. You can dip your spatula in the mixture and slightly shake it to disperse the cornstarch, making it easier to incorporate. Mix on high speed for 15 seconds for one last whip to incorporate these ingredient additions.
Spread mixture into an 8-inch circle in the center of the parchment. Make a slight well in the center where your toppings will go later.
Place in the oven on the middle rack of the oven. Turn oven down to 225°F. Bake for 90 minutes, until the Pavlova is dry and firm. The Pavlova should have a white color and pull slightly away from the baking sheet, at the base, when done. Do not open the door as the change in air temperature can cause the Pavlova to crack.
Turn the oven off, leave the door closed. Turn on the oven light. Let the Pavlova cool in the oven for at least 4 hours before serving. You can also store it in the oven with the light on for up to 24 hours. However, it is best served same day.
To serve, top it with whipped cream and fresh berries. (It's especially delicious with my homemade lemon curd!)
See notes for serving and storage suggestions.

Notes

Sugar - You can buy superfine/caster sugar or make your own. To make your own, pulse granulated sugar in a food processor until it becomes superfine, almost like powder. A high-powered blender also works great for this. I've noticed the process is much faster in a high-powered blender (takes up to 1 minute) than in a food processor (takes up to 5 minutes).
Acid - Cream of tartar is an acid. An acid is necessary in this recipe to help the pavlova hold its shape. You can substitute the 1/2 teaspoon cream of tartar with 1 teaspoon lemon juice. However, I do prefer the cream of tartar as it helps the pavlova not to spread as much.
Pavlova is best served on the day you bake it. You can store it in the oven (oven turned off) for several hours, or overnight if needed. Do not put it in an airtight container as this will soften the crispy crust. Top right before serving.
See my post for troubleshooting solutions.

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