Simple 4 Ingredient Pavlova Recipe (2024)

FAQs

What are the main ingredients in pavlova? ›

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.

To get that perfect pavlova texture you bake the meringue mixture initially at a relatively higher temperature to help set the outside of the pavlova and give a nice crisp crust. The temperature is then turned down low and baked slowly. This prevents the pavlova turning crunchy and also keeps it bright and white.

The initial higher temperature of the oven helps the meringue pavlova expand and kick start the process of forming and setting of its crust. The lower temperature is needed to cook the center without drying it out, and to dry out the crisp shell.

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.

If you are allergic to corn then we understand that you can use potato starch as an alternative. Make sure that you get potato starch, which is a fine white product that looks similar to cornstarch, and don't confuse it with potato flour, which is more of a cream colour and has a coarser texture.

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise.

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.

Bake the meringue: Bake for 60 to 70 minutes for 1 large pavlova, or 50 to 60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It's fine if cracks form in the crust.

Is it OK to make pavlova the day before? ›

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

You may be thinking why not just leave the pav in the oven for longer to ensure that the middle is cooked. Unfortunately there is one major problem associated with leaving the pav in the oven for too long - weeping pavs. Weeping can occur when the middle of the pav has dried out too much.

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

Overbeaten egg whites: If you over-beat the egg whites, this can cause them to curdle and result in a pavlova that collapses after baking.

You can also leave the pavlova in your oven overnight. Don't be concerned if your pavlova has cracked. This is completely normal. Taking the pavlova out of the oven right away will subject it to a dramatic change in temperature, which may cause it to collapse.

pavlova, meringue-based dessert of Australian and New Zealand origin that is commonly topped with whipped cream and fruit and served at holidays. New Zealanders and Australians compete for ownership of pavlova, which in both countries is an iconic national delicacy.

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.

There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.

Named after the famous Russian ballerina Anna Pavlova, a pavlova is essentially a meringue cake made of whipped egg whites and sugar. It's perfectly light and crisp on the outside, ever so slightly chewy, and the middle tastes like a light, airy marshmallow.