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Three individual Easy Pavlova desserts on white plates, topped with whipped cream and fresh raspberries.

Easy Pavlova

Bree Hester
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time in the Oven 1 hour
Total Time 2 hours 50 minutes
Course desserts
Cuisine baking
Servings 6
Calories 168 kcal

Ingredients
  

  • 6 large egg whites room temperature
  • pinch of salt
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla
  • freshly whipped cream
  • lemon filling
  • fresh raspberries

Instructions
 

  • Whisk together the cornstarch and sugar in a bowl. Preheat your oven to 275 degrees.
    Whisking together cornstarch and sugar in a bowl for Easy Pavlova.
  • In the bowl of the mixer, add a pinch of salt to the room temperature egg whites. Start the mixer slowly.
    Slowly whisking room temperature egg whites for Easy Pavlova in a stand mixer bowl.
  • When the eggs start to get some volume, slowly add the sugar.
    Slowly adding sugar to egg whites in a stand mixer for Easy Pavlova.
  • I put my vinegar and vanilla together in a cup and slowly pour it in.
    Pouring vinegar and vanilla into a stand mixer for Easy Pavlova.
  • The eggs are done when they are glossy and bright white.
    Whisked egg whites for Easy Pavlova, forming glossy, bright white peaks on a whisk.
  • On a piece of parchment paper, use something round for a stencil. Use a pencil and trace around the object. Turn the paper over. (This is very important as you do not want to put the meringue on graphite. Not yummy.)
    Tracing circles on parchment paper with a pencil and a ramekin for Easy Pavlova.
  • Spoon the meringue onto your guide. I try to keep mine uniform, but the beauty of this dessert is its imperfection. The meringue is going to crack. The tops will fall. I do like to pile mine pretty high with meringue. I want a nice firm base for the rest of the delicious things that are going on it to sit on.
    Fluffy dollops of whipped meringue on parchment paper before baking.
  • Put the meringues into the oven and turn the heat down to 225 degrees. You want them to dry out, but not change color. Bake for 1 1/2 hours, then turn the oven off and leave in the oven for another hour.
    Preparing raw meringue for Easy Pavlova on a baking sheet before baking.
  • This is the baked meringue. My favorite way to eat a pavlova is with freshly whipped cream and berries. But this lemon filling took it over the top. It counteracted the sweetness from the meringue and gave this dessert a new dimension. I cannot wait to make it again.
    Easy Pavlova dessert with a meringue base, lemon filling, whipped cream, and fresh raspberries.

Nutrition

Serving: 1gCalories: 168kcalCarbohydrates: 39gProtein: 3gSodium: 58mg
Keyword Easy Pavlova
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