Pavlova is one of those magical desserts that seems really daunting from afar but is quite simple to make. It’s a flurry of whipped egg whites and sugar that crisps up on the outside while baking and remains chewy and tender in the center. It is naturally gluten-free and made with some of the simplest pantry staples.
Pavlova is known for cracking during the baking process, however, all of its sins are covered and forgotten by whisps of whipped cream and piles of fruit toppings! Once baked and cooled, you will finish them off with a layer of beauty and decadence and no one will be the wiser.
This recipe is designed for “mini” pavlovas, perfect for your next summer gathering. Guests can grab and go, take and enjoy, snag and devour, and not miss a moment of this summers Fourth of July fireworks show, all while enjoying this light taste of freshness. Enjoy!
Recipe (serves 12):
Ingredients
6 large egg whites at room temperature
1 ¼ cups extra fine sugar or castor sugar (traditional granulated sugar works but may leave them a bit on the grainy side)
1/2 teaspoon pure vanilla extract
2 teaspoons cornstarch
1 teaspoon white vinegar
For Toppings:
Fresh or store-bought whipped cream
An assortment of fresh berries
Kitchen Tools
2 Large baking sheets
Parchment paper
Pencil
Medium mixing bowl
Stand mixer or electric hand mixer
Measuring cups and spoons
Rubber spatula
½ cup ice cream scoop
Metal spoon
How to Make It
- Pre-heat your oven to 325F.
- Line two large baking sheets with parchment. Using a wide-mouthed Mason jar or similar, trace six circles, equal distance from each other (about two inches apart). Do this on both pieces of parchment. This gives you a stencil to pipe or scoop your pavlova mixture into and ensures consistent sizes. Set your “stencils” and prepared baking sheets to the side.
- Separate your egg whites one at a time and place in your mixing bowl.
- Whip the egg whites on high for about 2 minutes. Then, add your caster sugar one spoonful at a time while still whipping. Continue beating the egg white and sugar mixture until the sugar has incorporated, about 8 minutes. The mixture will be glossy and somewhat resemble a nostalgic “marshmallow fluff.”
- Add the vinegar and cornstarch and beat for another 30-45 seconds.
- Using a ½ cup sized ice cream scoop, gather a generous amount of the mixture and place on the prepared baking sheet in each of your stenciled circles. Use the back of a spoon to create a small well in the center of each pavlova, playfully adding shape, texture, and character as well as room for your eventual toppings.
- Place both baking sheets into the 325F oven and reduce the heat to 225F. Bake for about 85 minutes or until the pavlovas are dry to the touch, not sticky.
- Turn the oven off and let sit in the oven until completely cooled, about 2 hours. At this stage, you can leave them overnight and revisit them in the morning if you like.
- Once fully cooled, store the pavlovas in airtight containers to preserve them. Moisture will cause them to “melt” and their shelf life will be more limited. They will keep for about three days.
- When you’re ready to serve, top the pavlovas with fresh or store-bought whipped cream and your favorite summer berries.
Amber Schultheis is a monthly contributing writer for Snohomish City Lifestyle and owner of The Host Notes. The Host Notes inspires readers to live and cook with intention. For more joyful recipes and intentional hospitality tips, visit thehostnotes.com and follow Amber on social platforms @thehostnotes.