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My review
Best Ever New Zealand Pavlova
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KERRYNZ
"This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream."
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Ingredients
55 m servings 88Original recipe yields 12 servings (1 - 9 inch meringue)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
- Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
- Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.
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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 2327 Ratings
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Most helpful positive review
11/23/2002
Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a ...
Most helpful critical review
1/31/2008
Way, Way, WAY too sweet! I was very disapointed. ` Cut the sugar in half, at least!
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11/23/2002
Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a ...
7/13/2006
For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at le...
4/9/2002
My mom is from Australia and made Pavalova while I was growing up. I saw this recipe and thought I would try it out. It's softer than my moms (which I liked). It was hard on the outside and m...
3/3/2009
Yummy! I do have to say that I tried 2 different recipes on the same evening to make a double batch and to compare, and I liked the other recipe better. This one is a bit too complicated (the ot...
2/19/2007
Good on ya for representing New Zealand! it was New Zealand who invented Pavalova first, and not Austrailia [they invented lamingtons]
11/8/2012
Here are a few more tips for making the perfect pavlova, my husband is a kiwi and have made this more times than I want to admit. First beat, beat , beat the eggs. Use "super fine" sugar not reg...
12/18/2008
This is recipie was awesome. So glad some one put in a new zealand recipie for the pav, its sooo good. But i wish people would also call it kiwifruit, rather that Kiwi, cos a kiwi is a bird lol....
3/31/2010
Absolutely delicious! This was my first time baking and trying Pavlova! I recommend trying this recipe as it worked out extremely well for me. I followed others suggestions to pile the outside w...
11/16/2006
Delicious and beautiful. I did spread it out some before baking,and I topped it with lemon curd, strawberries,and kiwi. Perfect!!!