Pavlova — Meringue Cloud
Crisp meringue shell, marshmallowy center, topped with whipped cream and fresh fruit. A textural delight that's surprisingly easy to make.
Pavlova — Meringue Cloud
Crisp meringue shell, marshmallowy center, topped with whipped cream and fresh fruit. A textural delight that's surprisingly easy to make.
Key move
Dissolve the sugar completely into the egg whites to create a stable meringue that won't collapse.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Stand Mixer
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/1)
The Spice Blend (0/2)
The Pantry (0/2)
Meringue is cracking.
Cool the pavlova slowly in the oven with the door ajar. Avoid sudden temperature changes.
Meringue is weeping (sugar syrup forming).
Ensure sugar is fully dissolved into the egg whites. Use superfine sugar if possible.
Chef's Notes
Ensure your egg whites are at room temperature for maximum volume when whipping.
Wipe down your bowl and whisk with vinegar to remove any grease, which prevents meringue from whipping.
Top with fresh berries and a dollop of lightly sweetened whipped cream for a classic finish.
The baked meringue shell can be made a day ahead and stored in an airtight container at room temp.
The Method
PREHEAT
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
Oven is preheated and baking sheet is lined.
BEAT
Time-sensitiveIn a clean, dry bowl, beat egg whites (6 large) with cream of tartar (¼ tsp) until soft peaks form.
Egg whites are beaten to soft peaks.
ADD
Time-sensitiveGradually add sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form. Ensure sugar is fully dissolved.
Meringue is glossy, stiff, and sugar is fully dissolved.
FOLD
Fold in vanilla extract (1 tsp).
Vanilla extract is evenly incorporated.
SHAPE
Spoon or pipe the meringue onto the prepared baking sheet into a circle about 8 inches in diameter, creating a slight well in the center.
Meringue is shaped into an 8-inch circle with a well in the center.
BAKE
Time-sensitiveBake for 1 hour 30 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This prevents cracking.
Pavlova is baked and has cooled completely in the oven.
WHIP
Prep aheadWhile the pavlova cools, whip heavy cream (1 cup) with powdered sugar (2 tbsp) until soft peaks form.
Whipped cream has formed soft peaks.
TOP
Once the pavlova is completely cool, gently transfer it to a serving plate. Top with whipped cream and fresh berries (2 cups).
Pavlova is assembled with whipped cream and berries.
SERVE
Serve immediately and enjoy!
Pavlova is ready to be served.
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