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Pavlova Recipe

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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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.

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

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.

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

Here’s the Print-Friendly Version of Pavlova 🙂

Pavlova Recipe

4.85 from 82 votes
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 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
Servings: 15 pavlovas

Ingredients

For Pavlova:

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

  1. 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.
  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 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.
  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.

How to Make Frosting and Assembly:

  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

Once they are assembled they stay great for up to 4 hours at room temperature.

Final Final Picmonkey Hashtag banner

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

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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!!

  • 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

  • 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

  • Rena
    June 10, 2019

    Hi

    I attempted these today and found that they were not dry and crisp.
    I think it was my oven temperature..
    For all those living in Australia what degrees Celsius for a fan forced oven? Reply

    • Natasha
      June 11, 2019

      Hi Rena, Pavlovas should only be dry and crisp on the outside and marshmallow-soft on the inside. These don’t get dried all the way through. I hope that helps! Reply

  • Aqsa
    May 28, 2019

    Hi there! I just wanted to ask… What size eggs are used in this recipe? It can get tricky because there are so many sizes that eggs come in! Reply

    • Natashas Kitchen
      May 29, 2019

      Hi Aqsa! We used Large eggs. Reply

  • Quyen
    May 28, 2019

    Hi there,

    If I pipe pavlova as first pipe one rose, then pipe another rose right on top of 1st one ), how much time I need to bake them?

    Thank you! 🙂 Reply

    • Natasha
      May 28, 2019

      It sounds like you are going for a 2-tiered pavlova. I honestly haven’t tried baking them that way so I’m not sure how it would bake up or if it would collapse on itself since the center is soft and marshmallow like. If you experiment, let me know how it goes! Reply

  • Farzana
    May 3, 2019

    Hi Natasha. Just want to say this is the 5th time I’m making this and it comes out perfectly everytime!! The 4 other times it never piped out and stayed in its shape but the taste was still there. This time, the 5th time, I got a stand mixer and it took half the time to make and the shape stood!! So happy!! I just wanted to ask if instead of granulated sugar, can I use the same amount in superfine sugar (Castor sugar) ? Not sure what it’s called in the the US. It doesn’t say in the recipe if it’s granulated or fine sugar. Thank you!! Reply

    • Natasha
      May 4, 2019

      Hi Farzana, I honestly have only tried this with granulated sugar so I’m not sure how would affect the beating or rise of the meringue. If it doesn’t stay when piped, it could be due to under-beating or letting the meringue sit too long before piping or baking it. I hope that helps to troubleshoot. Reply

      • Farzana
        May 4, 2019

        Thank you so much for responding. I Will continue to use granulated sugar then. It’s just that the sugar never dissolves thoroughly. But I’m not complaining because you don’t notice it when you eating them :). Reply

  • Rebecca
    May 1, 2019

    These are the best!!!! They turned out soooo good!! Love them!!☺❤🍥 Reply

    • Natashas Kitchen
      May 1, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Maris
    April 30, 2019

    Hi there,
    Absolutely love this recipe, going to make it for a party on Friday. Was just wondering if I could substitute the corn starch and use potato starch instead because I’m allergic to corn.
    Thanks again for the recipe! Reply

    • Natashas Kitchen
      April 30, 2019

      Hi Maris! 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. Reply

  • April 23, 2019

    I had attempted a pavlova once before and it didn’t come out anything like these. These were wonderful. I need to get a piping bag to make them look nicer, but they turned out perfect. I would also say, try blackberries or raspberries rather than just strawberries to cut a bit of the sweet. THANKS!!! Reply

    • Natashas Kitchen
      April 23, 2019

      I’m so happy you you enjoyed this recipe! Thank you for sharing that with me, Daniel! Reply

  • Nadja Vielot
    April 20, 2019

    Perfect Pavlovas! Big gluten-free hit for Passover, and I managed to get 30 minis from this recipe. I used the mouth of a drinking glass to trace 15 rounds onto each of two baking sheets. Served half with chocolate whipped cream and peanut butter glaze, and half with strawberry whipped cream and berries. So delicious! Reply

    • Natashas Kitchen
      April 20, 2019

      That is so clever Nadja! Thank you for sharing the glass tip with me! I’m so happy you enjoyed this recipe! Reply

