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Pavlova Recipe (VIDEO)

Pavlova is a graceful, beautiful, and romantic dessert. It is perfect for Valentine’s Day or any dinner party (you can make pavlovas ahead!). The texture is crisp on the outside with a marshmallow-soft inside, and they are piled high with whipped cream and fruit. Watch the video tutorial below.

Pavlova dessert on a serving platter topped with cream and berries

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What is Pavlova?

I had my facts all wrong about Pavlova; it’s not Russian, but named after a Russian ballerina, Anna Pavlova. There is a great debate about who made it first; Australia or New Zealand, but everyone can agree they are melt-in-your-mouth delicious.

Pavlova is a show-stopping meringue dessert and it’s easier than you think. It is made of egg whites, sugar, corn starch, lemon juice, and vanilla extract. Once baked, a crisp exterior forms around the soft centers. To serve, pavlovas are topped with lightly sweetened whipped cream and studded with plenty of fresh berries. You can make pavlovas as a Big Pavlova Cake or as these easy to serve mini pavlovas.

Up close showing what is a Palvova topped with berries and cream

How to Bring Eggs to Room Temperature:

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. Tip: The yolks separate easier from the whites if you use chilled eggs.

Can I Substitute Corn Starch?

Corn starch is vital to the overall result of this recipe. It helps form the crisp exterior and marshmallow-soft interior. Do not omit the cornstarch. I haven’t tested substituting, but one of our readers reported great results using potato starch.

Can I Make Pavlovas Ahead?

You can make the pavlova meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag (in a low-humidity area) then assemble just before your event. Once they are assembled the frosting starts to soften the meringues and they should be eaten within 4 hours of assembling.

Pavlovas made ahead and then assembled before serving

Tips for Making Mini Pavlovas:

  • Fully preheat your oven and bake right away or pavlovas can start melting or form a layer of brown sugar after baking at the bottom.
  • 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 and bottom thirds of your oven.
  • Make sure to use parchment paper for easy removal from the baking sheet (do not use wax paper – it sticks like crazy).
  • Use your stand mixer for the most effective mixing. If using an electric hand mixer, you may need to add 2 minutes to the mixing time for stiff, smooth and glossy peaks to form. Do not attempt to hand whisk – yikes!
  • Pipe meringue 3 to 3 1/2 inches wide onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream.
  • Let pavlovas rest in the warm oven 30 minutes before removing from the oven to ensure the exterior dries appropriately.

Over the top view of berries over pavlovas

What are the Best Toppings for Pavlova?

The fruit toppings for pavlova are endless. You will want about 4 to 5 cups of fresh fruit or berries. Our favorite options are:

  • Blueberries, blackberries, raspberries, strawberries
  • Kiwi
  • Mango
  • Stone Fruit: peaches, plums, apricots, nectarines
  • Mint leaves, to garnish

More Easy and Impressive Valentines Desserts:

If you’re working on a Valentine’s Day menu, make sure you check out all our Valentine’s Recipes. Some of our favorite romantic desserts are:

Watch Pavlova Recipe Video Tutorial:

These mini pavlovas have a cloud-like meringue that literally melts in your mouth. The tart berries cut the sweetness just right so I always add a generous amount. Serve these at your next party and they will be flying off the plate. They are well-loved by adults and children.

Pavlova Recipe

4.87 from 123 votes
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
This Pavlova is a perfect dessert, crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $8-$10
Keyword: pavlova
Cuisine: Russian, Ukrainian
Course: Dessert
Calories: 210
Servings: 15 pavlovas

Ingredients

For Pavlova:

For Cream:

  • 1 1/2 cups heavy whipping cream (very cold)
  • 2 tbsp granulated sugar

For Topping/Decor:

  • 4-5 cups fresh fruit blueberries, kiwi, raspberries, sliced strawberries, etc
  • 15 Mint leaves for garnish, optional

Instructions

How to Make Pavlova:

  1. 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 the 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.

  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 into 3 to 3 1/2 inches wide nests 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 the 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.

  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 for 3-5 days at room temperature (in a low humidity place).

How to Make Frosting and Assemble Pavlovas:

  1. Beat cold 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.*

Recipe Notes

*These should be enjoyed within 4 hours of assembly. 

Nutrition Facts
Pavlova Recipe
Amount Per Serving
Calories 210 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 32mg1%
Potassium 94mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 29g32%
Protein 2g4%
Vitamin A 541IU11%
Vitamin C 2mg2%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Recipe updated January 2020 to include more tips and tricks for mastering the perfect pavlova. 

Have you tried the Pavlova? What are YOUR favorite toppings?

Pavlova is a showstopping meringue dessert and is easier than you think! Mini pavlovas have crisp shells and marshmallow centers. They melt-in-your-mouth! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ira
    August 27, 2021

    Hi Natasha, why is there liquid out from the meringue while baking? After done baking with 107˚C for 1:15 mins + did not open the oven lid for 30 mins, I checked the inside still soft and watery like uncooked. Is there a possibility I can bake it again after the meringue is cold? Because the outside is beautiful while the inside is still soft and watery. Overall the result is wonderful. Just I am having trouble with the inside of the meringue.

    Reply

    • Natasha
      August 28, 2021

      Hi Ira, I haven’t tried re-baking pavlova before. If you see any pooling at the bottom of the pavlovas, that could be due to not baking them right away after the meringues are formed. Also, they should be marshmallow soft in the center and not dry or firm.

      Reply

  • Texann
    August 26, 2021

    Can I make this with an alternate sweetner for a diabetic friend? I’m wondering how the meringue would do with, say, Xylitol?

    Reply

    • Natasha's Kitchen
      August 26, 2021

      Hi there, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.

      Reply

  • Joanne Mascherin
    August 17, 2021

    Love your energy in the video

    Reply

    • Natashas Kitchen
      August 17, 2021

      Thank you for that wonderful compliment, Joanne!

      Reply

  • Jenke Goffa
    August 10, 2021

    Hi Natasha, in less than 5 minutes mine were already brown. The oven was on 225°C

    What went wrong?

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Jenke, are you using a regular oven? It’s 225 Fahrenheit. Not celsius. That is likely the culprit. Per step #1: “Preheat the Oven to 225˚ F.”

      Reply

  • Yana Gudev
    August 8, 2021

    Thanks for the delicious recipe, Natasha! I wanted to clarify about the oven. Are the settings for temperature and time for regular bake cycle, or for convection bake?
    I made these with convection bake, and they turned out beautiful. But I wonder if could get away with a shorter bake time 😉.

    Reply

    • Natashas Kitchen
      August 9, 2021

      Hi Yana, we used regular bake mode.

      Reply

  • John
    July 21, 2021

    FYI this isn’t Russian…it was invented in Australia/NZ and named for the ballerina

    Reply

  • Donna May Featherstone
    June 14, 2021

    Thank you Natasha for the pavlova recipe. It turned out perfectly! Very easy and what a show stopper!

    Reply

    • Natashas Kitchen
      June 14, 2021

      This one sure is a show stopper & it always gets rave reviews! I’m so glad you enjoyed it!

      Reply

  • Jill perry
    June 10, 2021

    I tried making this recipe to the fullest and the egg whites would not peek at all stayed kind of runny please till what I did wrong reluctant to try again lots of eggs to have to throw away. the right minutes used for each addition

    Reply

    • Natashas Kitchen
      June 10, 2021

      Hi Jill, Pavlovas can go flat/ runny for a few reasons – not enough air was incorporated into the egg white mixture, or the eggs are not a room temperature. Once you add sugar to the egg whites, you will find that the meringue mixture deflates and becomes runny. This is normal; keep beating until stiff peaks form. Make sure you’re using a powerful stand mixer; if you don’t have a stand mixer, it will take much longer with a handheld mixer.

