Australia · Australia
Pavlova
Sugar dissolved grain by grain into a meringue, then dried slow in a cool oven.
classic pavlovaAustralian meringue dessert
The Chemistry in This Bake
Dissolving sugar fully into whipped egg whites for a stable meringue, then slow-drying it in a low oven.
Learn the full technique →Ingredients
- Egg whites (room temperature)
- Caster sugar
- Cornstarch
- White vinegar
- Vanilla extract
- Heavy cream
- Fresh fruit (strawberries, kiwi, passionfruit)
Method
Whip egg whites to firm peaks, adding sugar a spoonful at a time until fully dissolved (rub a little between fingers).
Fold in cornstarch, vinegar, and vanilla gently.
Shape into a disc with high sides on lined parchment.
Bake at 120 °C for 1 hour 15 minutes, then turn off the oven and let it dry inside.
Cool completely before topping.
Whip cream, pile on the meringue, and cover with fresh fruit.