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First thing I made with my newKitchen-aide stand mixer, which was purchased with my stimulus check. I used fresh day old eggs an d they were perfect. Easy recipe. I love it,
Have a great time using that new mixer, Cathy!
I have made pavlova several times but the directions about why and how to whip made this pavlova beautiful.
I made them . They were perfect.Wish I could post pics.
Have you tried liquid egg whites?
Hi Brig, I have used liquid egg whites to make meringue cookies, which are just smaller versions of pavlova, and they worked fine!
I’ve tried liquid egg whites before and it worked once and another time it didn’t thicken properly. From what I’ve read other places online I think it’s something added to the egg whites and it depends on the brand. I’d definitely have a back-up just in case.
Pasteurized egg whites won’t work. Usually it will have a disclaimer on the box that says will not work with meringue or angel cake. I learned the hard way.
Hi & thankyou for sharing this exquisite recipe. I doubled this for a single pavlova for 14 & reduced the sugar a little.
Followed your suggested high prep, after 1st 30 mins of 135°F, increased to 150°F for about 2 & 1/4 hrs. Used just a scent of oil on the base to avoid losing any pav to it but forgot the sides. Yes, it did go slight brown and the tribe were very pleased with you.
I was searching for what to do with my leftover egg whites from few days ago, and found this recipe and baked some Pavlova today. It was great! I baked for 50 min and I think I could bake for little less than 50 min also. I ate one of them while it was still baking around 40 min, it was so soft and nice inside while crispy outside. But it is still great after fully baked for 50 min, looks beautiful and tastes great. I drizzled lemon glaze on the top of it, my sister also loved it.
Next time I’ll try cocoa powder to make chocolate version as someone else mentioned in this thread. Thank you!!
Hi, thank you for a great recipe. I always bake it and turns out beautiful!Can I use the same recipe to make meringue kisses?
Hi Manal, should work! Though you may not need to cook them as long.
what if you cant use cornstarch
I have never had any success with meringue. I followed the instructions religiously and got the ‘cream’ looking right but in the baking, it all flopped. I made individual ones, they did colour and were non-sticky to the touch on the outside but soft on the inside – so soft that they would not come off the paper. I think the trick is, as some Kiwis said, to leave it in the oven with the oven off. Sooooo disappointed. I did turn the oven down when they started to colour and that helped a little. What did I do wrong?
Also, can one leave the cream sitting out if there are two batches of baking to be done?
The oven must be pre heated 270 degrees Celsius or 270 degrees Fahrenheit? And when baking the pavlova, must the oven be set at 250 degrees Celsius or 250 degrees Fahrenheit? :)
All measurements on this website are in Fahrenheit unless otherwise noted. ~Elise
I just made this recipe this weekend. I have 7 chickens and a surplus of eggs. The recipe was fabulous, although I did modify slightly by adding 3 T Dutch processed cocoa powder to the sugar prior to blending it in. This made a fantastic dark rich chocolate Pavlova that I then topped with raspberries fresh from my garden.
Elise, would this recipe work for a large cake-sized pavlova?
It should, but I haven’t tried it. ~Elise
My pavlova won’t go crispy on the outside. It keeps it’s shape but is all soft and I don’t know why. Tried changing the temp but then it goes brown but still won’t crisp up.
Make sure you are attempting this on a dry day. Humidity will keep the pavlovas from getting crisp. ~Elise
I made these last night but they burnt :( I realised that I had the oven too high (forgot to turn down before putting in the oven). Obviously, I will turn oven down next time, but I wondered if the fact I’m using a gas oven makes any difference?
I have problem making the pavlova. It was pretty at first, was stiff. But while waiting for the first batch of mini pavlovas in the oven, the egg whites became fluid. What happened?
Once beaten into stiff peaks, the egg whites will not hold that position forever. You need to get them in the oven quickly. Only whip up as much as you can cook at a time. ~Elise
I am a dutch oven cook and have been trying to cook this in a dutch for several years with out sucess mine always end up a flat brown gooey mess. Does any one have suggestions or reasons why?
Sounds to me like too much moisture is trapped in the Dutch oven, and that what you really need here is the dry heat of a standard oven. ~Elise
Try adding really finely chopped walnuts and semi-sweet chocolate chips to the merengue mixture. Drop spoonfuls on parchment lined cookie sheet. Preheat oven to 350, put the cookies in and turn off the oven…leave overnight. We call them “Forgotten Cookies”.
Hi Katie, those sound like our pecan meringue cookies, so good! ~Elise
I made ‘pav’ for the first time last night, and in my excitement (haste?) I actually forgot the vinegar and vanilla! Didn’t realize it ’til the pavs were in the oven. Decided to go ahead anyway and take my chances. My guests were truly impressed and loved them. I could have kept my mouth shut, but admitted to the mistake, which surprised everyone as they insisted no one would have ever guessed anything was missing, given how delicious they were! I would have to agree. :-)
What a forgiving dessert! Definitely a keeper and something I’ll make again. (And I agree…they eat this on a regular basis in my heaven too! Hah!)
I’m going to make a pavlova for a class assignment and I only have a 40 minute time limit, is there anything i can do to speed up the process?
If you make the Pavlovas ultra tiny they will bake faster but rushing the beating of the whites, using cold egg whites or raising the oven temperature will adversely affect the end result. Pavlovas are meant to have a squishy center. It will take a lot of finesse to make them ultra small and still come out with this as your result. ~ Shuna
My pavlova went a brown colour – still tasted ok but does anyone know why this happened? I used 4 large egg whites, 1 cup of sugar, pinch of salt and a teaspoon of white wine vinegar. The eggs werent quite room temperature – would this have been why it went a strange brown colour?
The brown indicates that the oven got too hot and the sugar in the pavlova began to caramelize. Some people’s ovens run hot, some cold, so next time, drop the temp by 25°F if you use the same oven. ~Elise