      Reply

    • Valerie
      June 14, 2021

      Hi Jill! I use a hand mixer and it takes FOREVER on high to get the peaks to form. I also leave my egg whites out about an hour rather than the thirty minutes to make sure they are room temperature. Lots of practice and patience to get them right. Worth the effort though!

      Reply

    • Laci Vonada
      July 5, 2021

      Also make sure that your mixer bowl and beater(s) do not have any fat/oil of any kind on them. A tiny speck of fat can keep the whites from peaking.

      Reply

  • Mildred Laurens
    May 4, 2021

    I really wish to join you prepare these scrupulous snacks

    Reply

    • Natasha's Kitchen
      May 4, 2021

      You can try to make this at home too, I’m sure you’ll be great at it!

      Reply

      • Lily
        May 30, 2021

        Hi Natasha! I’ve heard that pavlovas can have a hard time setting when you are cooking them at a higher elevation. Do you have any tips to prevent a runny center?

        Reply

        • Natashas Kitchen
          May 31, 2021

          Hi Lily, I don’t have experience with high elevation to advise on the outcome. I recommend some research or a Google search to see if others have had that experience.

          Reply

  • David Wash
    May 4, 2021

    Made them this past weekend. These were absolutely amazing! I fell in love with pavlova many many years ago when I studied in Australia. Since then I have had a hard time finding great pavlova even at high-end restaurants that served it as a seasonal dessert. Your simple recipe got it just right without having a chewy inside. These are light, crisp and airy. I think the keys are using a stand mixer and the piping bag (I just used a ziplock bag with mini piping nozzle). Also, the individual sizes helps with the even consistency throughout.

    Reply

    • Natasha's Kitchen
      May 4, 2021

      Hello David, great to hear from you, and thank you for your fantastic review! I’m glad that you found this recipe, I hope you’ll love all the recipes that you will try.

      Reply

  • Nat
    April 30, 2021

    Do you have any recipes for using up the left over egg yolks from this recipe. I just feel bad throwing them away.

    Reply

    • Natashas Kitchen
      April 30, 2021

      Hi Nat, I don’t really have many egg yolk-only recipes. My custard cake uses a lot of egg yolks, Our Creme Brulee also calls for several yolks.

      Reply

    • Sandi Hotrod
      June 25, 2021

      Hey Nat, for your left over egg yolks try Passionfruit & Lemons Custard…Its sooooooo Devine I make it for my Pavlovas instead of cream a nice sweet tart flavour …Hope you enjoy….
      PASSIONFRUIT CUSTARD

      Ingredients

      450ml milk

      145g sugar

      Zest of 2 lemons (use a Microplane)

      60g cornflour, sifted

      4 egg yolks

      60g unsalted butter, cut into small dice

      4 passionfruit

      juice of 2 lemons

      Method

      Simmer the milk, sugar, lemon zest over medium heat.

      Mix the cornflour with a little water and pour this in to thicken the mix. Whisk in the yolks and simmer. Do not let it boil.

      Take the custard, which should be nice and thick, off the stove. Add the butter and whisk. This helps cool the custard.

      Add the passionfruit pulp and lemon juice. When cool, spoon over the pavlova or serve alongside.

      Reply

      • Natasha's Kitchen
        June 27, 2021

        Nice one, thank you for sharing that with us!

        Reply

    • Natasha
      August 23, 2021

      Tiramisu cake recipe on this websit that’s with lady fingers has the same amount of egg yolks.

      Reply

    • Chantel
      September 15, 2021

      Homemade Mayo or aïoli, carbonara pasta, crème brûlée, lemon curd, hollandaise, or pound cake!

      Reply

  • Fanny
    April 26, 2021

    Hi natasha
    Can I make pavlova with blueberries extract or flavor but still doing the exact recipe.
    Or what do you recommend?
    I want for my daughter birtdhay i want purple pavlova with good taste?

    Reply

    • Natashas Kitchen
      April 27, 2021

      Hi Fanny, I haven’t tried that but it sounds pretty and delicious – I can imagine it with a nice purple color. If you happen to try out that extract you can put it in place of the vanilla extract we used.

      Reply

  • Tara
    April 22, 2021

    This is a great recipe! I personally love the marshmallow center, but is there a way to make it without it? Should cream of tartar be used and no lemon juice? Or maybe should i cook them longer?

    I made a home made whipped topping and topped it with a passion fruit and mango mix. So-so good!

    Reply

  • Elita
    April 7, 2021

    Hello, I love your recipes, but am now following a low carb diet. Is it possible to substitute Swerve (erithritol) or another natural sweetener for the sugar?
    Thank you!

    Reply

    • Natashas Kitchen
      April 7, 2021

      Hi Elita, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.

      Reply

  • Cristina Sanchez
    April 5, 2021

    Hi Natasha, I’ve done this pavlovas and they are the best, perfect, thank you so much for sharing your recipe!!
    Tomorrow my grandkids comes to visit, I want to make these for them, but I don’t have Whipping Cream, I was wondering if can I use those whipping cream that come in cans, I have two that I bought at Costco, they are big. Please, can you tell me if I can use them instead the regular whipping cream that you have to make. I don’t want to go to the store again, now with the pandemic I like to go only once a week!
    Thank you!!! Blessings!!!!

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Cristina! I haven’t tested this with heavy whipping cream to advise.

      Reply

  • Carol Williams
    April 5, 2021

    These are really delicious, but I made the mistake of trying to make them using store-bought egg whites They would not stiffen up despite 15 minutes of beating. So don’t try store-bought egg whites!

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Nice to know that you still enjoyed the result despite some issues with the egg. Thanks for sharing that with us, Carol!

      Reply

  • Kris
    April 4, 2021

    I thought these were a little too sweet, even though I cut the sugar to 1 1/4 cups. I will try cutting to 1 cup next time.
    Also, the bottoms were VERY chewy – difficult to cut through without a knife. What would cause that?

    Reply

    • Natasha
      April 5, 2021

      Hi Kris, cutting the sugar can affect the overall texture – also be sure to bake right away or they can start to pool at the bottoms if they are left out too long before baking which can result in a chewy bottom.

      Reply

  • Mary
    April 2, 2021

    Hi Natasha!

    I’m excited to try this pavlova recipe, however, some of my family members don’t like lemon. Do the pavlovas have a lemon taste because of the juice? If so, is their a substitute I could use? Thanks!

    Reply

    • Natasha
      April 2, 2021

      Hi Mary, the lemon adds just a hint of flavor, but these do not have a strong lemon taste.

      Reply

  • Vanessa
    March 24, 2021

    Hi Natasha, I love your recipes, and I had a question. Could we still make these mini pavlovas turn out well without the star tip? I don’t have any frosting tips at home, so could I just use the end of a Ziploc bag instead?

    Reply

    • Natashas Kitchen
      March 24, 2021

      Hi Vanessa, I bet that could work. I hope you love this recipe.

      Reply

  • Ameena
    March 18, 2021

    Hi Natasha. Yesterday while making i followed exactly the timing you gave and when I opened the oven to take the pavlovas out I was not able to hold them with my finger. My fingers were going inside. Does it mean pavlova is undercooked? And then again I turned on the oven and kept for another 10 mins and then left inside oven for 20 mins. This time it was cooked. But inside it was dried. A kind of biscuit and chewy. Inside how it should be? Please can you guide me? Sorry for long comment

    Reply

    • Natasha
      March 20, 2021

      Hi Ameena, they should feel dry when you tap on them but they will be soft inside when you bite into them. Make sure you are baking on conventional bake mode and not convection which would cook them faster.

      Reply

  • Ameena
    March 18, 2021

    I made them yesterday. Thank you thank you thank you for this amzing recipe. It was sooo delicious… ❤️

    Reply

    • Natashas Kitchen
      March 18, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jess
    March 13, 2021

    Hi, these pavlova are delicious! I would like to make them half the size. How would you recommend to adjust with baking and drying?
    Thank you for an amazing recipe.

