Foolproof Pavlova Recipe

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

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