Another fresh and exciting recipe for you!
What is pavlova? Pavlova is a dessert popular in New Zealand and Australia. It’s not as common here in the states, but I hope to help change that! A texture lover’s dream come true, pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.
Pavlova loves to be dressed up with assorted toppings, mainly fresh whipped cream and piles of fresh fruit. Naturally gluten free, pavlova is light, sweet, and screams warm weather favorite. Happy spring, my friends, we’re making PAVLOVA!!
Video Tutorial: How to Make Pavlova
To obtain the unique pavlova texture, you must adhere to an exact recipe. While it’s fun to play around with ingredients, pavlova is not the time to stray from what’s listed. It’s picky, but picky doesn’t mean difficult. In fact, you only need 5 ingredients to make pavlova and I bet you have each in your kitchen right now:
- Egg whites
- Sugar
- An acid such as cream of tartar or vinegar
- Cornstarch
- Vanilla extract
Let me explain why these ingredients are used.
Pavlova Ingredients
- Egg whites – beaten into stiff peaks, egg whites are the base and volume of pavlova.
- Sugar – in addition to sweetening the dessert, sugar stabilizes the egg whites by holding them together both in the oven and as the whole pavlova cools. Without sugar, the protein molecules (science!) in egg whites will collapse. Additionally, sugar helps achieve the delightfully crisp texture. (Sugar is so much more than a sweetener in our baked goods.) Speaking of sugar, make sure that you use superfine or castor sugar. Just pulse sugar a few times in a food processor to reduce the size of the crystals.
- Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise. The acid helps the egg whites hold onto air and, like the sugar, helps prevent the egg whites from collapsing. I tested with both and I actually prefer cream of tartar. I found that my pavlova spread a bit more when I used liquid acid.
- Cornstarch – I tested pav with and without cornstarch. I found that the center was fluffier and more marshmallow-y with cornstarch. Then I tested with 1 teaspoon cornstarch and 2 teaspoons cornstarch. I found it was a little chalky tasting with 2 teaspoons. I’m sticking to 1 teaspoon.
- Vanilla extract – purely for flavor!
(Not sponsored by any of these companies, but here’s exactly what I use.)
Ingredients are simple and method is effortless. There’s plenty of downtime when making pavlova. All you really have to do is watch it beat in your stand mixer then check on it in your oven. Kick your feet up!
Just like our chocolate swirled meringue cookies and the meringue on our lemon meringue pie, whip the egg whites into super stiff peaks. Stiff enough that you can hold the whisk over your head and feel confident that the whipped egg whites won’t drop. 😉 Then you’ll spread the pavlova mixture onto your lined baking pan. You can use parchment paper or a silicone baking mat. Do not grease the baking pan—use a nonstick surface instead. Spread it into a circle, about 8-9 inches in diameter. You can eyeball it or trace one with a pencil. I just eyeball it. Like I did in the lemon meringue pie video, use the back of a spoon to create decorative peaks. Make sure the edges are tall and you have a nice dip in the center. That’s were we’ll pile our whipped cream and fruit!
Alternatively, you can make mini pavlovas. Here I piped the mixture into 6 mini pavlovas using Ateco 849. A piping tip isn’t necessary—you can just spoon it on. Again, make sure you leave a dip in the center to hold the toppings.
A relatively cooler oven is imperative for properly cooking your pavlova, but let’s start the pavlova at 350°F (177°C) then reduce it down to 200°F (93°C). I do this to help “set” the outer crust quickly. This trick helps reduce spread.
A properly cooked pav is pale in color. Cracks and bumps are par for the course, but the pavlova shouldn’t completely deflate. Especially if you follow the precise measurements and instructions in the recipe. You can help avoid too many cracks by cooling the pavlova in the oven. The sudden change of temperature (inside the oven to outside the oven) shocks the pavlova, so it’s best to cool inside the cooling oven.
Make sense?
You can top your pavlova or mini pavlovas any which way, but here are some of my topping suggestions:
- Whipped cream is essential. You can get a little creative and flavor your whipped cream. Here are some fun flavored whipped creams.
- Homemade lemon curd. You’ll have exactly 4 egg yolks leftover anyway.
- A lot of fresh berries… enough to make a fruit pizza jealous!
- Edible florals and herbs
- Strawberry sauce, raspberry sauce, or blueberry sauce
- Chocolate shavings
- Seasonal fruits like mango, kiwi, passionfruit, blood oranges
No need to get artistic, just pile it all on top into a massive pavlova mountain.
Things are bound to get a little messy when slicing, but if you cooked the pavlova long enough so that the bottom is crisp and the edges are set, it will hold a pie slice shape. This big thing serves about 8-10 people!
If you’re still on the fence about trying pavlova, might I remind you that the center tastes like marshmallows.
Have fun!
For more gluten-free baking inspiration, here are 40 gluten-free dessert recipes that are always a hit, including cranberry frangipane tart and flourless chocolate cake.
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Pavlova
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 4 hours
- Yield: serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: New Zealand
Description
Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pile high with lemon curd, whipped cream, and fresh fruit to make a naturally delicious gluten free dessert!
Ingredients
- 4 large egg whites (use the yolks for lemon curd!)*
- 1 cup (200g) superfine sugar*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar*
- 1 teaspoon cornstarch
Toppings
- Homemade whipped cream, fresh fruit, strawberry topping, lemon curd, or any desired topping (see post for suggestions)
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
- Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
- Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
- Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.
- Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.
Notes
- Make Ahead Instructions: See step 5 for making the pavlova in advance. Pavlova is best enjoyed right after it’s garnished. It doesn’t freeze well.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Marble Cake Stand or Serving Platter
- Egg Whites: (1) Room temperature egg whites whip faster than cold egg whites. And (2) room temperature egg whites whip into a greater volume than cold egg whites. So make sure your egg whites are at room temperature before beginning.
- Sugar: Superfine sugar dissolves easier into egg whites. To avoid tasting sugar granules, pulse 1 cup granulated sugar a few times in a food processor. You now have superfine sugar to use in the recipe.
- Acid: You can use 1/2 teaspoon of cream of tartar or 1 teaspoon of white vinegar, apple cider vinegar, or lemon juice.
- Mini Pavlovas: Divide pavlova mixture up into individual portions instead of spreading into one large 8-9-inch circle. In the photos, I piped the mixture into 6 mini pavlovas using Ateco 849. A piping tip isn’t necessary—you can just spoon it on. Make sure you leave a dip in the center to hold the toppings. Bake time depends on size, see step 4 for what to look for. If making 6 mini pavlovas like I did, bake for 35-40 minutes at 200°F (93°C). Start them in a 350°F (177°C) oven, like I do in this written recipe.
- Pavlova base from reader Laurel. Thanks, Laurel!
Thankyou for the detailed recipe and bringing science in, it makes more sense!
Hi , I made this recipe and it turned out great thank you but my meringue had an eggy aftertaste and smell. Any idea why and how can I avoid this next time? Thanks
Hi Olympia, how was the texture of the pavlova? An eggy taste can sometimes be caused by under or over whipping the egg whites, the latter of which can also cause the pavlova to collapse. Underbaking can also be a culprit, so if you wish you try again in the future, we’d try extending the bake time by a few minutes. Hope this helps and we’re so glad you gave this one a try!
love love love this pavlova. if you’re using whipped cream to top it, i’ve found that adding about a tbsp or so of sour cream gives it a creamier flavor and makes it a little more stable. so delicious!!
We love this recipe and have made it into 6 mini pavlovas with great success. Do you think it would work to make even smaller, into 12 extra tiny pavlovas? Thanks for another great recipe!
Hi Haley, we haven’t tested it, but we can’t see why not. Bake time depends on size, see step 4 for what to look for. Let us know how it goes for you!
I absolutely love this recipe and it’s always a hit when I make it.
I just have a question: the last couple of times I made it the bottom was super sticky and I couldn’t just take it of the baking paper.. any suggestions? Thank you
I love this Pavlova so much! I’ve made it several times! I have a question! I’m making it for a large group, can I double the recipe? Or is it best to make two? Thanks!!!
Hi Aj, For best taste and texture (and best success!), we highly recommend making two batters/two batches instead of doubling all at once.
I made pavlova for the 1st time this week! This recipe is easy to follow and came out perfectly. It is sweeter than I expected, so next time, I’ll make it into 6 small shells. It’s a beautiful, elegant dessert.
I just baked this yesterday for a dinner at my in-laws. It was fabulous! Everyone gave rave reviews. The crunchy exterior and chewy interior were such a delightful combo. I served it with whipped cream, lemon curd, and fresh berries. My father-in-law declared it the best dessert ever. Thank you Sally for sharing the recipe.
Is it normal for the outer crust to become so crunchy it fell off? It tasted good and wasn’t burnt, just seemed like the outer part became a brittle shell and the inside shrank. Please let me know if I did something wrong. Other than that it was great and thank you!
Yes, it can have a brittle crust. This is normal. It also could have been slightly overbaked. If you try it again, feel free to reduce the bake time by a few minutes.
This is on my summer “bucket list” of things to make! Before I do, I was wondering what your recommendations would be if I wanted to add almond flavoring in addition to the vanilla. Should I use half the vanilla and a half teaspoon of almond flavoring? Or plan on adding the almond into the whipped cream instead?
Hi Anna, you can definitely replace half the vanilla in the pavlova with almond extract and/or do the same with the whipped cream. Let us know how it turns out for you!
Made this for the first time and got rave reviews. Will definitely make again. Very easy as long as you are serving in a temperature controlled setting and everyone will be ready for desert when you put the toppings on.
