Classic Pavlova
A light and airy meringue dessert topped with fresh fruit, featuring crisp exterior and soft interior, perfect for elegant gatherings or a sweet finish to any meal.
Ingredients
Instructions
- Beat egg whites and salt until they start to stiffen.
- Gradually add 2 tablespoons of the superfine sugar at a time, beating about 2 minutes between each addition.
- Mix the 1/4 cup granulated sugar with the cornstarch.
- Continue beating the egg white mixture and add the sugar and cornstarch mixture.
- When the mixture forms stiff peaks, add lemon juice and fold in with a rubber spatula.
- Pour about 3/4 of the meringue into a lined 7-inch aluminum pie pan and spread evenly over bottom and sides.
- Pour the remaining meringue into a lined 6-inch aluminum pie pan and spread evenly over bottom and sides.
- Place the pans on a cookie sheet and bake in a preheated 300°F oven for 30 to 40 minutes until well browned.
- Turn off the oven and let the meringue cool inside for about 5 minutes.
Tips & Substitutions
For the best results, ensure your mixing bowl and beaters are completely clean and free from any grease, as this can prevent the egg whites from whipping properly. If you don't have superfine sugar, you can pulse granulated sugar in a food processor to achieve a finer texture. Adding a pinch of cream of tartar can help stabilize the egg whites if desired.
Serving Suggestions
Pavlova is traditionally topped with whipped cream and a variety of fresh fruits, such as berries or kiwi, making it an ideal centerpiece for any dessert table. It pairs beautifully with Fuhrman Fruit Salad for a refreshing contrast. Consider serving it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
To store leftover pavlova, keep it in an airtight container at room temperature for up to two days. Avoid refrigerating, as this can cause the meringue to become chewy. If you need to reheat, place it in a low oven (200°F) for about 10 minutes to restore some crispiness, but it's best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Pavlova contains roughly 141 calories, with 6g protein, 29g carbohydrates, and 0g fat. It is a good source of protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
No, whole eggs will not work in this recipe. The structure and texture of pavlova rely on the aeration achieved from just the egg whites, which create the light, crispy meringue. If you're looking for ways to use egg yolks, consider making a custard or pastry cream to serve alongside the pavlova.
What can I do if my meringue doesn't form stiff peaks?
If your meringue isn't forming stiff peaks, ensure that no yolk has mixed in with the whites and that your bowl is free from grease. You can also try adding a pinch of cream of tartar or an acid like vinegar or lemon juice to help stabilize the egg whites as you whip them.
How do I know when my pavlova is baked properly?
Pavlova is done baking when it is well-browned on the outside and has a dry, crisp outer shell. It should sound hollow when tapped gently. After baking, turn off the oven and let it cool inside to prevent cracking. The inside should remain soft and marshmallow-like, which is the signature texture of a classic pavlova.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).