01 Jul Foolproof Pavlova Recipe
Since little, I’ve always love meringue desserts. In Peru, birthday’s table is widespread to have little meringues with dulce de leche, so I was always near the meringue plate eating as much I could fit into my mouth. I would look like a little guinea pig with pigtails…hahaha.
When I came to Australia, I was introduced to this fantastic world of pavlovas, and I needed to try the recipe. I have always seen those amazing photos from other photographers with different heights, fruits and some fantastic combos that make those Pavlovas shine thru the screen, so I have to try by myself.
I have to say that the road to achieving a perfect Pavlova was not easy but enjoyable. Please raise your hand who doesn’t want to eat spare meringue 🙂
After a few fail attempts: some of them too chewy, others too dry, etc. I finally nailed it. This pavlova recipe is foolproof. Try it!
You need a few ingredients that usually any household will have:
- Egg whites
- Cream of tartar (yes, not everybody has it, but you can change it for salt)
- Caster sugar (if you don’t have you can blend some regular sugar to make it more refine)
- Cornflour
- White Vinegar
Commonly asked questions about Pavlova:
- Is the Pavlova chewy? I don’t know if chewy is the right word, I think from my perspective, when you slice a Pavlova, the inside should look like a marshmallow texture, not chewy, more like pillowy.
- Is my Pavlova not crispy? To achieve the crispy crust, you need to bake it for 2 hours at 120°C and then leave it inside the oven to cool down. Also, you need to keep it in a dry place. If you live in a humid city better to store it in an airtight container or freezer..
- Is it OK to make the Pavlova the day before? Yes, you can do it, but as I said in the previous point, be aware to store it correctly to avoid humidity.
- Can I leave my Pavlova to cool it overnight inside the oven? If you live in a humid city, please don’t do that. Otherwise, your Pavlova will not be crispy outside the other day (It happens to me!) Preferably, just put it in a container overnight when it is completely cool.
- How do I know when my Pavlova is done? You can touch the surface and feel it crispy and dry, but you have to come out with a bit of sticky texture inside when you insert a toothpick.
- Can I made mini Pavlovas with this recipe? Yes you can, jusrt follow the same instruction but instead of making a big one just make little ones and decrease the baking time to 1.5 hour instead of 2 hours.
What equipment have I used for this recipe:*
- Stand Mixer: https://amzn.to/3p9P0U9
- Round Baking Tray 30 cm: https://amzn.to/3DLItCO
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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