  • Sharon
    March 31, 2019

    Wonderful!! I followed your recipe exactly as written and it turned out perfectly. Crunchy on the outside and soft and chewy on the inside. Not too sweet, very refreshing!! Thank you I love your recipes!! Reply

    • Natashas Kitchen
      March 31, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Sharon:) Reply

  • Charlotte Watson
    March 29, 2019

    Hi! I plan on making these tonight but I’ll be making a third of the recipe (i.e. two eggs). Should I alter the cooking time? Reply

    • Natashas Kitchen
      March 29, 2019

      Hi Charlotte, it make take less time to bake. I hope you love this recipe! Reply

  • March 7, 2019

    Hi again Natasha. I asked a question about the use of half the called for sugar in this recipe. I would like to know if that’s possible. Reply

    • Natashas Kitchen
      March 7, 2019

      Hi Judith! 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! Reply

  • Val
    March 6, 2019

    Hi Natasha, I would like to cut the size of these mini pavlovas to 1/2 it’s size & make double with this portion. Would I keep the oven temp & timing the same? Reply

    • Natashas Kitchen
      March 7, 2019

      Hi Val, you may need to reduce bake time. We do have mini pavlovas here that you may enjoy. Reply

    • Natasha
      March 7, 2019

      Hi Val, I haven’t tried that so you will have to experiment. I would check on them a little earlier to see if the shell is dry to the tap. Reply

  • Judith Tobias
    March 5, 2019

    I recently made meringue cookies using half the sugar. They came out great. Will I be able to make this using half the sugar? Also, when making the cookies the cream of tartar was added directly into the egg whites before whipping them. Would we be able to add the corn starch to the egg whites before whipping? That way the corn starch would be completely mixed in. Reply

    • Natashas Kitchen
      March 5, 2019

      Hi Judith! 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! Reply

  • Alli
    February 23, 2019

    So I forgot to beat the egg whites first for a minute and added sugar right away, and now beating it while writing this,, should I just re do the whole thing all over ?? Reply

    • Natashas Kitchen
      February 23, 2019

      Hi Alli, it may still work but will take longer to beat! I hope that worked out okay for you! Reply

  • Melissa Segal
    February 10, 2019

    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 Reply

    • Natashas Kitchen
      February 11, 2019

      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. Reply

  • Betty Nguyen
    December 27, 2018

    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! Reply

    • Natashas Kitchen
      December 27, 2018

      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 Reply

  • Christine B Baker
    December 25, 2018

    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. Reply

    • Natashas Kitchen
      December 25, 2018

      You’re so welcome! I hope they love it! Reply

  • Stef
    December 19, 2018

    Hi, how many does this recipe make? Going to try them for Christmas in Chile! 🎄 Reply

    • Natashas Kitchen
      December 19, 2018

      Hi Stef. This makes about 14 to 15 or so Pavlovas, simply depends on the size piped. I hope this helps! Reply

  • Liz
    December 19, 2018

    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! Reply

    • Natashas Kitchen
      December 19, 2018

      I hand mixer will work, it will just take a lot longer to mix that until stiff peaks form. I hope you love it! Reply

      • Liz
        December 19, 2018

        Thanks so much!!! I look forward to trying it! Reply

        • Natashas Kitchen
          December 19, 2018

          You’re so welcome! Enjoy! Reply

  • Ira
    December 10, 2018

    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) Reply

    • Natashas Kitchen
      December 10, 2018

      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! Reply

      • Ira
        December 15, 2018

        Thank you! I’ll definately try that! Maybe also some raspberry syrup, to add some sourness. 🙂 Reply

        • Natashas Kitchen
          December 15, 2018

          You’re welcome!! Reply

  • Katie
    December 7, 2018

    Hi Natasha! Is there a secret to making them turn out white after baking..? Mine are yellow😌☹️🤔 Reply

    • Natashas Kitchen
      December 7, 2018

      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 Reply

      • Candy McMillan
        April 14, 2019

        Yes I think that’s why my batch was burnt, my commercial gas oven was still at 250. They held their shape beautifully though. I will try again at a lower temp like 200 degrees F. Question please: if I am to substitute vinegar for lemon juice, how much do I use please? Reply

