Pavlova Recipe

Prepare oven and baking surface

Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper. If making 1 large pavlova, draw a 8-inch circle on the parchment as a guide (turn paper over so ink doesn’t touch meringue). For individual nests, mark 6–8 circles of about 3–4 inches.

Beat egg whites

Ensure mixing bowl and beaters are completely clean and dry. Using a stand mixer with whisk attachment (or a hand mixer), beat the 4 egg whites on medium speed until soft peaks form and the mixture is frothy.

Add sugar gradually

With mixer running on medium-high, add the granulated sugar slowly in a steady stream (about 1 tablespoon at a time) over 3–4 minutes. After all sugar is added, continue beating until stiff, glossy peaks form and sugar is well dissolved (rub a small amount between fingers to check for grittiness).

Stabilize meringue

Sprinkle cornstarch over the meringue, then add the vinegar (or lemon) and vanilla and the pinch of salt. Fold briefly on low speed or gently with a spatula until combined — the mixture should remain glossy and thick.

Shape meringue

Spoon the meringue onto the parchment within the drawn circle(s). For a single pavlova, mound in the center and use the back of a spoon to create a slight well in the center for the cream. For nests, make small wells in each mound. Create textured peaks on the outside if desired.

Bake and cool

Bake at 275°F (135°C) for 60–75 minutes for one large pavlova (45–55 minutes for individual nests) until the exterior is dry and crisp and pale ivory. Turn the oven off, prop the oven door slightly open with a wooden spoon, and let the meringue cool completely in the oven (at least 1 hour, ideally 2 hours) to prevent cracking from a sudden temperature change.

Prepare fruit: wash and dry fruit. Hull and halve strawberries, slice peaches or nectarines, peel and slice kiwi, and leave small berries whole. Place the cut fruit in a bowl.

Add sugar and acid: sprinkle the 2 tablespoons of granulated sugar and the 1 tablespoon citrus juice over the fruit. Add the optional teaspoon of liqueur or a few drops of vanilla if using.

Macerate: toss gently to combine, then let sit at room temperature for 20–30 minutes (or up to 1 hour refrigerated) to release juices and develop flavor. Give a final gentle stir before serving.

Chill equipment: for best results, chill the mixing bowl and whisk in the freezer for 10–15 minutes beforehand.

Whip cream: pour the cold heavy cream into the chilled bowl. Add the confectioners’ sugar and vanilla. Whip on medium-high speed until soft to medium peaks form. Do not overwhip — you want smooth, billowy cream that will hold a shape but still be light.

Transfer pavlova: once the meringue shell(s) are completely cool, carefully move them (on the parchment) to serving plates or a platter.

Add cream: spoon or pipe the Chantilly cream into the well of the meringue, spreading gently but leaving the crisp outer shell intact.

Top with fruit: spoon the macerated fruit and its juices over the cream. Let some of the bright juices drizzle to fill the cream and add flavor.

Garnish: finish with extra berries or fruit, and tuck mint leaves around for color. Serve immediately. If you must hold the assembled pavlova, keep refrigerated for up to 2 hours; after that the meringue will begin to soften.