ЯK Create
← Recipes

Pavlova Meringue

Dessert · Australian/NZ · Serves 6–8 · 2.5 hrs

VegetarianGFDairy FreeMeringue

Ingredients

  • Egg Whites, room temperature4 large
  • Superfine Sugar1 cup (200g)
  • Cornstarch1 tsp
  • White Vinegar or Lemon Juice1 tsp
  • Vanilla Extract1 tsp
  • Saltpinch

Method

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. Whip the egg whites. In a very clean bowl (any trace of fat or yolk will prevent peaks), add the egg whites and pinch of salt. Beat until soft peaks form.
  3. Add sugar slowly. With the mixer running, add the superfine sugar one spoonful at a time. Beat continuously between each addition. Continue until the meringue is glossy, thick, and stiff — you should be able to turn the bowl upside down without it moving.
  4. Fold in the final ingredients. Add the cornstarch, vinegar (or lemon juice), and vanilla. Fold in gently with a spatula — these give pavlova its signature marshmallow center.
  5. Shape. Pile the meringue onto the lined baking sheet into a tall, rustic round. Use the back of a spoon to create swirls and make a slight dip in the center for toppings. The cracks and uneven texture are part of the aesthetic.
  6. Bake. Bake at 250°F for 1 hour and 15 minutes.
  7. Cool in the oven. When the timer is done, turn the oven off. Leave the pavlova inside for another full hour without opening the door. This prevents collapse and cracking.
  8. Top and serve. Once completely cool, top with whipped cream, fresh fruit, and curd. Blueberry curd or lemon curd work beautifully.
💡 Room-temperature egg whites whip faster and to a greater volume. Use superfine sugar — if using regular granulated sugar, pulse it in a blender first. The "don't open the oven" step is critical: the sudden temperature change is what collapses pavlovas. Assemble with toppings just before serving or the cream will make it go soggy.