Best Perfect Pavlova Recipes

THE PERFECT PAVLOVA

Steps:

• Preheat the oven to 275 degrees Fahrenheit (135 C).
• You'll need to start with a stand mixer fitted with a whisk attachment and a clean, dry bowl.
• Pro Tip #1: The trick to the perfect pavlova is making sure you whip enough air into the egg whites, so if you start with a bowl that's even a little bit wet or contains even a trace of oil, the egg whites won't aerate properly and the pavlova will sink in the middle. Avoid using a plastic bowl since plastic can absorb oil. Glass bowls are best, and metal bowls work well too.
• Add the 4 egg whites to the bowl. When you're separating your egg whites from the yolks, make sure the yolks are intact. If any yolk gets into the whites they won't aerate properly and you'll have a hard time achieving the correct consistency for the meringue mixture . When you notice the egg whites have become quite foamy, begin to add the sugar very gradually, 1/4 cup at a time.
• Once you've added all the sugar let the mixture continue to whip on high speed until stiff peaks form and all the sugar has dissolved.
• Pro Tip #2: You will know you've allowed the mixture to whip long enough when you can see a stiff peak when you pull the whisk attachment out of the mixture and turn it upside down, and when you're able to rub a small amount of the mixture between your fingers and it feels smooth (no grains of sugar present). Don't stick your finger directly into the mixture! Your skin has oils on it that can affect the texture of the meringue so it's best to grab a clean, dry spoon and grab a bit of the mixture that way so you can rub it between your fingers.
• Next, add the cornstarch and a few drops of vanilla and whip only until it's combined, scraping down the sides of the bowl once.
• Pro Tip #3: Trace a circle (about 8 inches in diameteon a piece of parchment paper with a Sharpie. Turn over the piece of parchment paper and place it on a rimless baking sheet (a pizza pan also works welwith the marked side down. Scrape the mixture out of the bowl and onto the parchment paper, using the circle you traced as a guide for the size and shape of the pavlova. It's important to trace the shape on the underside of the parchment, and not the side that actually touches the pavlova as the marker will transfer to the pavlova during baking and discolour it.
• Pro Tip #4: Using a pallet knife or hard spatula, pull up the sides of the pavlova in a swirling motion to create a very shallow "crater" in the middle. This will help it keep its shape during baking. It may be tempting to shape the pavlova with a larger diameter than 8 inches, but try to keep it small and tall. This will create a more impressive appearance and ensure there's a thick layer of that delicious marshmallowy interior!
• Bake the pavlova in a 275 degree oven for about 80-90 minutes. A good thing to remember is that your pavlova will not over-bake unless it starts to brown.
• Pro Tip #5: The real danger is in under-baking as this will cause the pavlova to remain raw in the middle and collapse as soon as it begins to cool. Trust me, it's a huge disappointment when you have to start over because you under-baked it!
• Pro Tip #6: After the pavlova has finished baking turn the oven off and crack it open with a wooden spoon, allowing the pavlova to cool inside the oven. This will help it maintain its shape and allow the outer "shell" that develops to protect the marshmallowy interior.
• It is completely normal for the pavlova to crack during the baking or cooling process; this lends to its rustic appearance. Don't stress about cracks (but do cool it in the oven with the door cracked open to help prevent cracking!), but if cracks form and the pavlova collapses at all during the cooling stage, this means it is under-baked (insert sad face emoticon here).
• Once the pavlova has cooled completely (I usually leave the it in the oven like this for several hours, but you can also leave it overnight), carefully remove it from the oven and slide it off the parchment paper and onto a serving plate.
• Serve with whipped cream and fresh berries!

