7 Pavlova Recipes That Look Impressive but Are Easy to Make (2024)

FAQs

What is special about pavlova? ›

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.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

pavlova, meringue-based dessert of Australian and New Zealand origin that is commonly topped with whipped cream and fruit and served at holidays.

When you are whisking the meringue with the sugar, if you whisk on high speed, you're likely get to stiff peaks before the sugar has had a chance to dissolve, which can lead to sugar leaking out of the baked pavlova. A more sedate medium speed allows the sugar to fully dissolve before getting to the perfect texture.

Pavlova meringues should have a crisp crust on the outside but a soft, marshmallowy centre. It is quite unusual for a meringue to have an "eggy" flavour and unfortunately this is usually an indication that the eggs are slightly stale.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Italian meringue is generally considered to be the most stable of the meringues (which makes it suitable for making frosting too), but also, the most difficult to make of the three meringue types.

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

Why does my pavlova fall flat? ›

If the meringue is a lot flatter after baking then it is possible that the egg whites were whisked too much. The extra air expands in the oven and can overstretch the cells of whisked egg white, causing them to break and the meringue to collapse.

The combination of vinegar and cornstarch helps to create a more lofty and soft marshmallow center in a pavlova. A pavlova without cornstarch and vinegar can still produce a marshmallow-like center, but it might collapse more.

A Note on Corn Starch

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

Many pavlova recipes call for adding cream of tartar or vinegar. Cream of tartar is also known as potassium hydrogen tartrate, which you may have seen in the form of crystals at the bottom of a wine glass. These acids act as a stabilising agent for the meringue by aiding in the unfolding of the egg white proteins.

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

The pavlova was created and named by chef Bert Sachse of the Esplanade Hotel in Perth, to honour the visit to Australia of Russian ballerina Anna Pavlova in 1935 and has subsequently become an Australian food icon.

A pavlova has a similar texture to a macaron and tastes of sugar and the flavoring you've chosen to bake with (most likely vanilla), but it also gets added richness from the custard (or whipped cream) and fresh fruit.

Pavlova, unlike other meringues, is made with vinegar and cornstarch, so the end result is crisp on the outside, but still has some tooth (chew) on the inside. Traditionally it is served with fruit, such as berries and passionfruit (that's what is dripping off the edge) and whipped cream.

Classical ballet did not come easily to her. Her severely arched feet, thin ankles, and long limbs clashed with the small, compact body favoured for the ballerina of the time. Her fellow students taunted her with such nicknames as The broom and La petite sauvage. Undeterred, Pavlova trained to improve her technique.