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pavlovas

pavlovas

Carrie
Pavlovas are a delightful meringue-based dessert with a crisp exterior and marshmallow-like center, topped with whipped cream and fresh fruit. This guide walks you through the entire process, from making the perfect meringue to creative variations and elegant presentation tips.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
1 hour
Total Time 3 hours
Course Dessert
Cuisine Australian / New Zealand
Servings 6
Calories 300 kcal

Ingredients
  

  • Ingredients:
  • Serves 4–6
  • For the Meringue:
  • 4 large egg whites – Provides the airy structure.
  • 1 cup 200g granulated sugar – Sweetens and stabilizes the meringue.
  • 1 teaspoon cornstarch – Ensures a soft marshmallow-like center.
  • 1 teaspoon white vinegar or lemon juice – Adds acidity to help the meringue hold its shape.
  • 1 teaspoon vanilla extract – Enhances the flavor.
  • For the Topping:
  • 1 cup 240ml heavy cream – Whipped to soft peaks for a creamy topping.
  • 2 tablespoons sugar – To sweeten the whipped cream.
  • Fresh fruit berries, kiwi, passion fruit – For a vibrant and juicy topping.
  • Mint leaves optional – For garnish.

Notes

Step-by-Step Instructions for Perfect Pavlovas

✅ 1. Preheat and Prepare the Baking Sheet

  • Preheat your oven to 250°F (120°C).
  • Line a large baking sheet with parchment paper.
  • Draw 4–6 circles (about 4 inches in diameter) on the parchment paper as a guide for your pavlovas. Flip the parchment over so the markings don't touch the meringue.

🥚 2. Whip the Egg Whites

  • In a clean, dry bowl, add 4 large egg whites.
  • Using an electric mixer, beat on low speed until the egg whites become foamy.
  • Increase the speed to medium-high and gradually add 1 cup (200g) of sugar, one tablespoon at a time.
  • Continue beating until the mixture becomes glossy with stiff peaks (this takes about 7–10 minutes).
  • To test, lift the whisk – the peaks should hold their shape and not flop over.

🍋 3. Add the Stabilizers

  • Once the egg whites form stiff peaks, gently fold in:
    • 1 teaspoon of cornstarch (for a soft center)
    • 1 teaspoon of white vinegar or lemon juice (for stability)
    • 1 teaspoon of vanilla extract (for added flavor)
  • Use a spatula and fold carefully to avoid deflating the meringue.

🍥 4. Shape the Pavlovas

  • Spoon the meringue onto the prepared parchment paper, following the circle guides.
  • Use the back of a spoon to create a shallow well in the center of each meringue nest (this will hold the whipped cream and fruit later).
  • Smooth the edges for a neat look or leave decorative swirls for a rustic touch.

🔥 5. Bake the Meringues

  • Place the baking sheet on the middle rack of the oven.
  • Bake for 90 minutes without opening the oven door.
  • After baking, turn off the oven and let the pavlovas cool inside the oven for another hour. This gradual cooling prevents cracks and ensures a crispy exterior with a chewy center.

🍦 6. Whip the Cream

  • While the pavlovas are cooling, prepare the topping.
  • In a chilled bowl, combine:
    • 1 cup (240ml) of heavy cream
    • 2 tablespoons of sugar
  • Whip on medium speed until soft peaks form.
  • Be careful not to overwhip – you want a silky, creamy texture, not stiff butter-like peaks.

🍓 7. Assemble the Pavlovas

  • Once the meringues have fully cooled, place them on individual serving plates.
  • Spoon the whipped cream into the center of each meringue nest.
  • Top with fresh fruit, such as:
    • Strawberries, raspberries, blueberries, kiwi, or passion fruit pulp.
  • For extra flair:
    • Add a sprig of mint for color.
    • Lightly dust with powdered sugar for a delicate finish.

🍯 8. Serve and Enjoy

  • Serve the pavlovas immediately to enjoy their perfect combination of crispy, chewy, and creamy textures.
  • For added flavor, drizzle with fruit coulis, honey, or melted chocolate.