    Reply

    • Natasha
      March 13, 2021

      Hi Jess, I haven’t tried making these any smaller but I suspect it would take less time in the oven.

      Reply

  • Ardyn
    March 9, 2021

    Hey! I love your recipes and I wanted to try and make these but I won’t have time to test them before we have some friends over for dinner and the problem is that we are at high altitude. All your other recipes have been fine but this one worries me, do I need to do anything differently for high altitude?

    Reply

    • Natasha
      March 11, 2021

      Hi Ardyn, I don’t have any way of testing this at a high altitude, but I would suggest googling a standard baking adjustment for your altitude to be safe.

      Reply

  • Rebekah V
    February 24, 2021

    Natasha, I LOVE your recipes & videos! I have loved every one I’ve tried, and recommend you often!
    I made these mini pavlovas for Valentine’s Day, topped with raspberries and blueberries (couldn’t get mint). My husband and I LOVED them as a light dessert after a steak dinner. My kiddos got to try them & liked them so much. I must’ve made them a little small…it made so many! Haha. So we shared with a neighbor, and my sister in laws family. My nieces loved them, I showed them your video to explain how I’d made them. I’m making more today to gift to 2 friends who have birthdays tomorrow! Love these!!!!!!!!!!!!!!

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Sounds awesome! Thanks for your wonderful review, Rebekah. I’m glad you liked it and you were able to share it with others too.

      Reply

  • Emma
    January 23, 2021

    Hi! I was wondering how to get it thicker? Mine didn’t form stiff peaks:(

    Reply

    • Natasha
      January 23, 2021

      Hi Emma, make sure to use the same kind of sugar, also room temp whites helps and be sure to beat long enough. A stand mixer is more effective so if using a hand mixer, you would have to beat much longer.

      Reply

      • Natalia
        March 1, 2021

        Hi, it’s the 2 time i made them. The first time they came out perfect. I don’t know what went wrong this time. The middle was hard and sticking to teeth. While the outside was dry and crumbling.

        Reply

        • Natashas Kitchen
          March 1, 2021

          Hi Natalia, 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 sometimes 2 hours. ” I Hope this helps.

          Reply

  • Mariana MacDonald
    January 20, 2021

    Hi Natasha!

    I am looking to make this recipe for a project. If I substituted potato starch, would I use the same amount of potato starch as corn starch? Thank you so much, and I can’t wait to make this!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Hi Mariana, I haven’t tested substituting to advise of the measurements, but one of our readers reported great results using potato starch.

      Reply

  • Olga
    January 17, 2021

    Any idea if it will turn out the same if I substituted the sugar with monk fruit?

    Reply

    • Natasha
      January 17, 2021

      Hi Olga, I haven’t tested that so I don’t know if it would form properly.

      Reply

    • Monique
      January 27, 2021

      I am gonna give it a go, finally found monk fruit sweetener, will let you know how it turns out 😁

      Reply

  • Carol
    January 13, 2021

    I’m going to make these for my daughter’s birthday. Recently, I had them at a restaurant and they used lemon curd instead of the cream. It was delicious so I am going to go with that.

    How many does your recipe make?

    Reply

    • Natasha
      January 13, 2021

      Hi Carol, the serving size is at the top of the recipe card. I hope you love the pavlovas.

      Reply

  • Nelly
    January 7, 2021

    I don’t think it will work on a silicone mat but you can be the first one to try it!

    Reply

    • Nelly
      January 7, 2021

      I don’t think it will work on a silicone mat but you can be the first one to try it!

      Reply

  • Nelly
    January 7, 2021

    Hi Natasha! Thanks for sharing it with me! These turned out great and I really love this recipe!

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so glad you enjoeyd this recipe, Nelly!

      Reply

  • Nelly
    January 7, 2021

    I really loved this recipe and am thankful that I found it!

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so glad you discovered our blog! Thank you for sharing that wonderful feedback, Nelly!

      Reply

  • Nelly
    January 7, 2021

    Thanks so much for sharing this recipe with me! The pavlovas turned out GREAT!

    Reply

    • Natasha's Kitchen
      January 7, 2021

      You are very welcome, Nelly. I’m so glad you loved it!

      Reply

  • Natalia
    January 5, 2021

    Hi, Natasha, thanks for the recipe. it was a big hit with my friends. I was just wondering if it is possible to reduce the amount of sugar {it was a bit too sweet for me}? will it affect the texture or the density? could i use more lemon juice? any suggestions?

    Reply

    • Natashas Kitchen
      January 6, 2021

      Hi Natalia, it may impact density, but one of our readers did write in saying they used 1 1/4 cup of sugar instead of 1 1/2 cup. If you experiment, let me know how you liked the recipe.

      Reply

  • Nadia
    December 29, 2020

    Can I pipe them onto a silicone mat instead of parchment paper?

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Nadia, I have only tried this on parchment paper to advise on a silicone mat.

      Reply

      • Nadia
        January 15, 2021

        So they did turn out but definitely needed a little longer baking time. They tasted a little raw in the center by the time in the recipe. Gonna stick to parchment for now 🙂

        Reply

  • Christine
    December 28, 2020

    I make pavlova without cornstarch at all just egg whites. Sugar. Vanilla and vinegar and comes out perfect 👌

    Reply

    • Natasha's Kitchen
      December 28, 2020

      So good to know that, Christine. Thanks for sharing!

      Reply

  • Chris
    December 28, 2020

    Hi Natasha,

    When I tried out this recipe, there was a translucent liquid leaking out of the base of the pavlovas. I assume this to be me being slow in the folding of the vanilla, flour, and lemon juice.

    Furthermore, after letting the pavlova cool down in the oven for half an hour, it was still giving a marshmallow consistency.

    I am in a very humid country and was wondering if the humidity could be the reason why my pavlovas do not harden?

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Chris, humidity is the biggest culprit to why you are getting the marshmallow consistency. You may need to bake it longer and make sure you are not opening the oven door to check on it, letting humidity in.

      Reply

  • Pat
    December 22, 2020

    I have been making pavlova for more than 30 years and have never put corn starch or lemon in mine and they have always turned out perfectly. British recipes that I have used called for cream of tarter and as I usually didn’t have that skipped it too. I’m going to try your recipe and see how it compares

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Pat! Thank you for sharing that with me! I hope you like this recipe!

      Reply

  • Kate
    December 7, 2020

    Hi Natasha,
    I am planning to make these for Christmas and thinking I will do a test run this weekend, I’ve had a look through the recipe, comments and notes and can’t find if the 225 is Celsius or Fahrenheit?
    Thank you 🙂

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Kate, that is fahrenheit!

      Reply

  • Sofiya
    November 25, 2020

    Hi Natasha, the first time I made these they were perfect and delicious. Now they are in the oven for the correct time and f but they turn this yellow/cream color and are sticky as if not ready. What do I do to fix it?

    Reply

    • Natasha
      November 25, 2020

      Hi Sofiya, make sure to bake them on regular bake mode and not to increase the heat to speed up the process since that is what causes them to change color. I would reduce the temp and continue baking until they are dry on the outside and firm to the tap.

      Reply

  • Lisa
    November 11, 2020

    Hii natasha, why does my pavlova have liquid coming out from pavlova?

    Reply

    • Natasha
      November 11, 2020

      HI Lisa, this can happen if you let the pavlova sit for awhile before putting it into the oven. Also, make sure not to refrigerate the baked pavlova since the moisture from the fridge can cause the liquid to form.

      Reply

      • Lisa
        November 12, 2020

        Oh, so i have to put it straight away in the oven.. Thank youuu ♥♥

        Reply

  • Lisa
    November 9, 2020

    Hi Natasha!! I was wondering what if i bake the pavlova at night but i want to serve it the next day for lunch.. will it be ok

    Love your recipe, its very easy to follow…

    Reply

    • Natasha's Kitchen
      November 9, 2020

      Thank you, Lisa. Yes that will work, you might want to check this part in the recipe Can I Make Pavlovas Ahead?

      Reply

  • Cindy
    November 3, 2020

    How can I make theses chocolate? Love your videos and recipes!!!

    Reply

    • Natashas Kitchen
      November 3, 2020

      Hi Cindy, I haven’t tried a chocolate version so without testing it, I couldn’t really give you instructions.

      Reply

  • Nessæy
    November 2, 2020

    Hi Natasha, I am planning to practice the mini pavlova serving before making the whole one, it says 6 egg whites needed , but i want to try making in a halves of all the ingredients, the question is how much time i should bake the mini pavlova like 7 pcs only for a try? i am very happy to hear from you soon.Thanks

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi, great question, they should still be the same size so the bake time shouldn’t change.

      Reply

  • Serene
    October 15, 2020

    Hi! Just wondering if it would work to substitute the cornstarch for cream of tarter?

    Reply

    • Natasha
      October 15, 2020

      Hi Serene, it won’t work properly. I would suggest following the recipe as written.

      Reply

  • Saipranathi Gunda
    September 14, 2020

    If I halved the recipe, how long would i put them in the oven for

    Reply

    • Natashas Kitchen
      September 15, 2020

      Hi Saipranathi, You may need to cut down the time by some but it shouldn’t be a major difference.

      Reply

      • Pranathi Gunda
        September 18, 2020

        How long u think 5 pavlovas would take?

        Reply

        • Natashas Kitchen
          September 18, 2020

          Hi Pranathi! That would depend on your oven capacity and how many you can bake simultaneously. If your oven fits one at a time then I would say five times the amount listed.

          Reply

          • Pranathi Gunda
            September 18, 2020

            I can fit all 5 at the same time, so would u say around 25 min ?

          • Natashas Kitchen
            September 18, 2020

            Since there is more at the same time you may need to increase time slightly but I would watch it closer. Unless you are making 5 small ones out of the original recipe quantities?

  • Donna
    August 27, 2020

    Tried this recipe TWICE. Could never get egg mixture to stiff peaks. Don’t have a stand mixer. Even after 90 minutes using hand mixer on high – no luck. Made flat but tasty little cakes. Please advise.

    Reply

    • Natasha
      August 28, 2020

      Hi Donna, it sounds like it might be due to the type of mixer being used. Also, make sure if you are using egg whites from a carton that they don’t have any additives. I have had readers report difficulty using carton whites.

      Reply

    • Jamie
      November 5, 2020

      Donna, if any yolk gets in the whites, they won’t whip up. It’s best practice to make sure you clean your tools and wipe with a little bit of vinegar on a paper towel to get all of the grease out before starting. A hand mixer doesn’t seem like the cause for it staying flat. Also the carton eggs tend to not work well. Hope this helps!

      Reply

      • Sanda
        November 14, 2020

        Hi Natasha, I’ve try this recipe 3rd time now , for some reason mine turns like sugar dust. What I’m I doing wrong ? I let them stay at 225 for 1:15min and additional 30min without opening the door. Also i substitute the sugar for erythritol, wonder if that makes a difference?

        Reply

        • Natasha
          November 16, 2020

          Hi Sanda, I am betting it’s probably due to the erythritol. I haven’t tried that substitution and I haven’t had that result so I suspect it’s that.

          Reply

    • Liz
      January 15, 2021

      Ensure you don’t use a plastic bowl, it is best using ceramic, metal or glass, and a quick wipe out with vinegar beforehand will ensure there are no residues in it. As a long time pavlova maker, that can be worst thing to stop your egg white whipping up properly.

      Reply

  • Foong-Har MOO
    August 24, 2020

    Hi Natasha,

    It is very pretty but I was disappointed with mine For the texture, I am unsure why the Pavlova is stick to the porcelain base that I use for baking, we did not taste a lot of the meringue, more the topping itself. Unsure what went wrong, it is very sticky when we serve. After the bake it was crispy. Is it because I left 5min in the fridge before serving or reduce sugar? Thank you.

    Reply

    • Natasha
      August 24, 2020

      Hi, I would recommend following the baking instructions with using parchment paper. This would stick otherwise. I would also not recommend letting them sit in the refrigerator because refrigeration adds moisture and they can become sticky. I hope that helps!

      Reply

  • Anna
    August 22, 2020

    Is it possible to do the small pavlovas without piping? Just dollop on the parchment?

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Anna, they won’t be as pretty but that will work!

      Reply

      • Anna
        August 23, 2020

        These turned out great! I’ll need more practice with getting them on the sheet until they’re as cute as yours but they were absolutely delicious and a huge hit! Thank you – love the individual servings!

        Reply

        • Natasha's Kitchen
          August 23, 2020

          You’re welcome! Practice makes perfect, I’m sure it will look so much better next time. Thanks for giving this recipe a try!

          Reply

  • Liana
    August 16, 2020

    Hi Natasha

    I just bake this today. I reduced the amount of sugar and baked it slightly longer. The pavlova turns out well. I even shared it with my neighbours. Your recipe is super easy to follow. Thank you so much!

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Fantastic! Thanks for your excellent review, we’re so glad you and your neighbors enjoyed it!

      Reply

    • Andrea
      August 17, 2020

      Liana, how much did you reduce the sugar to?

      Reply

      • Liana
        August 19, 2020

        Hi,

        I use 1 1/4 cup of sugar instead of 1 1/2 cup.

        Reply

  • Fanny
    August 4, 2020

    Hi Natasha
    Can add color to this recipe.

    Reply

    • Natasha's Kitchen
      August 4, 2020

      Hi Fanny, food coloring would be ok in small amounts

      Reply

  • Amber
    July 29, 2020

    I made this recipe to the letter, and it came out SOOO GOOD!
    Question for you Natasha,

    How can I adjust the recipe to make smaller portions?
    I’m making this recipe next month and my guests would appreciate something a bit smaller.

    Please let me know!

    Much appreciated

    Amber

    Reply

    • Natashas Kitchen
      July 29, 2020

      Hi Amber, you are welcome to pipe smaller Pavlovas, you may need to adjust bake time slightly. Also, we have the recipe slider on the printable recipe card where you can adjust how many you would like to make.

      Reply

  • Angelica Carodan
    July 27, 2020

    Hiii! Made this recipe and it was perfect! I love it! Do you have any tips on storing it because i have to make it the night before and will be serving it in the morning. Thank you! Love your recipes!

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Angelica, yes that would work to make them 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).

      Reply

  • Masha
    July 23, 2020

    Hi Natasha! I made these (just the merengue part) two days ago and they were solid on the outside but Slightly sticky to the touch. I made them again last night in attempts to get a better result so I kept the oven on for 1.5 hrs and left them in overnight to completely cool and they are again slightly sticky to the touch. Are they supposed to be sticky or am I doing something wrong? Thank you!

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Masha, 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 sometimes 2 hours. ” I Hope this helps.

      Reply

    • Lena
      October 15, 2020

      Watch out for overuse of Cornstarch, that can increase “chewiness” and stickiness. This recipe is exactly perfect, if you follow it step-by-step and measurement by measurement it should turn out perfect :). Please note that Cornstarch is 2 tea spoons (not table spoons). Good luck!

      Reply

  • CharleneR
    July 19, 2020

    Fantastic recipe Natasha! Followed it to the T and the result was perfect pavlovas. Everyone loved it. Only thing is it was too sweet for my taste but kids enjoyed! Btw, all recipes of yours I’ve tried so far did not disappoint once. Keep up the good work!

    Reply

    • Natasha's Kitchen
      July 20, 2020

      Yay, that makes me so happy! Thank you so much for your good comments and feedback.

      Reply

  • Marissa
    July 17, 2020

    I needed to make something for my friend who’s celiac, and thought this would be a great option – they were delicious! I sadly didn’t have my piping tips with me, but i just formed them with the spatula for a “natural” look. Thanks for the recipe

    Reply

    • Natashas Kitchen
      July 17, 2020

      You’re welcome, Marissa! I’m so happy you enjoyed that!

