5 Simple Steps to Perfect Pavlova: The Crunchy, Marshmallowy Meringue Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Leave egg whites out at room temperature for 2-3 hours.

Pour egg whites into a stand mixer or use a hand mixer.

Add white vinegar and cornstarch to the sugar in a bowl.

Turn the mixer on low and whip egg whites for 2-3 minutes until foamy.

Increase mixer speed to medium-high and whip until soft peaks form.

Add sugar spoonful by spoonful to the whipped egg whites, mixing well after each addition.

Continue beating the mixture for another 2 minutes until thick and combined.

Spoon the meringue onto a baking sheet, shaping it into a 10-inch round with high sides and a dip in the middle.

Bake in the oven at 300°F for a few minutes, then reduce temperature to 250°F and bake for around 90 minutes.

Check if the Pavlova is done by seeing if it peels away easily from the parchment paper.

Turn off the oven, open the door ajar, and place a wooden spoon in to let air circulate while it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens