Pavlova Recipe
I had my facts all wrong about Pavlova; it’s not Russian, but named after a Russian ballerina, Anna Pavlova. There’s a great debate about who made it first; Australia or New Zealand, but lets just focus on the fact that there is Russian inspiration here!!
The Pavlova is graceful, beautiful, and romantic; a perfect dessert for your valentine or dinner guests! It’s crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.
Tip:
If your egg whites are not at room temperature, place them in a bowl and set over a second bowl of warm (not hot) water for 15 minutes.
This recipe is easy and you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then assemble just before your event.
Once they are assembled they stay great for up to 4 hours at room temperature.
Ingredients for Pavlova:
6 egg whites, room temperature (see tip above)
1.5 cups white sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
Ingredients for Frosting:
1 1/2 cups cold heavy whipping cream
2 Tbsp white sugar
Ingredients for Topping:
4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
Mint leaves for garnish, optional
Watch How To Make Mini Pavlovas:
How to Make Pavlova:
Prep: Preheat the Oven to 225 °F with the rack in the center of the oven. Line a large baking sheet with parchment paper. (if using this large 3/4 baking sheet, you can fit them all on one sheet, otherwise, bake on 2 separate baking sheets in the top bottom third of your oven)
1. Using your stand mixer, beat 6 egg whites on high speed 1 minute until soft peaks form. With mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
2. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
3. Pipe meringue onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes. The outside will be dry and crisp to the tap and very pale cream colored (almost white) and the inside will still be marshmallow soft.
4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container (or plastic bag) for 3-5 days at room temperature.
How to Make Pavlova Frosting and Assembly:
1. Beat cold heavy whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
2. Pipe frosting onto the pavlova and top with fresh fruit. Once they are assembled they stay great for up to 4 hours at room temperature.
Here’s the Print-Friendly Version of Pavlova 🙂
Pavlova Recipe
Ingredients
For Pavlova:
- 6 egg whites room temperature
- 1.5 cups white granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
For Cream:
- 1 1/2 cups Cold heavy whipping cream
- 2 tbsp white granulated sugar
For Topping/Decor:
- 4-5 cups fresh fruit blueberries, kiwi, raspberries, sliced strawberries, etc
- Mint leaves for garnish optional
Instructions
Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper
-
Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
-
Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
-
Pipe meringue onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream colored and insides will still be marshmallow soft.
-
Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature.
How to Make Frosting and Assembly:
-
Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
-
Pipe frosting onto the pavlova and top with fresh fruit.
Recipe Notes
Once they are assembled they stay great for up to 4 hours at room temperature.
Have you tried the Pavlova? What are YOUR favorite toppings?
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Hi Natasha,
This is a great recipe. I use it to pipe out a 9” meringue at 110 degrees celcius( I live in Israel)My meringue comes out high, billowIy like. After an hour and a half, it’s firm on the outside and like marshmellow inside. Perfect. I pull out all the stops to avoid cracking and grind my granulated sugar so it is very smooth, leave the meringue in the oven overnight, and use nonstick baking paper. BUT when it comes time to remove the meringue with the paper the next day it invariably cracks. Not all over and of course the whip cream covers the cracks. BUT I would love to know how to avoid this issue in the future… Thanks in advance! Melissa
Hi Melissa, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature realy fast like from hot oven to room temp. So what i do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there until the oven cools off completely or even longer sometimes 2 hours. ” Hope this helps.
Natasha, I love your receipes. I tried these and they came out marshmallowly but not with a crispy coat. No leakage ansd they kept their shape…just soft. What do you recommend doing to get that crispy coat? Thanks!
Hi Betty! Cornstarch is the key to allowing that to happen. Did you possibly alter the recipe in any way? I’m wondering if it needed some more time in the oven
I am bringing dessert tonight for our Christmas dinner and wanted something special. This is it! My son’s girlfriend has gluten and dairy sensativities so I will server the whip cream on the side. I think they will love it, Thanks.
You’re so welcome! I hope they love it!
Hi, how many does this recipe make? Going to try them for Christmas in Chile! 🎄
Hi Stef. This makes about 14 to 15 or so Pavlovas, simply depends on the size piped. I hope this helps!
I am going to try my hand at making these beautiful pavlovas this Christmas! I don’t know if you’ve answered this before, but if I don’t have a standing mixer what else could I use to make these delicious treats? Thanks!
I hand mixer will work, it will just take a lot longer to mix that until stiff peaks form. I hope you love it!
Thanks so much!!! I look forward to trying it!
You’re so welcome! Enjoy!
Hi Natasha!
I’m planning to make your lovely pavlovas for xmas and I did a try round today! They were DELICIOUS! Thank you so much for the recipe! I wanted to ask, is it possible to put less sugar in the meringue? And if so, how much? (For my sugar intolerant friends)
Hi Ira, Thank you for the wonderful review! I haven’t tried cutting back since sugar is important for the meringue to form properly. It really helps to use whipped cream that is just barely sweet and adding berries gives it some tart elements to help cut the sweetness. I hope that helps!
Thank you! I’ll definately try that! Maybe also some raspberry syrup, to add some sourness. 🙂
You’re welcome!!
Hi Natasha! Is there a secret to making them turn out white after baking..? Mine are yellow😌☹️🤔
The lower the heat the better! If they are yellow, that means they baked too quickly or at too high of heat. I hope that helps
Natasha this recipe is so perfect, I am a Kiwi living in the US and made these yesterday for Thanksgiving, and they were such a hit, thank you!
Hi Annie! That’s so great! I’m so happy you enjoyed that!
Hi Natasha. I’ve done these many times before and they turned out awesome! Today for some reason the batter is turning out quite runny and isn’t forming into stiff peaks. I already did one batch, after baking they kind of melt and are just big circles instead of that pretty ridged “tower” from using the star tip. Any suggestions? Please help:(
Is it possibly too humid where you are now? Humidity may have that affect.
Thank you so much! I guess I wasn’t beating the egg enough before adding the sugar. I tried beating the egg for 2-3 minutes and got better results every time. I made 200+ for a wedding😩
That’s so great! I’m glad it worked out! WOW! 200 is quite a bit!!
My first time making pavlovas and they were such a hit at my party! I doubled these and made sure to use all your tips and tricks and they turned out beautiful!! I used to be scared to work with meringues but this was easy and successful, thanks so much!
You’re welcome! Thank you for sharing your great review! I’m so happy you enjoyed it
Hello. So I’ve tried making the pavlova but it doesn’t seem to work out. When I beat the yolk alone, it turns out bubbly and yellow and it’s like watery mix, even when I add the sugar it still watery base…it does not turn white and creamy and like shown in your video. Also I’m using the hands on mixer…maybe that’s the problem? Idk what to do! Please advise. Thanks.
Hi Margarita. This recipe doesn’t call for yolks. You need the egg whites part of the egg to make this recipe. This recipe calls for 6 egg whites at room temperature.You can definitely use a hand mixer but it will take a lot longer to mix to stiff peaks than a stand mixer. So watch and adjust the mix time accordingly.
Hi just wanting to check if the measurements are in metric or imperial?
Thanks
Hi Crystal! this is using the imperial system.
Hello, my pavlovas turned out crispy but for some reason quite sticky. Any suggestions as to what I may have done wrong?
Hi Liana, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature really fast like from hot oven to room temp. So what i do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there until the oven cools off completely or even longer sometime 2 hours. ” Hope this helps.
Are you using the lemon juice and corn starch in place of cream of tartar? I’ve seen other recipes that use cream of tartar without corn starch and lemon juice. So I’m wondering if I can just use that instead or is the lemon juice for flavor also?
Hi Audra, the lemon juice does add a hint of flavor as well, but maybe you are thinking of boccone dolce? Pavlovas are typically made with corn starch to get that crisp on the outside and marshmallow soft inside texture.
Oh. Ok. Thanks for the reply and explanation! I’m gonna try making them today!
Hi Natasha. we are having a huge party of over 50 people this sunday and I want to make pavlovas earlier becsue we already have many things to make so can I bake them like 2 days earlier? and then what do I do when I bake them, do I put them in the frigde, the freezer, or just in room temperature? and do I put them in ziplocks? also last question, is it okay if I don’t do the frosting? I want to do like rose pavlovas… thank you so much
Hi Victoria. I added that note to your previous comment. We kept ours in an airtight container at room temperature. Putting it in the fridge or freezer will cause it to catch moisture and can make it sticky. I hope this helps.
Can you not put the frosting and the fruits on the pavlovas? Also when you finish baking then do the freeze for like 2 days and will they melt once you take them out?
Hi Victoria. I’m not sure I understand your question. We usually top ours with cream and fruits. I haven’t tried freezing these, I’m afraid the moisutre would make it sticky. This recipe works well in dry conditions away from moisture. We keep ours in an airtight container until ready to dress up and serve.
Thank you so much for this recipe ! I just made it and they turned out perfect and delicious. I baked them longer since I’ve made them larger. Also I noticed I liked them better the next day with fresh fruit from the fridge and COLD whipped cream. It takes away from the sweetness, it was a light dessert. I recommend to use cold fruits and whipped cream.
Hi Andrea! Thank you for sharing this with us.
Hihi omg I don’t know why my pavlovas failed 😢😢… is it because I doubled the recipe ? The pavlovas didn’t cook in the centre and also stuck to the parchment paper !!!!
Hi, Farrah, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature realy fast like from hot oven to room temp. So what i do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there untill the oven cools off completely or even longer sometime 2 hours. ” Hope this helps.
I hope you don’t mind me jumping in, but I’ve always sprinkled a little bit of cornstarch on the parchment paper to keep pavlova from sticking to it.
Could lemon juice be substituted with lime juice? If so, what proportions? Thank you!
I haven’t tried it with Lime. It tends to be more bitter. If you experiment, let me know how you liked the recipe.
They turned out perfect!
That’s so great!
Hello, tried this recipe and few days ago and was so shocked that it did not turn out!
Everything I try on Natashaskitchen.com turns out great but this was a complete disaster.
They came out soft and sticky. I threw them back in the oven for 10 min at 200°, but magic didn’t happen…
Something went wrong and I have no idea why! My sister said hers didn’t turn out too.
What went wrong? Please help!
Hi, Lena, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature realy fast like from hot oven to room temp. So what i do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there untill the oven cools off completely or even longer sometime 2 hours. ” Hope this helps.
Delicious!
I love this recipe!!! I am Australian and mini-pavlovas are my go-to dessert whenever we entertain! The only thing I would add to this recipe – is to dust the paper with cornflour before you pipe the meringue – this avoids any instances of the meringue sticking to the paper! 🙂
So happy you enjoyed this recipe, Mille! Thank you for the tip!
Oops! Yes, Andrea! That’s what I meant. Lemon curd. My mistake. So sorry. 🤗
Also, you can use yolks in custard cakes. I like French Apple cake from browneyedbaker.com
What a fantastic presentation! I must try this recipe after watching. Thanks for sharing.
You’re so nice! Thank you, Nana!
Hey Natasha!
Was wondering if substituting the white granulated sugar with icing (powdered) sugar would change the structure of the pavlova.
I am planning to make these tomorrow so if you could reply Asap, that would be great 👍🏻
Hi Sonia, I haven’t tried that but I suspect that it won’t beat the same way.
Cam i add food coloring to the frosting? I want make pink frosting for baby shower
Hi Angelina, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts folded in at the end and a gel food coloring might be the safest so you don’t risk changing the consistency as much.
Hello, I was wondering why my egg whites are not peaking? They are liquid and I have been beating for over 20min? I would hate to throw this away.
Hi Alice, did you make sure you bowl was clean and dry (free of oil, grease or moisture)? Also, I’m not sure if it is the case, but not all egg white carton products work the same way for pavlovas since some have additives. Also, be sure you are using a high powered electric mixer with the whisk attachment.
I ended up starting all over and the second batch peaked almost immediately. I think my egg whites were too cold, and who knows what else.
They turned out great. Thank you.
You’re welcome Alice, I’m happy to hear that!
Love the recipe! Made them a couple of times now and they are always a hit! Thanks Natasha
You’re welcome Katerina! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review!
Thank you so much for this recipe and the video to go along with it! I made these for a High Tea I hosted a few weeks ago (and will make them again tonight for a High Tea I’m hosting tomorrow)!! They were SO delicious and even my very, dry picky guest loved them!
You’re welcome Nancy! I’m glad you and your guests love the recipe. Thanks for sharing your excellent review with other readers!
Hi Natasha!
I will be making these for our engagement party but I will need to double the recipe. Would I be able to bake 2 trays at the same time? I appreciate any tips you have to offer. Thank you
-Zulie
Hi Zulema, if you are thinking about doubling the recipe, I would recommend making it twice. Most mixers cannot handle that amount of egg whites and whip them sufficiently. If you are simply trying to divide the single recipe into two baking sheets, please see my note on that in the “prep” section of the recipe. 🙂
Hi Natasha
So is it safe to make them Thursday and garnish and serve on Sunday ?
Hi Lena, This recipe is easy and you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then assemble just before your event.
Hi Natasha! I need to make about 20 of these mini pavlovas so could you please tell me how to adjust the measurements of the ingredients, or would I just have to make 2 batches?
Hi, I would make 2 batches unless you have a double oven that can accommodate them all since it isn’t recommended to leave meringue out for too long before baking.
Hi Natasha. I just made these and they are so tasty! But they came out crispy on the outside and the inside too instead of marshmallow consistency.
I thought I followed the recipe closely. Not sure if maybe the oven is too hot or it’s something else.
Hi Diana, if they were crispy on the outside as well, it sounds like the oven was too hot or maybe the convection setting was used rather than the conventional bake setting. If you think your oven runs a little hot, you may need to experiment and maybe try reducing the temperature next time by 25 degrees or so.
Is the baking temperature for ovens with fan?
Hi Alisa, I haven’t tested this in a convection oven so I can’t provide specific advice on that. Convection bakes faster with the air circulating so I would reduce the temperature since this needs time to dry out properly. Sorry I can’t provide any specific advice without testing it first.
Hi, Natasha, my name is Rebecca!
I had a question concerning the pavlovas!
I am planning to make them today for a party tomorrow, would you suggest me to make the pavlovas tonight and put whipping cream on them tomorrow? The party is at 4:00 pm should I put the cream around 1?
I just don’t want them to melt very fast!
if you can let me know ASAP that would be great!
-Thank you
Hi Rebecca, that would work fine. Store them in a cool dry place (not a humid place and never refrigerate). Assemble them just before serving since the cream will make the meringue soft as it sits. You could use an airtight container or something like a cake carrier, or put them on a baking sheet and cover with plastic bags (which I’ve done before :-O). 😉
Hi Rebecca, I’m sorry I couldn’t answer sooner. I was traveling the second half of the day and just got back to my desk to see your comment at 11:00pm. I definitely suggest making them a day ahead but adding the cream just before serving since the cream will start to soften pavlovas after it is added.
I tried these before and they turned out wonderful but I’m making them again and I had extra batter so I put it on another pan but the pan doesn’t fit on the same rack in the oven. What should I do with the extra pan that’s standing out while the first ones bake?
Hi Anna, I have a note on this in the “prep” section just before step 1, but it’s easily missed :). “(if using this large 3/4 baking sheet, you can fit them all on one sheet, otherwise, bake on 2 separate baking sheets in the top bottom third of your oven)” I hope that helps!
Hi Natasha
If they come out sticky, but inside fully baked what can be the problem?
Hi Diana, I haven’t had that occur, but it could be due to under-baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection).
Mine used to come out sticky all the time and I couldn’t figure out what was wrong it drove me crazy i even tried to bake them longer and that just made them brownish. Untill my sisters mother in law shes a professional cake baker and she uses meringue to decorate cakes, she told me that the reason they come out sticky is because you change the temperature realy fast like from hot oven to room temp. So what i do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there untill the oven cools off completely or even longer sometime 2 hours. They never came out sticky again. Thanks for a great recipe Natasha, I make them all the time. My family’s favorite dessert.
My pleasure Tammy, thanks for sharing your helpful tip!
Hi Natasha, I want to make these but I don’t have corn starch….:( do you think they will still turn out? I’m wondering how corn starch plays a role in these…..
Hi Lena, the corn starch is important to achieve the proper texture inside the Pavlova and make it marshmallow soft inside. One of my readers reported great results using potato starch if that helps.
Hello Natasha,
I want to make this today, but could you please tell me how much it will be 1.5 cups of sugar in grams?
Thank you in advance.
Hi Valeria, you might find this tutorial on how we measure useful. Also, 1.5 cups sugar is about 300 grams.
Hi Natasha. My name is Tatiyana. I am going to make this very soon and I need to know what brand of eggs did you use, for example: Egg Lands Best, Free Range, The Happy Egg Co., and etc. I want to know this information because i heard that alot of people have been having a hard time trying to figure out which kind of eggs to use. So i want to know which kind, You used to see if I could buy that particular kind. Please get back to me as soon as you can. Thank you, bye Natasha
Hi Tatiyana, we normally use Simple Truth Cage Free brand from Fred Meyer or First Light (the cheaper brand). Pretty much any egg should work – maybe stay away from the ones that say “pasteurized.” I wonder if that is what causes the troubles for people? I haven’t had any issues with any of the various eggs I’ve tried but I do not buy the pasteurized ones.
I’ve made these, followed the recipe to the “T”, but mine came out light brown. It tastes perfect, but it’s not white. What could’ve been the cause?
Hi Michelle, Did you bake them in a conventional oven (not convection) in the center of your oven? Not all ovens are created equal so it also may be that your oven runs a little hot. If they are yellow, that means they baked too quickly or at too high of heat. I hope that helps!
Coul you tell me how large the nests are? I mean approximately the size of their diameter? Thank you
Hi Cindy, if you make them the diameter of a muffin, you’ll get 36 of them 😬
Well muffins can be different sizes but I guess I can look a the diameter of muffin moulds in a muffin pan. Is that what you mean?
Cindy, make them around 3″ in diameter. Have a Merry Christmas 😬
Can you refrigerate the pavlovas with the cream?
Once the cream is on, you want to consume these within 4 hours. In general, do not refrigerate meringue because the moisture from the fridge will soften the meringue.
Actually, I put them in an airtight container and refrigerated them overnight and they were fine.
That’s awesome!! Maybe it was the airtight container that saved them! 🙂 Thanks for sharing 🙂
Yes. I’ve done it everytime I’ve made a Pavlova. Just as what was stated, make sure to put it in an airtight container. I use my cake carrier. You will get a bit of condensation on the shell but it’s not something that’ll make you not want to eat them. In fact, my entire family loves a good piece of Pavlova the next day, even two days later. Refrigerating them helps the whipping cream to hold up even if you mixed say a lemon curd into it. Will say this…. not one piece of Pavlova ever made its way into the trashcan, lol….
Hi,
Any recommendations for the use of egg yolks? Do you have any recipe I could use?
Thank you.
Hi Alexandra, I don’t really have many egg yolk only recipes. My custard cake uses alot of egg yolks. If anyone else has any great suggestions, please share and thanks in advance!! 🙂
scramble them…
Alton Brown’s chocolate ice cream!
I use egg whites in the carton for pavlova.
Use yolks for lemon custard, and you can use it for your mini Pavlovas instead of whipped cream. I use lemon custard recipe from joyofbaking.com It’s excellent and easy to make.
I can’t find a lemon custard recipe on joyofbaking.com/ Do you mean lemon curd?
My husband and I went to Key West for our 30 year anniversary, i chose this recipe because this recipe used 6 egg whites and the key lime recipe also used 6 egg yolks, it was a total win, win! Great to have two options of deserts for our dinner parties
That’s so great, Rosanne!
Ice cream base. Custard for a pie. Lemon curd. All good uses for orphan egg yolks.
Hi!
When we were in Key West, the “famous” key lime pie is Kermit’s, everyone has a key lime pie version and they are all pretty good. I bought a bottle of Kermit’s key lime juice and used the recipe on the label which calls for 6 egg yolks, you can order the juice online. I have made mini/cupcake size as well, they were delish! Hope that helps!
Is one mini Pavlova right for each person. Or using your recipe, can they be made larger with same cooking time. Want to use for Xmas dinner. Great video!
Hi Dan, they can be made larger but will need additional baking time so you’ll have to guess-timate based on how large you make them (maybe 1.5 hours?).
Hi Natasha! I have a question! Can I use carton egg whites from Costco? Would it still turn out good? Thank you!
Hi Larysa, I haven’t tried that product so I’m not sure. Does it have any additives in it? Sometimes they are pasteurized which makes them more difficult to work with and achieve the correct consistency with meringues. Because of this, I think it’s safest to use egg whites directly from the egg.
I have been doing Minipavlovas for years – once are better, once are worse. Sometimes meringues are very spread, sometimes they are very cracked. Up to yesterday – when I discovered your blog, Natasha, and follow your (video) instructions – my minipavlovas are magnificent. Thanks – thanks – thanks. Little piece of knowledge: I assemble them by mascarpone whipped with a small amount of good alcohol , instead of whipped cream. They will remain fresh for longer time.
I’m so glad to hear that Sylva! Thanks for sharing your great review with other readers!!
This sounds Devine !!! Thank you for the tips !
Sylva,
How much mascarpone and alcohol do you use? And what kind of alcohol? Brandy? Rum? Grand Marnier? Thank you for your time.
Hello!
I just made these and they are quite tasty! However, mine were crisp all the way through and the surfaces cracked. I live in Denver. Could the altitude be my problem since the times/temps listed were followed exactly?
Any other recommendations?
Hi Rachel, it could possibly be due to altitude. Does your oven usually run too hot? It sounds like they were baked at too high of heat or for too long. Oh, also, be sure you are using a conventional oven and NOT convection since convection will bake things quicker.
I made this recipe today and it is perfect. I topped it with a cranberry and blackberry relish and fresh whipped cream. Great recipe,
I’m happy to hear that! Thanks for sharing your great review Brendan!
Hello! I was wondering what would happen if I dip the pavlova into melted chocolate? Is the heat going to melt the pavlova itself? Thank you !
Joanie, I haven’t tried that but probably won’t dip Pavlova in hot chocolate but drizzle over instead with melted chocolate.
Hello,
I’ve made mini pavlovas before and once they cooled and hardened I dipped them in melted chocolate and placed them on baking paper to set and they turned out great!
Hello 🙂 I was wondering if it is possible to add coloration to the pavlova? Thank you
Hi Joanie, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts folded in at the end and a gel food coloring might be the safest so you don’t risk changing the consistency as much.
Hi there!! 🙂
Just made these and these were fantastic!! 🙂 🙂
Hello Caroline! I’m glad you love the recipe. Thanks for sharing!
Hi! How many grams of sugar are in this particular cup?
Hi A.R. 1 cup of sugar is 210 grams so 1.5 cups is 315 grams of sugar for this recipe.
Why did my pavlovas turn out a little sticky to the touch ?
Hi Katie, it could be due to underbaking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection).
I have 8 egg whites that are already together. What kind of modifications do you think I need to do to make it work, if that’s possible?
Thank you!
Hi Nadia, you will have to scale everything up by 25% or add 1/4 more of all the ingredients. I hope you have a large enough mixer! 😉
Can you freeze this meringue once its cooked?
Hi Greg, meringue should not be frozen or refrigerated or it will soften and become gooey from the moisture.
Hi my mini pavlova became gluey and sticky , can I cook them again?? How can I correct it??? Asap my daughter’ birthday today
Hi Bhamini, that can happen for a number of reasons; if the palvovas were underbaked (they should be hard to the tap on the outside when baked), make sure to keep them in a low humidity area (DO NOT refrigerate or freeze them) and finally, add creamy only just before serving. I have never put them back in the oven so I’m not sure if that would repair them or make the situation worse – you could try but it may be that they need to be re-made.
Okay so I just made these for the first time ever….OMG they are so good and so pretty! Thank you so much for taking the time to post this recipe and the video. I just love your recipes, I made the blueberry cake last week and it was a major success! <3
You’re welcome Nikki! I’m glad to hear you enjoying the recipes so much! Thanks for following and sharing your wonderful review!
I cannot find the video mentioned for this recipe. I’m wondering how many mini-pavlovas this recipe makes? I’ve always made one plate-size serving but would rather make individual serving sizes. How many and how large should they be before baking?
Here is the direct link to the video and recipe for individual pavlovas! I hope this answers your questions Ann!
Hi Natasha, can I prepare whipped cream frosting put it in piping bag and refrigerate for 3-4 hours before using it? Want to come from church and quickly pipe it on, should be fast
Hi Katie, I have done that before and it will work. Whipped cream does tend to soften just slightly after refrigerating awhile but I have kept fully frosted cakes (with whipped cream) overnight and it held up. Just make sure you whip until you have a thick and spreadable frosting consistency (without overbeating and turning it to butter ofcourse ;).
Thank You 😊 thought so too just wanted to make sure
Looks very Nice! But im from Denmark, and have no idea og what corn starch is?? 🙃😕
Hi Sasja, you might try using google translate and see if that gives you a more familiar name for it. I haven’t tested other starches like potato starch so I’m not sure if they would substitute well in this recipe. Sorry I can’t be more helpful!
corn flour is corn starch
Hi Janie, thanks for sharing. Just from a quick google search, it looks like corn starch may be referred to as corn flour in the UK but I’ve never heard of that reference in the US. 🙂
I just made 5 batches of this recipe for a wedding, the last was made using potato starch and they turned out fine, there is little difference between corn and potato. In fact James Pepin recommends the potato over the corn. Great recipe btw.
That is so great to know! Thank you Randy!! 🙂
Pavlovas taste very good
I’m glad to hear you like them! Thanks for sharing 🙂
I would like to make 6 large Pavlov as how long would it need to bake them for
Hi Rose, I haven’t tested that way specifically but I would guess to keep them in the oven 1 hour 30 minutes then let them sit with the door propped open for another 30 minutes.
Hi Natasha
I try to make pavlova but I can’t.I mad ingredients as you said and ordered the inside of the oven according to the length of time .It’s so bad and very Crisp and fragille .Can you help me about that?
Thank you
Hi Violet, I would suggest watching the video recipe if you haven’t already to see where things started to look different. Also, this recipe is intended for a conventional oven and NOT a convection oven.
Hi Natasha I just want to say your recipes are amazing! I made the pavlovas like you did but mine seem to lose its white color after baking what could have went wrong?
Hi Viktoriya, normally they should stay white even after baking. The ones I have in the video and photos have cooled completely to room temp and are still white. I wonder if your oven may be too hot or they are too close to the burner?
Thank you I’ll definitely try to lower the heat I have a gas oven maybe that makes a difference in the tep but other than that they were so yummy thanks again for sharing!!
My pleasure Viktoriya!
Can these be made a day in advance ? If it can . would you put in the fridge over night? I want to make sure the bottom layer stays crispy.
Thank you
Lucy, you can make these a day in advance, look at the details in the recipe under “Tip”.
Thank you Natasha for such an amazing recipe, this is my third time making Pavlova, however I bake them for 3 hrs and instead of lemon juice I add lemon power(лимонка). Always turns out delicious.
My pleasure! I’m glad you love the recipe Inga! Thanks for sharing 😀
Hello! I just made these and they came out lovely. I put jam and whipped cream on top of mine. Can I leave them out overnight in a container or do I need to put them in the fridge because of the whipped cream? Thank you so much!
Pavlovas should not be refrigerated. I recommend not adding the frosting until you’re ready to serve them because the soon as you add the frosting, they will begin to softer noon. Otherwise, without the frosting, the buffaloes can last a couple of days at room temperature. It is also important to make sure they are in a low humidity area which is another reason they should not be refrigerated.
Hi made them but for some reason mine where not white they became more of a yellow color to them ??? Was disappointed that it wasn’t white pavlova
Hi RM, I haven’t had that experience but it is probably 1 of 2 things – either the oven temperature was too high (or it was cooked too quickly in a convection oven), or if the sugar was a raw or organic sugar with some color to it. I hope that helps for next time!
So if my oven is convection what temp should I be cooking it in?
Hi RM, I haven’t tried baking this in a convection oven, but only a conventional oven so I can’t really advise. You might try googling “pavlova convection oven” and see if you come up with anything. Sorry I can’t be more helpful! I’m thinking it is probably best to do this in a conventional oven to give the pavlova the opportunity to bake up properly.
Hello, I tried watching the video, but once it opens its the video on how make pryaniki 😯
Hi Ruslana, sorry that was our mistake! We flip-flopped the videos. Thank you so much for letting me know!! The issue is now fixed and the correct video should play.
Not sure how big these are suppose to be but if you make them the diameter of a muffin, you’ll get 36 of them!! I now need to find people to give them away too! Haha. Extremely easy recipe though, thanks!
Ha ha! This is definitely party sized – I guess that is the only time I really make them is for a crowd 🙂
I could not transfer pavlova to serving plate as it stuck to the parchment paper.
Hi Dianne, they should come off pretty easily unless they are under-baked or if you put them on wax paper instead of parchment paper. Did they seem under-baked? Were they crisp on the outside to the tap? I hope that helps to troubleshoot! 🙂
Hi, These look delicious. I would like to make them but I couldn’t find corn starch. Could I use flour instead? I once read that you can use 3 tsp of flour for 1 tbs of corn starch. Would that work?
With this recipe, flour will not work well as a substitute. The corn starch is important to achieve the proper texture inside the Pavlova and make it marshmallow soft inside.
Hi, Natasha! I’m making these now and have to use two different baking sheets to fit into my oven. Can I bake both at the same time? How should I position them in the oven?
Thank you
Natasha Z
Hi Natasha, sorry I couldn’t get to your question sooner – If they don’t fit on the same rack, I would position them in the top third and bottom third – evenly spaced in the oven.
Can I make these ahead and store them somehow?
Hi Jennifer, yes absolutely!! Please see the note beneath the second photo in this post. Enjoy!! 🙂
I made these tonight for the first time. And they were beautiful!! I did find them just a little too sweet . Has anyone ever cut back on the sugar amounts?
Hi Phyllis, I haven’t tried cutting back since sugar is important for the meringue to form properly. It really helps to use whipped cream that is just barely sweet and adding berries gives it some tart elements to help cut the sweetness. I hope that helps!
I’ve made these a few times and each time they turned out burned and crispy throughout. :/ I’ve been following everything exactly by the recipe. The only difference is that I’m using organic cane sugar bc that’s all I have on hand currently. Do I need to reduce the oven temp or length of time I bake them? Or both?
Oh wow! Burned and crispy definitely means your oven is way too hot. They should be white when they are baked. Definitely turn down the heat of your oven. Are you certain you set your oven to Farenheight and NOT CELCIUS? Also, are you using a convection oven? This recipe is intend for regular conventional oven settings. I’ve tried using organic cane sugar that was more coarse than regular white granulated sugar and it did not work well for me – the meringue was cream colored and not smooth when it came out of the oven. If using cane sugar, make sure to process it in a food processor to reach the consistency of granulated sugar, but if the color of the sugar is darker, the meringue color will be off. I hope that helps you when making meringue in the future!
Thank you for replying so quickly. I’ve been using organic cane sugar that is similar to the consistency of regular granulated. Thank you for the suggestion to process it. I didn’t think of that. My oven is also really old, so maybe that might be an issue also.. is it okay to open the oven as they are baking and check on them to see when they are done?
Sorry, meant to leave 5 stars not 4 but it won’t let me go back to change that 🙁
Thank you Nadia! 🙂 I appreciate that 🙂
Hi Nadia, if you don’t have an internal oven thermometer to gauge what the true temp of your oven is, that’s probably the next best way to make sure they don’t burn. They should not noticeably change color while baking. I hope you have success next time! 🙂
I keep seeing these pavlovas at my friends parties and I finally found the recipe and tried it myself. They were so good! Thanks for sharing your recipe!
Ha ha! That’s awesome! I see this pretty often at my friends parties as well – it’s quite a compliment when one of your recipes becomes a favorite among your own friends ;). Thanks for the great review!
Hello! I’m having a little trouble here.. I beat the eggs and got amazing peaks but once I incorporated the vinilla lemon juice and corn starch it all turned liquidy and wouldn’t hold its shape! I ended up making macaroon looking ones /: what did I do wrong? Was to possible to over beat? I didn’t wait long at all to start piping…Also not a fan of the in these, I feel like there is way too much!
Hi Anna, that is the first report I’ve had of that happening but I’m always happy to help torubleshoot! Did you use the correct proportions of vanilla and lemon juice and fold it in quickly with a spatula (not the mixer)? It’s either using too much, overmixing after adding the vanilla and lemon and corn starch or not beating the eggs enough before adding the liquids. Did you beat the meringue for the proper amount of time on high speed using a high powered mixer? They should pipe easily as shown in the video. Did your meringue look like mine in the video before adding the liquid ingredients? I hope that helps!!
I had a similar problem, although I wouldn’t say that mine got liquidy–just lost some of the stiffness. When I piped it, it turned into mounds instead of peaks, and I couldn’t create indentations. I followed the directions exactly and used an oven thermometer. The only change I made was to double the recipe, but I didn’t add the vanilla and lemon juice until there were stiff peaks. They taste delicious and I think that the whipped cream will cover up the problem to some extent. Any suggestions for next time?
I wonder if maybe it had to do with doubling the recipe? If you double the recipe, you would need to increase the mixing time in order to achieve the stiff peaks and for it to pipe correctly. I hope that helps for next time!
I mixed it until there were stiff peaks. It only softened after adding the vanilla and lemon juice. I would like to be able to try this again with success!
I want to update this now that I assembled and served them. Although the meringues flopped when I piped them, the whipped cream covered this, and they looked beautiful. I received lots of compliments from my guests. I did find the meringues too sweet, and the funny thing is that I refrigerated several assembled leftover Pavlovas and although the meringues did soften a bit, they also tasted less sweet, which I liked.
Hi Andrea, the meringues do seem less sweet once they are combined with the lightly sweetened whipped cream and the tangy fruit. I’m so glad you liked it 🙂
Making them right now.. I got 30 out of this portion. They are are pretty big 😀
The more the better! Thanks for sharing Inna 🙂
Hi Natasha,
Your recipe was amazing,I mean the egg white batter was just so pretty and it looked like it’s going to be the the perfect mini pavlova,But then I had to go somewhere in an emergency without baking the pavlova.I left the house at 5:30 pm and I only returned at 11:30 am (the next day) and when I came back and took a look at the batter,I tried to beat it and stuff and now It has all soft peaks and it isn’t holding it’s shape at all.
What did I do wrong ?
What do you suggest I do?
Thanks
Hajrah Khan
Leaving the meringue out without baking it will ruin the meringue and it is not repairable after that. You would have to re-beat the meringue with fresh ingredients…
Ok,Thanks For your feedback
I beat the meringue For a long time and it eventually came right
Kind Regards
Hajrah
Oh wow that’s great!! I’m happy to hear that! 🙂
Hi Natasha! I made this recipe a while back and it turned out great. We just had it as is, no fruit or whipped cream, because we were so impatient to just eat it haha. I made them using a regular electric oven, and i was wondering what kind of adjustment i would have to do when using a convection oven instead. Should i reduce temperature? Thank you! I love your blog <3
Hi Evgenia, I’m so happy you loved the recipe!! Meringues work best in a conventional oven, otherwise they may not form properly since a convection oven bakes faster. I would recommend sticking with a conventional oven for best results.
I’m thinking of making them in a few days. What can I add instead of a corn starch?
Hi Liana, I’ve never tested it any other way so I can’t really recommend anything. Come to think of it, I’ve also never seen anything else used for pavlova besides corn starch. I think it is important to get the right marshmallow soft consistency in the center.
Should I leave the eggs white at room temperature to age them?
Hi Liana, it isn’t necessary in this recipe.
Hi Natasha! How do I make mine come out just as white as yours? Mine always seem to have a slightly darker color. I’m not over baking them because they still taste great but I just can’t seem to get them as white as yours!:/
Hi Anna, are you possibly using a convection oven or the convection bake mode? Does your oven tend to run hot? If so, you might reduce the temperature. The only reason I can think of that it would be darker is if your oven was too hot. I hope that helps! 🙂
I tried these today to see if I can make them smaller for my bridal shower and they turned out great! I made them 1.5 in x 1.5 in and baked them for 45 mins! Then I put cream on top, with chopped roasted nuts instead of fruit. Delicious! Thanks Natasha!
Thank you for sharing!! I’m so glad you enjoyed the recipe 🙂
Hi Natasha!
How large do you normally pipe them? I’m making them for the first time this weekend for an office Valentine’s dessert event. I’m very excited because I love pavlovas, but also nervous. I’ve been revisiting the recipe this whole week.
Also, is it okay to store the whip cream in the piping bag (in a container) until I prepare the pavlovas? I don’t generally have whip cream so I am very unfamiliar!
Thank you for being so responsive!
Hi Alexandra, the pavlovas are about 3 to 3 1/2 inches wide and you should get a total of 14 to 15 pavlovas with this recipe. It’s easier to gauge the size/shape if you watch the video. I hope that helps! 🙂 You can store the whipped cream in the refrigerator for a few hours. I usually just whip the cream before assembling the pavlovas because it’s so quick to make whipped cream and literally takes 2 minutes. I hope you love these!
Hi Ally, that is unusual, but I’m always happy to help troubleshot. Did you pipe them the same size? They are supposed to be marshmallow soft on the inside and firm to the tap on the outside. Also, are you baking at high altitude or are you using a gas oven or a convection setting? Is there anything you changed in the recipe or process?
I made these pretties few times and both times they turned out amazing! Too bad I can’t post pictures here!
Share them on my Facebook! Let everyone admire what you’ve done!!
Hi Natasha, can I use half and half for the frosting or will it not whip up the same way?
Hi Lana, half and half does not whip the same way – It will froth but it won’t whip into a cream.
amazing!!! Finally had the soft centre thanks will continue to use this recipe so yum!!!
You are very welcome Steph 😬 and thank you for sharing your results.
Hi Natasha! Love all of your recipes!:)
Can the meringues be made 2 days in advance? How should I store them? Air tight container at room temp?
I would like to make just the meringue part couple of days before. And then make the cream and assemble before serving. Would that work? Thank you!:)
Hi Anna, yes that would work to make them 2 days in advance and store them in a cool dry place (not a humid place and never refrigerate). Assemble them just before serving since the cream will make the meringue soft as it sits. You could use an airtight container or something like a cake carrier, or put them on a baking sheet and cover with plastic bags (which I’ve done before :-O). 😉
Thanks so much for the quick reply!
Hi Natasha,
My oven is a little smaller so only one pan can be baked at one time. how about the balance meringue? while waiting for the ones in the oven finished baking should i pipe them in advance and let them sit at the counter or put in fridge..? appreciate your suggestion. 😀
Hi Syira, It won’t work to have meringue sitting out – they start to melt and turn gooey at the base (I’ve had that happen before). I would suggest mixing it in batches if it needs to be baked in batches.
Your pavlova recipe is perfection! Perfect little berry studded melt in your mouth clouds of sweetness! 😋😍
Im making them again- but I forgot to pick up lemon for lemon juice at the store this time- can I use vinegar as substitute? I’m just nervous they’ll taste vinegar-y…
Thank you so much for your recipes and help in advance!!!:)
Hi Nadia, I’m so happy you like it! 🙂 I haven’t tried it personally, but I have seen other recipes online using vinegar so I assume it’s ok, but I haven’t tested it myself.
Hi Natasha. Love all of your recipes! Thank you so much!
I made these pavlovas and they turned out absolutely delicious. Everyone loved them!
We ate them within 3 hours and the whipping cream frosting was starting to run. Perhaps it was warm in the room. I would like to make them again. Is there a way that they can be made in advance and hold up better? Can I assemble them and put them in the fridge for about 4 hours before serving? Or will frosting get runny?
Or can I make the frosting and leave it in the fridge and pipe it before serving? What do you recommend? Thank you!:)
Hi Anna, with pavlova, it’s best to eat it soon after assembling. Once the cream is on the pavlova, it will start to soften the meringue and the longer it sits, the more it dissolves the meringue. You can make the pavlova a day ahead, just don’t put on the frosting or fruit until ready to serve.
Thank you!
This is a great recipe. I have never made Pavlova before and I followed the directions exactly and they turned out great – Thanks for an easy, great recipe!
Hi Sara, thank you so much for sharing your wonderful review! 🙂
I had a great time making these pavlovas just yesterday! I piped out my pavlovas about “1 1/2 in wide and the recipe made about 21 pavlovas for me. Very happy with results. Beautiful and light dessert. Thank you for the recipe! 👍
Karen, thank you for the nice review and you are welcome 😀.
I’ve just made these mereignes they’ve been in 10min and look burnt my oven is fan assisted on 225 but that seems so hot for the length of time what have I done wrong
Hi April, it sounds like you have a convection oven? These are not meant to be made in a convection oven which circulates the air and cooks foods faster – they need the slow heating and the circulating hot air can discolor the outside of the pavlova. I haven’t tested them in a convection oven so I can’t really say how to adjust the heat settings for pavlova using convection. The recipe is written for using a regular conventional oven in the regular baking mode.
Hi~ Nice recipe
I have one question..
How many grams 1.5c is ??
1.5 cups is 300 grams of white sugar.
All your recipes are AMAZING!!!!
Thank you Taya 😀.
Yum yum yum yum. Super easy recipe. Love the video, first try and it turned out , very happy with that. Blackberries were a nice compliment to the cream with blueberries raspberries and strawberry .
Anna, that’s just awesome!! Thank you for sharing your wonderful review 🙂
Your welcome, making them again today and last time I just threw out the extra meringue I had to make about 3 more , I’m wondering if using two pans changes cook time at all and shoukd I have them on same rack or alternating sides ?
Hi Anna, I haven’t tested more than one in the oven at a time. You may have to rotate the pans for even drying/baking. Without testing it myself, I cant say for sure how it would effect cook time but I imagine it would take a little longer to bake 2 or 3 of them at once.
Hi I was wondering is it possible to add food coloring to make them colored? Like pink or blue, etc.
Hi Lena, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts.
Hi, my oven is a little small and won’t fit two regular baking sheets side by side.
Since I didn’t have one huge baking sheet I just used two and ended up placing them on separate racks. One in the center of the oven and the other right above it. Is that ok or will it ruin them?
Hi Lena, I think that would still work fine. Let me know how it turns out! Since they are on separate racks, test them at the end by tapping the shell with your nails. If the shells are not crisp, leave them in the oven a bit longer. I suspect it may take slightly longer to dry out being on racks.
Hi, Natasha, yummmm, looks good. want to make them. After done with everything, can we melt choc, and sprinkle all over the fruits?
Yes, absolutely! 🙂
Ive seen two recipies that call for room tempeture eggs. What does this do? Can you mess up a recipie by using eggs straight from the fridge?
Hi Alina, eggs at room temp don’t take as long to beat and you will have more consistent results. 🙂
Hi Natasha, can you help me decide on a stand mixer? In your opinion which is better – Bowl-Lift ? or Tilt-Head Stand Mixer? Also what qty is the best ?? 5-quart or 6-quart???
Hi Olga, I can only speak to the one I own which is the 6 Quart Professional Stand mixer with the bowl-lift. It depends on how much you use it and what you’re making in it. I love that the big 6 Qt one makes large batters and doughs with ease so if you do a lot of baking for a larger family, that’s the one to get :). I also love that I will never have to “upgrade” to a large one 😉
I recently bought the same one you have, Natasha and I love it! I did a lot of research before spending that much money and I am very pleased. It is definitely worth the extra money for the 6 qt. I’ve been reading all the reviews on your pavlovas and I’m about to make them 😃. Your video is very informative and helpful so I think they will turn out fine.
That’s awesome and I agree – it’s worth the extra investment ;). I hope you love the recipe!!
I have one just like hers and I love it!! I did a lot of research on different mixers and I am pleased with this one. I know it’s been a while since you posted this, but I hope this helps if you haven’t gotten one yet.
Hi Natasha,
I’d like to know if I can use the same meringue recipe and to make it just like s cookie with no whipped cream topping. Also can I add a few drops of purple emulsion to make them lavender? Thank you!
I am planning to make pavlovas next weekend, so excited! You’ll see it on Instagram 🙂
Hi Esther, I’m not sure what kind of cookie you are referring to. What size of cookie? Do you want it to be crisp all the way through or soft like a pavlova? I’m looking forward to seeing your creation on Instagram. Purple is my favorite color! 🙂
Natasha, what can i substitute instead of corn starch that may be a bit healthier?
Hi Alina, I’ve never tested it any other way so I can’t really recommend anything. Come to think of it, I’ve also never seen anything else used besides corn starch.
Late comment but for others who are curious, maybe you can try arrowroot powder? I have never used in an application like this but it is binding agent I have used as a substitute for corn starch in other recipes.
Room temperature eggs did not work for me, I use organic eggs. But straight out of the refrigerator whipped up very quickly and good.
Is it possible you may have gotten some of the yolk in your mixture? Typically the opposite is true so I’m curious if something else may have affected the room temp whites, but I’m happy it worked out anyways 🙂
Hey! Do you know why mines turned out sticky after they cool? Maybe I did something wrong. I followed the recipe
Hi Brianna, is there anything that you did different from the instructions. Did you let the Pavlova sit in the oven the extra 30 minutes with the oven off, door closed, and oven turned off? That step is important to form the dry crust on the outside. They should not stick to the parchment paper. Did you use parchment paper or wax paper? They do stick to wax paper so I do not recommend using that. I hope that is helpful for next time!
What kind of heavy whipping cream do you use for this recipe? Pasteurized or Unpasteurized? My heavy whipping cream never gets thick like yours after 2 minutes, it usually takes more than 5 minutes and even then its not thick like yours its a bit watered down. How can i fix this? I usually freeze the bowl and whisk attachments before using and the cream is usually very cold.
I use pasteurized. Are you sure you are using HEAVY whipping cream and not just whipping cream?
What’s the difference with pasteurized vs ultra pasteurized? Will it make a difference?
Hi Vera, for whipped cream, using pasteurized heavy whipping cream is better because it whips up easier. Ultra pasteurized has been heating and then cooled so it has a longer shelf life but it doesn’t whip up as easily.
Hello, Natasha! Love your recipes. My German Grandmother made these but called them Shaum Torts. They were filled with sugared fruit then topped with whipped cream. I’ve made them from her recipe but some how I’ve misplaced it so it’s wonderful to again have a guide to follow. Thank you for the great recipes.
Wow that combination that you described sounds really nice! Thank you for sharing 🙂
Hi
Love you recipes always the best!! I was wondering is it ok to make these if I don’t have corn starch? Wanted to whip it up and realized I don’t have any right now? Thank you
Nastya
Hi Anastasia, I’ve never made these without corn starch but it is important to get the right texture with pavlova – to get that marshmallow center.
I use arrowroot instead of corn starch in many recipes. But I haven’t tried it yet in this recipe.
hi, would it be possible to pipe these out in little 1 inch tall christmas trees? like pipe out 3 tiny cirlces on top of eachother so it looks like a tree? and color the batter green?
I haven’t tried but that sounds adorable! If you try it, I hope you post a picture somewhere. I’m so curious now! If you add food coloring, make sure to add small amounts at a time so you don’t water down your meringue. Keep in mind, after you bake meringue, the color becomes more muted and lighter.
Hi Natasha, how long can the cream stay on, can i put it on the day before the party or is the same day better?
I would add the cream before serving. It’s best not to put it on early.
These are amazing! So easy to bake and SO SO GOOD! Thanks for the recipe 🙂
Thank you for the great review Jess and you are welcome 🙂 .
Hi Natasha, I have a quick question.
Is it possible to use a piping bag to make a pretty outer design,then make a little indent for the cream?
Thanks
I haven’t tried it but seen it done, just searching online. If you test it, let me know how it works out :).
Hi Natasha! Thank you for wonderful recepie!! I made it once before and everybody loved it!! I was wondering uctually my sister in law if there is any other cream/ frosting can be used? We have gathering next week and I was thinking to make those, uctually my mom asked me saying if I remember what I brought that it was gone fast!! 😉 Thank you very much!!!
Since the Pavlova is so light and airy, any other kind of frosting would weight it down and overpower it. I can’t think of a better one for the pavlova.
I’m making them right now … I really hope they turn out as yours !!!
I hope you enjoy the recipe! 🙂
quick question!? what is the purpose of adding corn starch? can I not add any? would they turn out the same?
The corn starch helps to achieve the correct texture – crisp on the outside and marshmallow soft on the inside. To be honest, I haven’t tried without it so I’m not sure how much it will change the recipe. I’ve made meringue cookies with cream of tartar and no cornstarch but those were fully dry inside.
Hi Natasha,
I’ve made these once before but smaller size so that I would have more than 8 and they weren’t good at all, they were hard.
Should I bake them for less or at a lower heat if I make them smaller?
Normally they should be soft inside, but it depends on your preference. If you like them dry on the inside, you could make them that way too 🙂
Looks great! Does pavlova taste similar to Bolco dose?
Thanks so much?
Boccone Dolce Cake is completely dried out, while Pavlovas are still marshmallow soft on the inside. Hope this helps :).
I made these and the tops of them turned out all cracked. Is there a reason for this?
Thanks!
It’s possible you may not have beat the eggs long enough. Was it easy to form the cake; ie did the sides stay up or sink down when you formed it? Also, did you use large eggs? Anything else that you may have done differently?
hi natasha,
is there any way of making these chocolate? i saw pictures of them a lot but theres a million different recipes!
I haven’t tried a chocolate version so without testing it, I couldn’t really give you instructions. I have a new pavlova recipe coming soon, but it isn’t chocolate. It’s just a single large pavlova. Look for it Tuesday 🙂
Hey natasha, i made this goodness for the party tonight. And i have a question the party starts at 6 so i have 4 hours till that time and i was wondering can i assemble them now and leave it in the room temp or the whipping cream will start running? Or can i put them in refrigerator? Can you please advise thanks in advanse
It’s best assembled before serving but you can assemble it and refrigerate until ready to serve.
So i was wondering if i would be able to make these pavlovas and use them in place of the meringue for your boccone recipe, because i prefer a marshmallow-y meringue. Do you know thing that would work, would these pavolas be able to support the cream and strawberrys of the boccone recipie? Or would they collaps? thnaks.
Heavy whipping cream? Not the regular? Recipe doesn’t say heavy. I made these yesterday with regular whipping cream. It taste so good. Thought after being in the fridge, it sorta started making the bottom portion melt. Like watery. Is the cream suppose to melt a little? Still taste good though.
I missed that. I’ve updated the recipe to include heavy whipping cream. It really shouldn’t melt. I think the heavy whipping cream holds up better. It has a higher fat content.
Is that whipping cream in liquid form? Or already whipped cream that is ib tub??
Liquid form. And make sure it’s heavy whipping cream. 🙂
Can I bake these on a baking sheet without the parchment sheet?
I don’t think I would brave it. If it sticks at all to the pan, you could easily destroy it because it is so fragile. Parchment paper is best and highly recommended. I purchase a large role at Costco.
I made these for a party I had last night and everyone loved them! These are amazing! Thanks for sharing the recipe.
You are welcome Svetlana
I was surprised to see this recipe on the website until you explained the mix up! As an Australian, I introduced this to my Russian mother in law, who fell in love with it. Another tip is to gradually put the sugar in and keep mixing until it has dissolved into the mix (it will not feel grainy with touched). Enjoy!
Thank you for the tip Rebecca 🙂
I made this today and absolutely loved it!!!! The fruits I used was strawberries, kiwi and chocolate drizzled. This recipe taste like Dolce Boccone cake witch I absolutely LOVE! I made this dessert so I can enjoy it with my husband after he gets off work, him being an RN he was manted to do another shift 🙁 I just had to try it. My husband loves the Dolce BoCcone cake and I know he would love Pavlova dessert. Thanks for posting this recipe!!
Oh I’m so glad you enjoyed it! I have a boccone dolce cake posted as well and yes it is one heck of a cake! I’m now an RN too, but I start work July 9th!!
That’s awesome that you will be starting work. With this economy it’s hard for RN’s in the valley to get hired. Even though there is a need for RN’s the hospitals can’t afford them and over work nurse’s, at least where my husband works.
Thanks for your reply.
I am so very thankful for my job! Words can not express how much so! I know there are plenty of folks still looking.
I grew up eating this delight. Being Australian I can attest to ensuring the eggs are at least room temperature, in fact the best results are often achieved with the eggs at 35C or greater . Just soak them in a bowl of warm water for a while as Natasha suggests. You can also change the overall flavour by replacing the vanilla extract with a liquor and the match your topping to the base flavour. I like to use a coffee liquor and then a chocolate desert topping with cherries.
Another serving suggestion is to make one large round Pavlova with a well in the centre and a rim of approximately 1″. This way you can fill the centre with yummy whipped cream and whatever fruits you wish. As a child we simply used canned fruit salad or Kiwi fruits with some grated chocolate over top and a light dusting of icing sugar.
In fact, after I have finished trying the Blini recipe I may just make a Pav! 😀
Stephen, thank you for the flavoring tips! I definitely want to try changing up the flavor with your suggestions. Hope you love the blini 🙂
How long would I need to bake it for and at what temperature if I want to make one large round pavlova?
Bake for the same amount of time 🙂
I’m planning on making this sometime soon and I just wanted to ask what other toppings I can use other than fruit because fruit is a little too costly over here..
You can also try frozen fruit such as raspberries or strawberries mixed with some sugar. Or make a chunky puree from frozen fruit and sugar and use that as a topping over the cream.
This looks wonderful! I’d like to try it but substitute the raspberries for blueberries and add some shaved chocolate on top. I wonder if adding a tiny bit of sugar to the fruit a few hours beforehand might get rid of some of the sour, since berries aren’t in season right now. Or is the tart a nice complement to the sweetness of the cream?
Christine, I think you could even use frozen berries and coarsely blend them with sugar and drizzle that over the top with some whole fruit to accent.
How have I never heard of this yuminess? I am so going to have to try it. The pics are amazing 🙂
Thanks Inna. Don’t feel bad, I didn’t have one of these till I was,… well, lets just say it was in the past year. 😀
you said that its crispy on the outside with gooey marshmellow on the inside, I never had it, but I thought it was crispy inside and out. does the gooey part means its still a little raw inside? I dont eat raw eggs….so i never tried this
It’s baked, just not dry so it’s more like a marshmallow inside. You are probably thinking of baccone dolce (spelling?) which is crisp on the inside and out. I’ll be making that soon 🙂
I will have to try this . Thank you Natasha!
I love it with berries and melted nutella drizzled on top 😀 mmmm
Oh my gosh, who doesn’t love nutella?? That sounds soo good!