      Reply

  • Mariana
    July 13, 2020

    Heey! I loved this recipe! I was wondering, if I want to do even smaller pavlovas, should I bake them the same amount of time? and also, could I add food coloring?
    Again thanks, really good recipe!

    Reply

    • Natasha
      July 14, 2020

      Hi Mariana, food coloring would be ok in small amounts. I haven’t tried these even smaller so it is difficult to guess on the bake time.

      Reply

  • Eva
    July 12, 2020

    Absolute perfection. Thank you for sharing this amazing recipe. Eva

    Reply

    • Natasha's Kitchen
      July 12, 2020

      You are so welcome! I am glad you loved the pavlova.

      Reply

  • Tori
    July 10, 2020

    This recipe is one of the best that I have tried! Great for mini or adjusted for a large pavlove. Quick info though, pavlovas are not Ukrainian or Russian. They are in fact Australian. They were made for when the famous Ballerina Anna Pavlova came and visited and it was named after her.

    Reply

    • Lilly
      September 18, 2020

      Yes you are correct but Anna is actually from Russia. Also anyone know how can make dairy free whipped cream without coconut, and the meruinges were delicious. Off the charts on this one!!!!

      Reply

  • Tatiana
    July 1, 2020

    These pavlovas are the best ones I ever tasted! Thanks for the recipe😘

    Reply

    • Natasha's Kitchen
      July 1, 2020

      So lovely to hear that. Thanks for your excellent review, Tatiana!

      Reply

  • Jessica Sharkey
    June 20, 2020

    Such a great recipe! They came out perfectly. All of your recipes are absolutely fantastic. Thank you for all your help in the kitchen! 🙂

    Reply

    • Natasha's Kitchen
      June 21, 2020

      My pleasure! Thanks also for trying out this recipe, I am so glad you loved it!

      Reply

  • Delilah
    June 13, 2020

    hii what if i bake the meringue with two racks, will it affects the texture of the meringue?

    Reply

    • Natashas Kitchen
      June 13, 2020

      Hi Delilah, we have done that just fine. Make sure they are not too close to each other.

      Reply

  • Zahra'a Al Isma'il
    June 4, 2020

    Would it work with less sugar..??

    Reply

    • Natashas Kitchen
      June 4, 2020

      It may work with less but I haven’t tried cutting back since sugar is important for the meringue to form properly.

      Reply

  • Maria
    May 20, 2020

    Perfect recipe! Turns out perfect every time, thank you!!

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so glad you enjoyed it!

      Reply

  • fatima
    May 20, 2020

    my pavlova was more like a biscuit. it was hard from inside too, was it because of over baking? should i bake it for less period of time as my oven was on 120 degree celsius. And can we save the pavlova mixture for later or should it used at the same time?

    Reply

    • Natasha
      May 21, 2020

      It sounds like overbaking – 225˚F converted is 107˚C. 120 celsius is too hot. The pavlova mixture should be baked after making it or it will start to melt at the bottoms as it sits.

      Reply

  • DynaLicious
    May 18, 2020

    I have some in the oven now. It is the first time I’ve ever made pavlova and I am excited to try them. I’m going to put my freshly made rhubarb curd in them with some other delights…I just don’t know what yet.
    Thanks for the recipe!

    Reply

    • Natashas Kitchen
      May 18, 2020

      You’re welcome! I hope you love this recipe!

      Reply

  • Tatyana
    May 17, 2020

    Hi Natasha.What ars you making with the leftover yolks?

    Reply

    • Natasha's Kitchen
      May 18, 2020

      Hi Tatyana, I don’t really have many egg yolk only recipes. My custard cake uses a lot of egg yolks.

      Reply

    • Olga
      May 19, 2020

      ekleri? with egg yolks

      Reply

    • Natalie Sun
      May 24, 2020

      i made lemon curd with the leftover yolk! So delicious

      Reply

      • Andrea Winokur Kotula
        May 24, 2020

        How did you use the lemon curd?

        Reply

    • Oksana
      July 3, 2020

      I made eggs Benedict earlier in the day and the hollandaise sauce required egg yolks so nothing left over

      Reply

    • Alena
      October 27, 2020

      I made creme brûlée with the the leftover egg yolks. Found a recipe on Pinterest!

      Reply

  • fatima
    May 17, 2020

    i wanted to ask if we can use 2 days old stored egg whites. and also i have a gas oven so at what temperature should i bake it and it should be in degree celcius

    Reply

    • Natasha
      May 17, 2020

      Hi Fatima, that should be ok as long as they are covered and refrigerated for those 2 days. The less air the better though – so pick a container that isn’t too large.

      Reply

  • Lisa
    May 17, 2020

    I really like it. I do Pavlova every time when I have guests and they are surprised. Thank you soo much for this recipe

    Reply

    • Natasha's Kitchen
      May 17, 2020

      That’s nice! I agree this is one of our favorites at home too.

      Reply

  • Jamie
    May 16, 2020

    Nom! These were so easy and so good! I had never even heard of pavlova, but I was looking for recipes to use up extra egg whites. I’m so glad I found this recipe! The recipe worked perfectly and is delicious. It even turned out looking pretty although I’ve only piped something once before. Natasha’s video was really helpful to show me what to do, particularly for piping and shaping the pavlova “nests”. I’ll definitely be making these again. They make a really nice, light dessert.

    Reply

    • Natashas Kitchen
      May 16, 2020

      I’m so glad this was helpful! Thank you for sharing that amazing review with me Jamie!

      Reply

  • Kelly
    May 14, 2020

    Hi Natasha, I kept them in the oven for 1hr 15min, and then left them there for 30 more min, but they’re still not dried out like they should be. What can I do?

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Kelly, It sounds like they are not quite done. I would recommend double-checking your oven temp. Moisture can also affect the texture.

      Reply

  • Maria Katsanevas
    May 9, 2020

    Omg. I made this recipe and the pavlovas turned out perfect. Thank you for the wonderful recipe. I love all your recipes

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Love it! So glad you enjoyed it, Maria.

      Reply

  • Stefana
    May 9, 2020

    Hello Natasha,I just tried zour recipe, but my mini Pavlovas are not made, they are still creamy…I will let them 20min more, with ventilation on…Did this ever happened to you? Thank you

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Stefana, It sounds like they are not quite done. I would recommend double-checking your oven temp. Moisture can also affect the texture.

      Reply

    • Brie
      May 9, 2020

      Hey Natasha, I tried your recipe to a t, but for whatever reason, they were crumbly. What I mean is..You couldn’t Use your hands to hold one up. I had to use a spoon to eat them. Idk if I have to refrigerate them before putting whipped cream on them or what. Mind you I have a hand mixer. Any tips? Otherwise they taste nice. It’s just not in a cookie form.

      Reply

      • Natasha
        May 11, 2020

        Hi Brie, they shouldn’t crumble and you should be able to move them with your hands. After adding the toppings, you would need to eat them with a spoon and that is normal since the weight of the toppings will make it hard to transfer them after.

        Reply

  • Camila Ferro
    May 5, 2020

    This recipe is truly amazing. It took me a couple times to master but it was absolutely worth it (I was being stubborn with some of the instructions).
    Natasha is such a great cook

    Reply

    • Natashas Kitchen
      May 5, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Anna
    May 4, 2020

    Hi, Natasha!
    Thank you so much for this recipe! This was my first time making pavlovas, and I am now in love with this dessert. I have researched many other recipes for making pavlovas, but I chose this one because it used simple ingredients and seemed easy to make. I followed your recipe exactly, and the pavlovas turned out amazing – I loved the gentle and almost goey of the meringue. I was also surprised to get 26 pavlovas instead of 15 (even though they were pretty big in size), but it is always nice to get more than expected 😀

    Reply

    • Natasha's Kitchen
      May 4, 2020

      That is so awesome to hear, Anna. Thank you for sharing your experience with us and for giving this recipe great feedback. I’m so glad you loved it!

