Pavlova

Pavlova

14

"My grandmother's recipe from New Zealand for the famous Pavlova."

Ingredients

{{adjustedServings}} servings 108 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating.
  3. Slow beater and add vinegar, vanilla and cornstarch.
  4. Place on parchment paper on a greased baking sheet and bake for 45 minutes. Turn off the oven and leave cookies to cool in the oven. NOTE: Don't go opening and closing the oven door. If you must, close the door very carefully. Pavlova is not individual servings, it is of cake-size, decorated with whipped cream and topped with fresh fruit of your choice just before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

14
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe at Thanksgiving and made individual sizes with whipped cream, fresh blueberries, blackberries and raspbe...

This is delicious! I did have to try 3 times to make it work. I finally figured out what I was doing wrong. First make sure to let the eggs come to room temp. after separating the yolks. Seco...

Our pavlova needed to quickly replace a Christmas day pavlova that was accidentally destroyed. We hopped online to find directions that used only ingredients we had around the house. This one fi...