How to make a Classic Pavlova

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.

Make sure all the equipment is clean and dry (mixer bowl, whisk, two spatulas, sugar bowl, bowls to separate egg yolks and whites etc.).

Preheat the oven to 275°F / 135°C. Cut a piece of parchment paper that’s big enough to line a baking tray. Draw a circle that is 7.5 in / 19 cm in diameter on the underside of the parchment paper. Line the baking tray with the parchment paper (with the drawn circle on the underside). Set aside until needed.

Carefully break an egg and strain the egg white into a small clean bowl, taking care not to break the egg yolk. Once you’ve successfully separated the egg white, transfer this into a mixer bowl that is on a weighing scale.

Repeat with more eggs, until you have about 220 g of egg whites (give or take 5 grams). If you get any yolk into the egg white, you must discard the contaminated egg white and start again with another egg.

Make sure the egg whites are at room temperature (minimum 75°F / 24°C). If the kitchen is very cold, you may want to slightly warm the egg whites.

Once the egg whites are measured and in the mixer bowl, whisk the egg whites on speed 2 or 3 until they reach soft peak stage.

Add the sugar when the egg whites are at soft peak stage, 1 spoonful at a time, at speed 3. Let the egg white mix whisk for about 10 - 15 seconds after adding each spoonful of sugar.

Once all the sugar is added, stop the mixer and scrape down the sides of the bowl with a clean spatula.

Increase the speed to 4 and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy, and hold their shape well.

While the egg whites are being whisked, get the cornstarch and vinegar ready in separate bowls.

Once the sugar is almost dissolved, add the vinegar and cornstarch into the meringue. Mix in the cornstarch and vinegar on the lowest speed for a few seconds, so that the cornstarch does not fly off, and incorporates fairly well.

Increase the speed to about 5 and let the cornstarch slurry mix into the egg whites for about 2 - 5 minutes, until the sugar has completely dissolved.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens