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The Best Pavlova Recipe (Foolproof)

classic pavlova with berries

Ingredients

Scale
  • 6 (190-200 grams) egg whites, aged for 27 days, room temperature
  • 11 ounces (310 grams) superfine sugar(caster sugar)
  • 2 1/4 tsp cornstarch
  • 2 tsp lemon juice
  • Fresh whipped cream
  • Berries or other fruit, macerated if desired.

Instructions

  1. Preheat oven to 275 and prepare 1 half sheet pan lined with parchment paper. Draw an 8 inch circle on the parchment, then flip the parchment over so the pencil side is down on the half sheet pan.
  2. Next, clean your mixing bowl and whisk with some vinegar or lemon juice to get rid of any oils.
  3. Add the room temperature egg whites* to the mixing bowl and mix on speed 4 for a 10 speed mixer. 
  4. Once soft peaks form, begin adding the sugar** 1 tablespoon at a time every 30-60 seconds. Stop and scrape the sides of the bowl 4-5 times when adding the sugar so that all of the sugar gets mixed in. If any sugar remains undissolved, this will cause the mini lemon pavlovas to weep.
  5. Mix on speed 4 until stiff peaks form, which takes about 25-35 minutes from start to finish. To test for stiff peaks, lift the whisk attachment out of the bowl and see if the pavlova meringue stands up straight. If not, mix longer until stiff peaks.
  6. Add the cornstarch and lemon juice and mix for about 30 seconds.
  7. Spoon the meringue onto the parchment in the circle, keeping it high.
  8. Gently spread the meringue out to fill the circle and make upward furrows around the sides so that it helps the meringue to rise up and not outward.
  9. Make the top of the pavlova flat or slightly like a bowl.
  10. Place the pavlova in the oven and immediately turn the temperature down to 200 degrees. Bake for 90 minutes, then turn the oven off, and let the pavlova rest in the oven for at least 6 hours or overnight.
  11. Do NOT open the oven for any reason once the pavlova is in the oven, otherwise it can deflate. Keep the oven closed until the pavlova has baked and cooled completely.
  12. Right before serving, top the pavlova with whipped cream and fresh fruit of your choice. Do not put the toppings on the pavlova far in advance because it starts to soften the exterior of the pavlova, and it will not be super soft after an hour or two.
  13. You can make the pavlova a day ahead store it in an airtight container without the toppings, but it is best eaten within 1-2 days.

Notes

*If you do not have time to age the egg whites, that is okay. I have used un-aged whites, and it still works. You just have more moisture to deal with, so be aware of that. Use room temperature whites no matter what though because they whip up better and fuller than cold egg whites.

**If you cannot find superfine sugar, process granulated sugar in a food processor. Don’t try to turn it into powdered sugar, but instead pulse it a few times until it makes smaller granules.

Keywords: pavlova, classic pavlova recipe, meringue