        • Natashas Kitchen
          April 14, 2019

          Hi Candy, 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 so I can not advise on the amount Reply

  • Annie Horton
    November 23, 2018

    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! Reply

    • Natashas Kitchen
      November 23, 2018

      Hi Annie! That’s so great! I’m so happy you enjoyed that! Reply

  • Angelin
    November 14, 2018

    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:( Reply

    • Natashas Kitchen
      November 14, 2018

      Is it possibly too humid where you are now? Humidity may have that affect. Reply

      • Angelina Kleyn
        November 17, 2018

        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😩 Reply

        • Natashas Kitchen
          November 17, 2018

          That’s so great! I’m glad it worked out! WOW! 200 is quite a bit!! Reply

  • Robert
    November 7, 2018

    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! Reply

    • Natashas Kitchen
      November 7, 2018

      You’re welcome! Thank you for sharing your great review! I’m so happy you enjoyed it Reply

  • Margarita
    October 8, 2018

    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. Reply

    • Natashas Kitchen
      October 8, 2018

      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. Reply

  • Crystal
    September 28, 2018

    Hi just wanting to check if the measurements are in metric or imperial?
    Thanks Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Crystal! this is using the imperial system. Reply

  • Liana
    September 15, 2018

    Hello, my pavlovas turned out crispy but for some reason quite sticky. Any suggestions as to what I may have done wrong? Reply

    • Natashas Kitchen
      September 15, 2018

      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. Reply

  • Audra
    August 17, 2018

    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? Reply

    • Natasha
      August 19, 2018

      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. Reply

      • Audra
        August 19, 2018

        Oh. Ok. Thanks for the reply and explanation! I’m gonna try making them today! Reply

  • Victoria
    August 1, 2018

    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 Reply

    • Natashas Kitchen
      August 1, 2018

      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. Reply

  • Victoria Say
    August 1, 2018

    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? Reply

    • Natashas Kitchen
      August 1, 2018

      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. Reply

  • Andreea
    July 12, 2018

    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. Reply

    • Natashas Kitchen
      July 12, 2018

      Hi Andrea! Thank you for sharing this with us. Reply

  • Farrah
    July 7, 2018

    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 !!!! Reply

    • Natashas Kitchen
      July 8, 2018

      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. Reply

      • Lori
        February 10, 2019

        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. Reply

  • Natalia Fana
    June 30, 2018

    Could lemon juice be substituted with lime juice? If so, what proportions? Thank you! Reply

    • Natashas Kitchen
      June 30, 2018

      I haven’t tried it with Lime. It tends to be more bitter. If you experiment, let me know how you liked the recipe. Reply

  • Arna
    June 26, 2018

    They turned out perfect! Reply

    • Natashas Kitchen
      June 26, 2018

      That’s so great! Reply

  • Lena
    June 12, 2018

    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! Reply

    • Natashas Kitchen
      June 12, 2018

      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. Reply

  • Olesya
    June 10, 2018

    Delicious! Reply

  • Millie
    June 10, 2018

    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! 🙂 Reply

    • Natashas Kitchen
      June 11, 2018

      So happy you enjoyed this recipe, Mille! Thank you for the tip! Reply

  • Yelena
    June 9, 2018

    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 Reply

  • Nana E
    June 6, 2018

    What a fantastic presentation! I must try this recipe after watching. Thanks for sharing. Reply

    • Natashas Kitchen
      June 6, 2018

      You’re so nice! Thank you, Nana! Reply

  • Sonia
    June 4, 2018

    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 👍🏻 Reply

    • Natasha
      June 4, 2018

      Hi Sonia, I haven’t tried that but I suspect that it won’t beat the same way. Reply

  • Angelina
    May 17, 2018

    Cam i add food coloring to the frosting? I want make pink frosting for baby shower Reply

    • Natasha's Kitchen
      May 17, 2018

      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. Reply

  • Alice
    May 9, 2018

    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. Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      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. Reply

      • Alice Fedchun
        May 10, 2018

        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. Reply

        • Natasha's Kitchen
          May 10, 2018

          You’re welcome Alice, I’m happy to hear that! Reply

  • Katerina
    May 6, 2018

    Love the recipe! Made them a couple of times now and they are always a hit! Thanks Natasha Reply