      Reply

  • Ale
    April 24, 2020

    These are amazing! Thank you for great recipe. Anything I’ve tried from your website, always turn out great!

    I’ve followed the recipe and for some reason they turned out sticky. What could be the problem? Could it be the eggs? I’ve used organic ones. So, I put it back in the oven For another 20-30 min. Turned it off and just left it there over night. They turned ivory color and dried up inside. Just a little bit of stickiness was left, but much better. I’m sure that’s not how they supposed to turn out, but they still tasted amazing!
    Also another question. For the cream, it says “very cold’. Cold as in put it in a freezer for a little? My cream turned out like a spray one in the bottle that they use for coffee drinks. Is it how it’s supposed to be?

    Reply

    • Natashas Kitchen
      April 24, 2020

      HI Ale, 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 sometimes 2 hours. ” I Hope this helps.

      Reply

      • Ale
        April 29, 2020

        I tried again. This time, I used non organic eggs, and it worked! So, I think, in my case, eggs where the issue last time.
        What brand of whipping cream do you use? Mine turns out too light… And gets little watery after some time.

        Reply

        • Natashas Kitchen
          April 29, 2020

          Hi Ale, we buy heavy whipping cream at Costco or at our local grocery store. Brands can vary but most recently Darigold from Costco.

          Reply

          • Katy
            June 19, 2020

            Hello! My pavlovas turned out perfect with color and how it baked. But I was wondering why did they crack? I cooked it at 225 (non conventional) for 1 hr and 20 min. And let them sit in oven for 30 min. After I turned oven off

          • Natashas Kitchen
            June 19, 2020

            Hi Katy, 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.

        • Andrea
          April 29, 2020

          I always use organic eggs for all my baking, so I doubt that was what caused your problem!

          Reply

  • Kristy
    April 19, 2020

    I would add 6 stars if I could. Perfect recipe! I fell in love with pavlova in Ireland and have always been afraid to make it. I tried it tonight and they turned out perfect! They were brilliant white, crispy on the outside and marshmallow goodness on the inside. I followed the recipe exactly. Thank you for making my pavlova dreams come true!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Thank you so much for your great comments, Kristy. It’s very inspiring and motivating for me to read this. I really appreciate it and I’m so glad that you found the perfect recipe that you’re looking for!

      Reply

  • Zoe
    April 13, 2020

    Very tasty, but mine cracked really badly! I baked it on “bake” then changed it to “conventional” because they came out completely raw inside. I think this recipe needs to specify how large these should be, because depending on their size, one would need to bake it more or less. But other than that, family loved them!

    Reply

    • Zoe
      April 13, 2020

      Just kidding, it does have the size. I missed that part. I think mine were close to 4.5 inches wide.. th ook longer to bake

      Reply

    • Natasha
      April 13, 2020

      Hi Zoe, make sure to bake these on regular or conventional baking mode (not convection). Convection will cause them to bake faster on the outside the way you described. They should be marshmallow soft on the inside.

      Reply

  • Mirela Cojocaru
    April 2, 2020

    Tried them yesterday, I must’ve made them smaller cause I got enough extra composition to make mini merengues that everyone devoured in seconds!
    Today I try the combination with lemon curd also. Thanks for the great recipe!

    Reply

    • Natasha's Kitchen
      April 2, 2020

      You’re welcome, Mirela. Thank you for sharing that with us and I hope you love every recipe that you try.

      Reply

  • Sam
    March 9, 2020

    Looked gorgeous and tasted even better. I must have messed something up in that I never quite got to stiff peaks after adding the sugar, despite beating for ~25 minutes and giving up. However, it was just stiff enough to keep its shape when piped and baked up beautifully. I did did 1.5x everything since I had 9 egg whites to use up. I was worried about making these because I had heard how difficult pavlova can be, but I couldn’t have been happier with how these turned out.

    Reply

    • Natashas Kitchen
      March 9, 2020

      I’m so glad it worked out Sam! That’s so great!

      Reply

    • Diana Semmelhack
      April 8, 2020

      Hi Natasha…love your recipes. What about adding cream of tartar?

      Reply

      • Natashas Kitchen
        April 8, 2020

        Hi Diana, that can work here although the corn starch helps to achieve the correct texture – crisp on the outside and marshmallow-soft on the inside. I’ve made meringue cookies with cream of tartar and no cornstarch but those were fully dry inside.

        Reply

  • Bridgette
    February 21, 2020

    Hi Natasha,

    Could I used cool whip on top instead of whipped cream?
    Thanks!

    Reply

    • Natashas Kitchen
      February 21, 2020

      Hi Bridgette, I have not tested that with cool whip but it may work. I worry the cool whip may melt onto and make the meringue sticky. If you experiment I would love to know how you like this recipe.

      Reply

  • Rabia Asim
    February 18, 2020

    Hi im Rabia. I’m a great fan of yours and love ur recepies and videos. Tried making pavlovas today. They shaped up well and looked beautiful while in the oven
    I was meticulous about the correct measurement, oven speed/temperature and baking time. Made sure I followed all the instructions completely.
    My pavlovas once out of oven flattened, very sticky to touch and were ivory coloured. Pls guide what could hv gone wrong
    Thanks

    Reply

    • Natashas Kitchen
      February 18, 2020

      Hi Rabia, 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.

      Reply

      • Gudrun
        April 13, 2020

        It would have been extremely helpful and quite frankly crucial information to include a C or F after the baking temeprature. Because 225° is a common baking temp in C and I have never made meringues before I didn’t think and put them in at 225°C which translates to 437°F. Needless to say they started smelling burnt in about 5min. I don’t know if they will turn out but I’m pissed at such an important piece of information being missing from the recipe and pissed at myself for not realizing they’d obviously not be baking this long at that temp. Oh well.

        Reply

        • Natasha
          April 13, 2020

          Hi Gudrun, that is such a bummer. Yes, that would be much too hot for pavlovas. I checked the recipe and we did state 225˚F to specify that it should be in Farenheight.

          Reply

          • Gustavo Bonanni
            June 27, 2020

            Hello from Mexico! I’ve also become a victim of the °F oversight. Since it doesn’t seem likely that Americans will be adopting the metric system any time soon, I’d recommend stating the equivalent temperature in Celsius in parentheses. That would be a great help for the rest of the world.

          • Natashas Kitchen
            June 29, 2020

            Hi Gustavo, thank you so much for that suggestion! We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient!

  • Jeremy Brown
    February 15, 2020

    It was my first time making these cookies for my wife for valentine’s day and they turned out great. I didn’t have any lemon juice so ì substituted it for lemonade. I also put red sprinkles on top before I put them in the oven. I filled the cookies on top with lemon curd and fresh blueberries and strawberries. These turned out great.

    Reply

    • Natashas Kitchen
      February 15, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Rabya
    January 27, 2020

    Hi Natasha, I love your recipes and the way you present them. Have tried a few and they were a hit. I so want to make these mini pavlovas but the issue is I dont have an oven. I bake cakes in big pan on stove and they come out fine. Can you please give me a rough idea that (A.) do I have to bake them at low gas (as compared to the cakes) (B.) Can I check them in between as I won’t be able to see throught the steel cover of the pan. Please pls guide, thanks

    Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Rabya, pavlovas are very picky treats. I have not tested that on a stop top to advise. They do require a very low heat for a long period of time. If you end up testing that I would love to know how you like this recipe.

