Try this Pavlova recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (441g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat oven to 150 C / 302 F
- Whisk the egg whites until foamy and firm.
- Add sugar in 3 batches and whisk until sugar is fully dissolved and the mass is Stable and glossy.
- Add corn flour and vinegar and fold carefully
- Cover a baking tray with parchment and pipe the desired shape
- Bake for 10 min
- Turn the temp down to 100 C / 212 F and bake for another 1 1/2 hours.
- Turn the oven off, open the oven door and leave the Pavlova to cool to room temp at least 1 1/2 hours.
Temperature control forms the primary constraint when working with large volumes of egg white foam, demanding precise thermal manipulation to transform simple proteins into a rigid, crisp shell. When scaling quantities up or down, remember that the ratio of sugar to egg whites must remain strictly proportional to maintain structural integrity during the long drying phase. Adding granulated or powdered sugar too quickly deflates the aerated matrix before cross-linking can occur, so incorporation must happen gradually across multiple distinct additions.
Scaling and Structural Stability
Adapting this formula for larger gatherings requires careful consideration of oven capacity and heat distribution. Doubling the batch creates a denser mass that traps moisture internally, meaning the initial ten-minute bake at 150°C and the subsequent ninety-minute drying period at 100°C may need slight extension to ensure the center loses all residual water. Folding the cornflour and white wine vinegar into the glossy meringue requires a gentle hand with a spatula to prevent air loss, while parchment paper ensures easy release from the baking tray once cooling is complete.
- Weepy syrup pooling on the surface usually indicates insufficient sugar dissolution during the whipping stage, which can be checked by rubbing a small amount between your fingers to ensure no granules remain.
- Yellowing or cracking during the bake points to an oven temperature that is too high, so verify actual internal heat with an independent thermometer rather than relying solely on the dial.
- Loss of crispness over time occurs when ambient humidity penetrates the dry shell, making airtight storage essential if the dessert sits for more than a few hours before serving.