    • Natasha's Kitchen
      May 7, 2018

      You’re welcome Katerina! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review! Reply

  • NANCY CONLEY
    April 18, 2018

    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! Reply

    • Natasha's Kitchen
      April 18, 2018

      You’re welcome Nancy! I’m glad you and your guests love the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Zulema Chavez
    April 17, 2018

    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 Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      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. 🙂 Reply

  • Lena
    April 16, 2018

    Hi Natasha
    So is it safe to make them Thursday and garnish and serve on Sunday ? Reply

    • Natasha
      natashaskitchen
      April 17, 2018

      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. Reply

  • Miss keisha
    April 5, 2018

    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? Reply

    • Natasha
      natashaskitchen
      April 5, 2018

      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. Reply

  • Diana S.
    March 31, 2018

    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. Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      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. Reply

  • Alisa
    March 30, 2018

    Is the baking temperature for ovens with fan? Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      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. Reply

  • Rebecca
    March 24, 2018

    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 Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      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). 😉 Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      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. Reply

  • Anna Kalchik
    March 1, 2018

    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? Reply

    • Natasha
      natashaskitchen
      March 1, 2018

      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! Reply

  • Diana
    February 4, 2018

    Hi Natasha

    If they come out sticky, but inside fully baked what can be the problem? Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      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). Reply

      • Tammy
        April 30, 2018

        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. Reply

        • Natasha's Kitchen
          May 1, 2018

          My pleasure Tammy, thanks for sharing your helpful tip! Reply

      • Winnay
        August 3, 2019

        Followed the recipe according to the adjustments to make 8 pavlovas. I even left them in the oven after baking as advised. They came out a sticky light brown on the outside and uncooked on the inside. They also smelled very eggy. I’m sure I did something wrong somewhere. Would definitely try it again so that I can leave a fairer rating Reply

        • Natasha
          August 4, 2019

          Hi Winnay, it sounds like the oven may have been too hot. Make sure to use the conventional (regular) bake mode and NOT convection. You might try reducing the temperature by 15 degrees, especially if your oven runs hot. They should be crisp to the touch on the outside and marshmallow soft on the inside. Also, could it be that the eggs were under-beaten. Lastly, be sure to make the recipe exactly as stated (without substitutions) for the correct consistency to form. I hope that helps! Reply

  • Lena
    January 25, 2018

    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….. Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      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. Reply

  • Valeria
    January 22, 2018

    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. Reply

  • Tatiyana
    January 6, 2018

    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 Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      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. Reply

  • Michelle Frolick
    December 26, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      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! Reply

  • Cindy
    December 22, 2017

    Coul you tell me how large the nests are? I mean approximately the size of their diameter? Thank you Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Cindy, if you make them the diameter of a muffin, you’ll get 36 of them 😬 Reply

      • Cindy
        December 22, 2017

        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? Reply

        • Natasha
          natashaskitchen
          December 22, 2017

          Cindy, make them around 3″ in diameter. Have a Merry Christmas 😬 Reply

  • Angela
    December 20, 2017

    Can you refrigerate the pavlovas with the cream? Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      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.  Reply

      • Andrea
        December 20, 2017

        Actually, I put them in an airtight container and refrigerated them overnight and they were fine. Reply

        • Natasha
          natashaskitchen
          December 21, 2017

          That’s awesome!! Maybe it was the airtight container that saved them! 🙂 Thanks for sharing 🙂 Reply

    • Tanzy Girl
      May 28, 2018

      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…. Reply

  • Alexandra
    December 19, 2017

    Hi,
    Any recommendations for the use of egg yolks? Do you have any recipe I could use?
    Thank you. Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      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!! 🙂 Reply

      • Michelle
        December 28, 2017

        scramble them… Reply

      • Jill
        April 16, 2018

        Alton Brown’s chocolate ice cream! Reply

    • LaVerne
      January 8, 2018

      I use egg whites in the carton for pavlova. Reply

    • Yelena
      June 8, 2018

      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. Reply

      • Andrea
        June 8, 2018

        I can’t find a lemon custard recipe on joyofbaking.com/ Do you mean lemon curd? Reply

    • Rosanne THomas
      September 16, 2018

      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 Reply

      • Natashas Kitchen
        September 17, 2018

        That’s so great, Rosanne! Reply

    • DeAnn Smith Caylor
      September 29, 2018

      Ice cream base. Custard for a pie. Lemon curd. All good uses for orphan egg yolks. Reply