I was so excited to make this! The lemon curd turned out perfectly but my Pavlova egg white part, when I cooked it the outside pieces after a moment in your moment would be left with a chew piece, almost like caramel. Is this because I forgot to grind up my sugar for it to be super fine? I am excited to fix my mistake and try to make it again.
Hi Tasha, The middle of the pavlova should have a fluffy, chewy meringue center. It’s a wonderful contrast to the crunchy exterior. If you prefer a less chewy meringue, you can bake it a bit longer next time. And yes, be sure to grind up that sugar for best taste and texture! Thank you for giving this recipe a try!
I have made many pavlovas in 30 yrs. This recipe is the best
I was sorry that I used icing sugar. The poof went out of the merengue.
Hi- I’ve made this several times and love the recipe! It’s perfect. Is it possible to double to make a little larger for a bigger party?
Hi Katie, For best taste and texture (and best success!), we highly recommend making two batters/two batches instead of doubling all at once.
I liked your recipe, and found it easy to do, however, my pavlova has been in the oven for an hour, and it seems weepy. It was stiff when I put it in. I set the oven for 350, and turned it down to 200, what did I do wrong? I did use some frozen eggs that I thawed, could that have anything to do with it? The egg whites were 69 degrees when I stated the recipe.
Hi Jean, is it a particularly humid day where you live? Meringue can weep in humidity.
I started using this recipe last year. It’s so easy to follow and the pavlova is absolutely amazing! Comes out perfect every time.
I made this for a dinner party and was nervous about trying something new. Followed the directions exactly and it was fabulous! Relatively easy, stunningly beautiful and OMG delicious! Total win!
Never mind; I found it in the recipe.
What about the corn starch?
The recipe says to fold in the cornstarch along with the cream of tartar in step 2.
This worked out exactly as the recipe described. I was afraid my egg white peaks weren’t stiff as needed (didn’t have the courage to hold the beater over my head!) but they baked up nice and high. I think starting at 350 with the quick reduction to 200 was good advice. Mine did not over brown. If I was doing it again for an “occasion” I think I’d try individual meringue crusts as, while it looks amazing whole, it doesn’t look too pretty when you cut and serve individual portions.
My son would like a Pavlova for his birthday (thanks Bluey!) and he has asked if I can do a chocolate sauce/layer on top of the whipped cream. Have you tried that? If so, what type of chocolate should I do? Thank you!!!
Hi Jessica, it would be great if you put chocolate shavings over the whipped cream!
I’m excited to make this, but I have a question. My oven has a convection fan setting. Should I bake the pavlova with the convection setting on or off? Thanks in advance!
Hi Jessica, All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Perfect, thanks for your swift and detailed reply! I will not use the fan setting then. Thanks again!
Easy to follow “bang on” instructions. I made the lemon curd and served with mixed berries. Delicious!
Sally,
Happy Mother’s Day to you! Have loved watching your blog and family grow over the years! We made pavlova yesterday and we all loved it! Have you ever seen the kids show Bluey? There’s an episode called Pavlova. Needless to say, my kids thought it was so cool we made something from Bluey!
Thanks again for ALL of your amazing recipes! God bless you
It was good but it was too sugary. If I were to make this again I’d cut down on the sugar.
Fabulous Recipe!!
I absolutely swear by this recipe!
I was just wondering, if I wanted to split this recipe into two and bake separately, (2 seperate round pavlovas) would this alter the cooking time? Or can I still bake each one for the recommended 90 minutes? I’d love to hear back
Hi Ameera! The baking time would be a little shorter, see step 4 for what to look for.
Everything seemed to go well except when it was done baking it was all w hite – no brown areas. It was hard and I’m going to let it cool and hope for the best
I want to make this but a little bit healthier. What is the least amount of sugar I could add without messing up the consistency?
Hi Jane, Without the full amount of sugar in this recipe, the egg whites would deflate and you wouldn’t get the crisp exterior. We don’t recommend reducing the amount.
My kids have been asking me to make this forever so I’m finally giving it a try. But when I’m whipping the eggs whites and sugar, it never gets to that super stiff point. What am I missing?
Hi Tina, We are happy to help troubleshoot. Make sure that you are using superfine or castor sugar and you can try adding it in more slowly instead of just in two additions. You can also try turning up the speed on the mixer– you may just need a faster whip. Additionally, try wiping down your mixing bowl and the whisk attachment with a *little* lemon juice before starting. This will help rid any grease residue that could be preventing the mixture from reaching stiff peaks. Hope this helps!
I also had the problem that my egg whites didn’t stiffen. Other recipes say use a glass, ceramic or stainless steel bowl. I didn’t. Is that why my white wouldn’t stiffen?
Hi! Was just wondering if it’s possible to cut this recipe in half as not a lot of people would be able to finish the whole. Thanks!
Hi Zee, yes, you can halve the recipe. We’re unsure of the exact bake time. It’s done when it feels firm and dry. Hope you love it!