Pavlova Recipe
With this basic recipe you can make both large pavlovas and mini pavlovas. Choose your filling and decorate with berries or other toppings.
Servings: 8 people
Ingredients
- 3 egg whites
- 150 grams superfine sugar
- 1 tsp lemon juice
- 2 tsp cornstarch
Instructions
- In a grease-free bowl, whip the egg whites with the sugar, lemon juice and cornstarch until stiff peaks form.
- The base is ready: now choose between a large pavlova or mini pavlovas.
Large pavlova
- Draw an 8-inch (20 cm) circle on parchment or make an oval of 6×10 inch (15x25cm)
- Flip the parchment and spread the meringue within the lines, keeping the edges slightly higher.
- Bake 2-2.5 hours at 210°F (100°C), then cool completely in the turned-off oven with oven door slightly open.
Mini pavlovas
- Divide into 8 equal mounds on parchment-lined sheets.
- With a spoon, round them slightly and create a small well in the center for filling.
- Bake 1.5-2 hours at 210°F (100°C), then cool completely in the turned-off oven with door slightly open.
Fillings & toppings
- Once cooled, fill your pavlova shortly before serving (see filling ideas above).
- Finish with fruit, curd, jam, cookies, chocolate, sprinkles, or edible flowers.
- Serve immediately!
Tips
- The parchment should peel away easily - test gently once baked. The center will stay soft, so be careful not to break it.
- Once filled, serve as soon as possible. Moisture from the filling will soften the meringue.
- You can chill a filled pavlova briefly, but no longer than a few hours.
How to store
Unfilled pavlovas store 3-4 days in an airtight, dry container at room temperature. Or as I like to store a unfilled pavlova: in the oven! (turned off of course)