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Pavlova Meringu...
Pavlova Meringue

This dessert can be made as one big dish or you may prefer to make several small individual sized dishes.

PREP TIME   20 Min
READY IN     01 Hr 05 Min

Nutrition Information :


Pavlova Meringue

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 Imperial  METRIC

SERVINGS: 6-8 people
4 egg whites (room temperature)
2/3 cup granulated white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
4 teaspoons cornstarch
1/2 teaspoon white vinegar
1 cup (or more) fresh berries mixed (strawberries, blueberries, raspberries and blackberries)
a glass bowl
baking sheet
baking parchment paper (wax)
mixer or a wire whisk

Pre-heat oven to 250ยบ F

Place egg whites in the glass bowl, add the vinegar. Beat the egg whites and vinegar until fluffy.
Slowly add sugar.
Once the egg whites are very stiff, add cornstarch and vanilla and whisk a few more times (try not to over whisk).

Wet the baking parchment paper (wax), crinkle it up, cover the baking sheet with it.

Scoop the mixture onto the parchment paper to the size and shape you want it to be.
Make a well in the middle to create a hole to add the berries later.

Place the meringue in the oven. Let bake for 45 minutes then turn the heat off. Leaving the meringue in the oven for another hour, or until it is completely cool. It is fine to leave the meringue overnight.

Remove the meringue from the oven, making sure that it is cool, if not, leave it for a little while.

Whisk the cream until stiff, then fill the meringue well with the whipped cream and put the berries on top. If left too long, the meringue will go soggy. Some people actually prefer it this way.

Additional Notes

Sometimes this dessert can turn out gooey and sometimes it turns out crispy.
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