    • Rosanne THomas
      October 9, 2018

      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! Reply

  • December 16, 2017

    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! Reply

    • Natasha
      natashaskitchen
      December 16, 2017

      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?). Reply

  • Larysa G
    December 14, 2017

    Hi Natasha! I have a question! Can I use carton egg whites from Costco? Would it still turn out good? Thank you! Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      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. Reply

  • Sylva
    December 10, 2017

    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. Reply

    • Natasha's Kitchen
      December 11, 2017

      I’m so glad to hear that Sylva! Thanks for sharing your great review with other readers!! Reply

    • Collboll
      December 31, 2017

      This sounds Devine !!! Thank you for the tips ! Reply

    • Yelena
      June 9, 2018

      Sylva,
      How much mascarpone and alcohol do you use? And what kind of alcohol? Brandy? Rum? Grand Marnier? Thank you for your time. Reply

  • Rachel
    December 5, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      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.  Reply

  • Brendan-Kailer Lieb
    December 1, 2017

    I made this recipe today and it is perfect. I topped it with a cranberry and blackberry relish and fresh whipped cream. Great recipe, Reply

    • Natasha's Kitchen
      December 1, 2017

      I’m happy to hear that! Thanks for sharing your great review Brendan! Reply

  • Joanie
    December 1, 2017

    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 ! Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Joanie, I haven’t tried that but probably won’t dip Pavlova in hot chocolate but drizzle over instead with melted chocolate. Reply

    • Melissa
      April 19, 2018

      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! Reply

  • Joanie
    November 30, 2017

    Hello 🙂 I was wondering if it is possible to add coloration to the pavlova? Thank you Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      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. Reply

  • caroline
    November 25, 2017

    Hi there!! 🙂
    Just made these and these were fantastic!! 🙂 🙂 Reply

    • Natasha's Kitchen
      November 25, 2017

      Hello Caroline! I’m glad you love the recipe. Thanks for sharing! Reply

  • A.R
    September 14, 2017

    Hi! How many grams of sugar are in this particular cup? Reply

    • Natasha
      natashaskitchen
      September 14, 2017

      Hi A.R. 1 cup of sugar is 210 grams so 1.5 cups is 315 grams of sugar for this recipe. Reply

  • Katie
    September 2, 2017

    Why did my pavlovas turn out a little sticky to the touch ? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      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). Reply

  • August 29, 2017

    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! Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      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! 😉 Reply

  • Greg
    August 16, 2017

    Can you freeze this meringue once its cooked? Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Greg, meringue should not be frozen or refrigerated or it will soften and become gooey from the moisture. Reply

      • BHamini
        September 14, 2017

        Hi my mini pavlova became gluey and sticky , can I cook them again?? How can I correct it??? Asap my daughter’ birthday today Reply

        • Natasha
          natashaskitchen
          September 15, 2017

          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. Reply

  • Nikki
    August 6, 2017

    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 Reply

    • Natasha's Kitchen
      August 7, 2017

      You’re welcome Nikki! I’m glad to hear you enjoying the recipes so much! Thanks for following and sharing your wonderful review! Reply

  • Ann
    August 2, 2017

    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? Reply

    • Natasha's Kitchen
      August 2, 2017

      Here is the direct link to the video and recipe for individual pavlovas! I hope this answers your questions Ann! Reply

  • Katie L
    July 29, 2017

    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 Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      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 ;). Reply

      • Katie L
        July 29, 2017

        Thank You 😊 thought so too just wanted to make sure Reply

  • Sasja
    July 26, 2017

    Looks very Nice! But im from Denmark, and have no idea og what corn starch is?? 🙃😕 Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      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! Reply

      • janie
        August 23, 2017

        corn flour is corn starch Reply

        • Natasha
          natashaskitchen
          August 24, 2017

          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. 🙂  Reply

      • Randy
        August 25, 2017

        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. Reply

        • Natasha
          natashaskitchen
          August 26, 2017

          That is so great to know! Thank you Randy!! 🙂 Reply

        • Maris
          April 30, 2019

          whoops! Just read this so I guess its fine to use potato starch instead, do I use the same amount then? Reply

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