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My review
Pavlova
Kim Cleave
"My grandmother's recipe from New Zealand for the famous Pavlova."
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Ingredients
servings 108Original recipe yields 8 servings (1 Pavlova)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating.
- Slow beater and add vinegar, vanilla and cornstarch.
- Place on parchment paper on a greased baking sheet and bake for 45 minutes. Turn off the oven and leave cookies to cool in the oven. NOTE: Don't go opening and closing the oven door. If you must, close the door very carefully. Pavlova is not individual servings, it is of cake-size, decorated with whipped cream and topped with fresh fruit of your choice just before serving.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
12/1/2006
Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe at Thanksgiving and made individual sizes with whipped cream, fresh blueberries, blackberries and raspbe...
Most helpful critical review
7/31/2011
I thought the meringue would be crispy but it had the texture of a marshmallow on the inside. I followed directions exactly. It cracked around th edges and didnt look so nice, but the guests lik...
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12/1/2006
Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe at Thanksgiving and made individual sizes with whipped cream, fresh blueberries, blackberries and raspbe...
1/18/2011
This is delicious! I did have to try 3 times to make it work. I finally figured out what I was doing wrong. First make sure to let the eggs come to room temp. after separating the yolks. Seco...
12/25/2008
Our pavlova needed to quickly replace a Christmas day pavlova that was accidentally destroyed. We hopped online to find directions that used only ingredients we had around the house. This one fi...
7/9/2005
I'm not sure if I made this dessert correctly, but never having it before I found it delicious and fascinating. I was a little scared of the multiple textures at first, but was able to salvage a...
1/21/2012
As a kiwi-phile just back from New Zealand I would say that this recipe is excellent. You can grind normal white sugar in a coffee grinder, set at espresso (fine) to produce the fine castor suga...
7/31/2011
I thought the meringue would be crispy but it had the texture of a marshmallow on the inside. I followed directions exactly. It cracked around th edges and didnt look so nice, but the guests lik...
3/2/2011
I'm a kiwi (a new zealander) and i know good pavlova when i taste it,and this is good! Another ways to top it is carmel sauce and fresh strawberry's.this is one of the best!
6/8/2014
I used an extra egg white and did not add the water. To add to the directions: separate eggs carefully and let whites sit about 1/2 hour to come to room temp. Beat them until foamy soft peaks...