      Reply

      • Rabya
        January 28, 2020

        Thank you for a quick response. Really appreciate and would definitely let you know how they came out. Fingers crossed

        Reply

        • Rabya
          February 3, 2020

          Hi Natasha. I tried this recipe yesterday on the stove top n it came out perfect. My family loved it n it was gone in minutes. It’s just that mine came out ivory which still is a pretty colour Thx a lot for the great work you do

          Reply

      • Rabya
        February 3, 2020

        Hi Natasha. I tried this recipe yesterday on the stove top n it came out perfect. My family loved it n it was gone in minutes. It’s just that mine wasn’t white as yours, rather it came out ivory which still is a pretty colour any tips on how to achieve whiteness. Thx a lot for the great work you do

        Reply

        • Natashas Kitchen
          February 3, 2020

          Hi Rabya, The lower the heat the better! If they are yellow/ beige, that means they baked too quickly or at too high of heat. I hope that helps

          Reply

          • Rabya
            February 4, 2020

            Great thanks. Would try baking them at a lower temperature next time 🙂

  • Lisa
    January 26, 2020

    I made mini pavlovas yesterday from a different recipe and much prefer yours. Mine are not white like yours, more of a beige color. Any idea why and what I can do differently? Thank you so much for this great recipe.

    Reply

    • Natasha
      January 27, 2020

      Hi Lisa, it could be that your oven is running hotter (also make sure not to use a convection oven setting, but a conventional bake mode). Also, make sure to use granulated sugar and not a beige-colored substitution (such as the organic sugars).

      Reply

    • Olga
      April 19, 2020

      Would it work to bake 2 batches at one time, as in 2 pans inside? Means one pan would have to wait 10 mins while other one is mixing before placing both into the oven.
      One batch is not enough for family of 6.

      Reply

      • Natashas Kitchen
        April 20, 2020

        Hi Olga, That may work! You may need to keep the second one in there a little longer. Be sure to be gentle and be quick with opening and closing the oven door. The pavlova is very sensitive.

        Reply

  • Doris
    January 23, 2020

    Dear Natashaskitchen
    I was very excited making this pav looked awesome making it my problem is the oven temp you said 225 well I put my pavs in the oven and not long started smelling burning from the oven they browned up so quickly so I turned the oven down but I’m afraid that my pavs burnt why when the recipe stayed to have oven on 225 please explain thank you

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Doris, I have not had that experience. Is your oven calibrated to make sure it is a true 225? Are you using convection or conventional oven?

      Reply

  • Toni
    January 23, 2020

    Everyone at my house really loved it! It was a huge hit!

    Reply

    • Natashas Kitchen
      January 23, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Toni!

      Reply

  • Natalie
    January 22, 2020

    These really do melt in your mouth! Love the berries on top!

    Reply

    • Natashas Kitchen
      January 23, 2020

      The perfect treat! Thank you for that great review, Natalie!

      Reply

  • Katie
    January 22, 2020

    I especially love making this for my gluten free friends and family members!

    Reply

    • Natashas Kitchen
      January 22, 2020

      Yes! We love to make this cake. It always feels extra special! Especially for our gluten-free freinds

      Reply

  • Helen Arnold
    January 18, 2020

    Im certainly going to give these a go with the addition of a few drops of vanilla essence in the cream, as we do in NZ

    Reply

    • Natasha
      January 18, 2020

      That sounds wonderful. Please let me know how it goes and also where you purchase your vanilla essence. Thank you!

      Reply

  • Mary Dunsdon
    January 9, 2020

    I made this for Christmas dinner. My thought was that after eating a big (heavy) supper, something light for dessert would be best and that it was!!! It went really well and I make it a lot at the moment. Thanks Mary

    Reply

    • Natashas Kitchen
      January 9, 2020

      That’s so great, Mary! Thank you for that amazing review! I’m so glad you enjoyed that.

      Reply

  • Jessica
    December 30, 2019

    I never have reviewed on a recipe before. But I felt compelled to do so.
    I had made pavlova years ago which was a total fail. But was determined to try again.
    I used your recipe and they were perfect. I distributed them amongst my family as a trial run and they were so happy.
    Thank you

    Reply

    • Natashas Kitchen
      December 30, 2019

      You’re welcome! I’m so happy you all enjoyed this recipe!

      Reply

  • Katrine
    December 22, 2019

    Just made these,I followed the recipe that used 4 eggs, they are just Perfect ! I am delighted.i am going to use them as part of a pavlova grazing platter for Christmas Day, with a selection of sauces and fruits.

    Reply

    • Natashas Kitchen
      December 23, 2019

      That sounds lovely, Katine! Thank you for that amazing feedback!

      Reply

  • Jessica
    December 15, 2019

    Loved it! Just made the recipe tonight for my first dinner party as an “adult”. Very fresh and fun. Also worked well as a gluten free dessert to fit someone’s needs. Actually made 6 of them in a larger form and the recipe worked just wonderfully still.

    Reply

    • Natashas Kitchen
      December 16, 2019

      I’m so glad to hear it, Jessica! Thank you for that great review!

      Reply

  • Kenton Elliott
    December 11, 2019

    I just wanted to thank you so very much for your superb recipes, site, and the work you put in to this. I am a 76 yr. old widower who loves to cook. Every single recipe I’ve used from your web site has turned out excellent. Again, thank you very much. Best wishes always to you and yours. Kind regards, Kenton Elliott

    Reply

    • Natasha
      December 12, 2019

      I’m so happy to hear you are enjoying my blog and recipes. Thank you for sharing that with me!

      Reply

  • Olha
    November 8, 2019

    Have done these so many times and everyone loves them!!! Question… how far in advance can I make a cream? I don’t want to mix anything on Sunday but have everything already prepared so I can just assemble at my moms house

    Reply

    • Natasha
      November 8, 2019

      Hi Olha, I like to make whipped cream fresh, but you can beat the cream a day ahead, cover and refrigerate. If it softens (sometimes whipped cream will soften in the fridge), you can use a whisk to whip it back up to the right consistency.

      Reply

      • Kenton Elliott
        December 9, 2019

        To make stabilized homemade whipped cream, you will want to use an additional ingredient to help it last longer in the refrigerator. I like to use cream of tartar if I know that I will be making mine well in advance of serving. While it is best served immediately, by adding a little cream of tartar to your heavy whipping cream, it will generally last much longer in the refrigerator.

        For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the confectioner’s sugar when whipping. Just an observation that might be useful. Thank you so much, Natasha, for a great site.

        Reply

        • Natasha
          December 9, 2019

          Thank you so much for sharing that with me. I’m certain that will come in handy.

          Reply

        • Olga
          December 31, 2019

          Hello. Can you use organic sugar with this recipe? It’s not exactly white?

          Reply

          • Natashas Kitchen
            December 31, 2019

            Hi Olga, it will work is it has a similar consistency to white sugar. Keep in mind it will affect the color of the meringue too.

  • Ghadah Alrabee
    November 2, 2019

    I Bake at 225˚ for 1 hour and 15 minutes just like you said but It was completely burned

    Reply

    • Natashas Kitchen
      November 2, 2019

      Oh wow! Burned 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!

      Reply

    • Danna
      November 3, 2019

      Hi Natasha, I want to know if I can use 100% pasteurized liquid egg whites for this recipe because I want to make use of them as I have lots. Just wondering how much liquid egg whites in millilters I need for the recipe? Please let me know. I also made your mini cheesecake and blueberry cheesecakes and they were a huge hit! I made them for my kids and boss only want me to bake them desserts since then and they said the cheesecakes were the best! Thanks to you Natasha.

      Reply

      • Natasha
        November 4, 2019

        Hi Danna, I’m so glad you enjoyed the cheesecake recipes! One large egg white is 30ml so 6 would be 180ml. I haven’ tried pasteurized egg whites for this so I can’t say for sure. Some people have reported having trouble with pasteurized but I can’t say for certain if it was due to the pasteurized eggs or other factors.

        Reply

  • RogerCat
    October 13, 2019

    Hello Natasha,
    I was wondering what type of toppings you could use if fresh fruit were not available. I would like to make these for my holiday dessert trays and using berries in december will kill my budget. thanks for your help.