PERFECT PAVLOVA

Steps:

• Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
• Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
• Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
• When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova

PERFECT PAVLOVA

Steps:

• Make sure all the equipment is clean and dry (mixer bowl, whisk, two spatulas, sugar bowl, bowls to separate egg yolks and whites etc.).
• Preheat oven to 300°F / 150°C. Cut a piece of parchment paper that's big enough to line a baking tray. Draw a circle that's 8 in / 20 cm in diameter on the underside of the parchment paper. Line the baking tray with the parchment paper (with the drawn circle on the underside). Set aside until needed.
• Carefully break an egg, and strain the egg white into a small clean bowl, taking care not to break the egg yolk. Once you've successfully separated the egg white, transfer this into a mixer bowl that is on a weighing scale. Repeat with more eggs, until you have 221 g of egg whites (give or take 5 grams). If you get any yolk into the egg white, you must discard the contaminated egg white and start again with another egg.
• Do not throw away the egg yolks, since you can make other recipes with them (see end of the post for some ideas). Store egg yolks in an air-tight container, with a layer of water to coat them on top.
• Once the egg whites are measured and in the mixer bowl, whisk the egg whites on speed 4 (on a 10 speed mixer) until it reaches soft peak stage (i.e. when you lift the whisk, soft peaks should be formed in the egg whites). This may take about 10 minutes.
• When the egg whites are at soft peak stage, lower the speed to 3, and add the sugar, 1 - 2 tbsp at a time. Make sure each addition of sugar is dissolved before adding the next. I wait about 30 seconds between each addition. Also scrape down the sides of the bowl at least once, while adding the sugar. Do not rush this process. This can take about 10 -15 minutes.
• Once all the sugar is added, increase the speed to 4, and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy, and hold their shape well.
• Here's how to check if the sugar has dissolved - take a small amount of the meringue mix between your fingers and rub it. If it feels grainy or has any granules, then there's undissolved sugar. If you don't feel any granules or grittiness, then the sugar is completely dissolved. I also like to make sure that I don't see any undissolved sugar in a few other places in the meringue (under the whisk, in the bowl etc).
• Whisking egg whites until the sugar completely dissolves can take between 15 - 30 minutes, depending on the sugar you use. Do not rush this, and check on the meringue periodically to make sure you won't over-whisk it. Use the spatula to scrape down the sides of the bowl a few times as well.
• While the egg whites are being whisked, place the cornstarch and vinegar in a small bowl and mix to combine. The cornstarch mix will be a thick, paste like slurry. (please note cornstarch forms an ooblek that is a solid when sitting, but a paste when moving around).
• Once the sugar is dissolved, and the meringue is glossy and thick, immediately add the cornstarch and vinegar slurry. Increase the speed to about 5 - 6 and let the cornstarch slurry mix into the egg whites for about 30 - 45 seconds. Then stop whisking and remove the bowl from the mixer.
• Using a clean spatula, scoop the meringue in the bowl out on to the parchment paper with the drawn circle. Pile the meringue in the middle of the drawn circle. Be careful not to scoop out the top edge of meringue in the mixer bowl to prevent any undissolved sugar getting into the mixture (see picture in the post).
• Using an offset spatula, spread the meringue mix to fill the drawn circle on the parchment paper. Make sure the meringue mix is evenly tall.
• Once you have shaped the pavlova (see pictures in the post), use an offset spatula or palette knife to create furrows along the sides of the pavlova, going from bottom to top. Smoothen the edges to get rid of meringue points (that can burn easily). The pavlova should have soft, rounded edges. Create some swirls on the middle of the meringue on top as well.
• Transfer the cake into the preheated oven, and immediately reduce the temperature to 225°F / 110°C.
• Bake the pavlova for 90 minutes. Do not open the oven door during this time.
• When the 90 minutes are up, turn off the oven and allow the pavlova to cool down in the oven overnight (or up to 6 hours, until completely cooled down).
• Transfer the pavlova into an air-tight container and store in a cool dry place (free of draft), until ready to serve. Do not store in the fridge or freezer.
• Place the chilled whipping cream in a chilled bowl. Whisk the cream on medium speed. (Do not over-whisk the cream as it can become grainy. If you whisk the cream on high, you risk over-beating it, and the cream will deflate faster, making the pavlova runny.)
• While whisking the cream, add the confectioner's sugar and vanilla into it. Mix until you have stiff peaks, but the cream is still smooth.
• Spread the cream on top of the pavlova, and top it with the prepared fruits. Drizzle/spread the passion fruit of lemon curd over the top as well (if using).
• Serve immediately.

PAVLOVA

Steps:

• Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
• Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.