    Reply

    • Natashas Kitchen
      October 14, 2019

      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.

      Reply

      • gail
        January 4, 2020

        i have made a Jello lemon pudding and pie filling. once it has set, you can then whip it into the whipped cream. you could then use a couple of blueberries – frozen are cheap. – i love the lemon. or you could try any pie filling, chocolate, banana cream etc.

        Reply

    • Ashlee
      November 19, 2019

      Canned passionfruit is amazing.
      Or
      A cherry syrup with chunks of cherries in it goes well.
      Or…
      Raspberry puree made from frozen raspberries.
      Chocolate shavings.
      Do you have peppermint crisp?? We have them is Australia and those crumbled on top is sooo good!!
      Some people put slices of banana but not really done in Aus as we usually do Pavs at Christmas with our berries & mango etc.

      Reply

  • Lourdes
    August 23, 2019

    I want to print out a circle template to try and get the pavlovas as uniform as possible. Could you please tell me what the diameter of the base should be? I can’t find that detail anywhere. Thanks!

    Reply

    • Natashas Kitchen
      August 23, 2019

      Hi Lourdes we used a plate to trace it or a large bowl to get it the size we wanted. There isn’t a set diameter

      Reply

      • Lourdes
        August 24, 2019

        I understand but when you say the recipe makes 15…what size would they be. 3”, 8”? Just looking for a rough number. thanks!

        Reply

        • Natashas Kitchen
          August 24, 2019

          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!

          Reply

          • Lourdes
            August 25, 2019

            Perfect! Thanks!!

          • Lisa
            August 12, 2020

            I made them for my family and they came out lovely! Everyone enjoyed. One thing though- I made the pavlovas at about the same size as yours, but the number of pavlovas I ended up with was closer to 30, even though I follower the recipe to a T. I ended up having to double the whipped cream for the recipe. They were still amazing, the only trouble being that my family really loaded up on sugar tonight

          • Natasha
            August 13, 2020

            Hi Lisa, It could be that I piped them taller or wider? I’m not sure why else that would be unless they were piped a different size. I’m so glad you enjoyed the pavlova recipe!

        • Katie
          February 12, 2020

          I tried making these today and they were baking perfectly in the beginning but towards the end they got a bit of a beige color and the texture wasn’t that smooth as it is in the picture

          Reply

          • Natashas Kitchen
            February 12, 2020

            Hi Katie, it could be that your oven is running hotter (also make sure not to use a convection oven setting, but a conventional bake mode). Also, make sure to use granulated sugar and not a beige-colored substitution (such as the organic sugars).

  • Vanessa
    August 19, 2019

    Hi Natasha. Love your mini pavlova video. I’m thinking to make them a lot smaller than yours to feed everyone at my daughter’s birthday. How many pavs do you get out of the 6 egg whites. If I make them smaller I should probably be able to get double the amount. Can I make these ahead of time and if I serve them up an hour before everyone comes would that be okay? They won’t got soggy with the cream will they? Thanks for your reply

    Reply

    • Natashas Kitchen
      August 20, 2019

      Hi Vanessa, if you follow our mini Pavlova recipe here we have the serving size towards the bottom of the post. You can make the shell ahead of time but I recommend topping it with the cream shortly before serving them.

      Reply

  • Janet Charlebois
    August 17, 2019

    My grand mother; her grand mother before her…they all made these often for special occasions & or just a wee treat as I remember growing up as a young girl. They passed down this recipe to all of us. They all came from Sweden….so no matter who first made these…they sure are good & pretty to boot.

    Reply

    • Natashas Kitchen
      August 17, 2019

      Thank you so much for sharing that with me.

      Reply

  • Molly Terry
    August 5, 2019

    Love this magnificent dessert!!! Made a couple modifications, used lemon curd as my first layer, then whip then loads of fresh berries. The meringue is a perfect sweetness and texture, giving a slight crunch to the dessert. Also, I made 9 larger ones instead of the 18 smaller ones. Made for a perfect dessert. Will definitely be making again and again and again!! Wish I could post a picture but can’t seem to on here.

    Molly

    Reply

    • Natashas Kitchen
      August 5, 2019

      That’s so great! It sounds like you have a new favorite, Molly!

      Reply

  • Karyn
    August 4, 2019

    I’ve fallen in love with Pavlovas, and I’ve made several different recipes. This by far was the best instructions and the best taste and results! I added lemon curd as the 1st topping followed by the whipped cream and then the fruit!

    Reply

    • Natashas Kitchen
      August 4, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Karyn. I’m all smiles!

      Reply

  • Vivi
    August 2, 2019

    Hey Natasha. These were great, but they weren’t chewy in the inside. Any tips?

    Reply

    • Natasha
      August 2, 2019

      Hi Vivi, the pavlova should be dry/crisp to the tap on the outside and marshmallow soft inside and not really chewy. Be sure not to substitute or omit any of the ingredients as each is critical to achieving the proper texture.

      Reply

  • Krista
    July 30, 2019

    I just commented on Natasha’s other post about her pavlova and didn’t realize I could give the recipe a rating here! (If you’re interested, I left some tips on working with egg whites in that comment.)

    This is an amazing, delicious recipe! I actually made more pavlovas than outlined (maybe mine were smaller?). I was happy to share with family and friends (who loved it), but I was disappointed when there were no more left for me!

    Reply

    • Natashas Kitchen
      July 30, 2019

      You’re so nice! Thank you!

      Reply

  • VALERIE SALTER
    July 8, 2019

    I have made this several times and every time the middle of my Pavlova’s hollow out. Any helpful suggestions? I am not sure if I am piping them wrong or what!! Please help

    Reply

    • Natasha
      July 9, 2019

      Hi Valerie, if there were no other substitutions int he recipe, it could be due to under-beating the egg white, or not baking them right away in a preheated oven. It could also be due to omitting the corn starch. I hope that helps to figure out the problem.

      Reply

      • annie
        January 17, 2020

        Pavlovas do this, in NZ and Australia it’s generally regarded as not being a problem. Most people just gently smash in the top crust just before serving, and fill the hollow with very loosely whipped cream then top with tart fruit.

        Reply

  • Sofia
    July 8, 2019

    I’m going to try the recipe today, thank you very much for sharing this recipe with all of us.

    Reply

    • Natashas Kitchen
      July 8, 2019

      You’re welcome! I hope you love it, Sofia!

      Reply

  • VALERIE SALTER
    July 5, 2019

    I ended up making these for my Australian husband today!! First Pavlova he has had since he moved to the states 4 years ago! They were a HIT! Thank you for the recipe!!

    Reply

    • Natashas Kitchen
      July 5, 2019

      That’s just awesome!! Thank you for sharing that with me!

      Reply

  • Broch
    June 20, 2019

    i want to make sure the meringues stay crispy and don’t turn soggy (i made them today and are serving them day after tomorrow). just wrapping them in plastic wrap is enough? Thank you.

    Reply

    • Natashas Kitchen
      June 20, 2019

      Hi Broch! An airtight container is best, even a ziplock bag that doesn’t allow moisture to get in.

      Reply

  • Numrah
    June 13, 2019

    Hi – I am wondering if there is a way to scale down the quantity, I only need about 8-10 mini pavlovas? If I used 4 egg whites, how do the rest of the ingredients needs to scale down?

    Reply

    • Natasha
      June 13, 2019

      Hi Numrah, if you hover over the serving size in the recipe card and adjust it to 4 servings, you will get these results: 4 egg whites room temperature
      1 cups white granulated sugar
      1.33 tsp corn starch
      0.33 Tbsp lemon juice
      0.33 Tbsp vanilla extract

      Reply

    • Nelly
      January 7, 2021

      Thanks! This recipe really helped me make such great pavlovas!

      Reply

      • Natashas Kitchen
        January 7, 2021

        I’m so glad you enjoyed it!

        Reply

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