Rating: 3.31 stars
116 Ratings
  • 5 star values: 23
  • 4 star values: 22
  • 3 star values: 48
  • 2 star values: 14
  • 1 star values: 9

Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.

Martha Stewart Living, January 2009

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Recipe Summary test

Servings:
10
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Ingredients

For the Meringue
To Assemble

Directions

Instructions Checklist
  • Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.

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  • Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.

  • Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.

  • To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

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Reviews (3)

116 Ratings
  • 5 star values: 23
  • 4 star values: 22
  • 3 star values: 48
  • 2 star values: 14
  • 1 star values: 9
Rating: Unrated
05/11/2017
Does this have to be refrigerated? Does it hold up well for 1-2 days?
Rating: Unrated
09/21/2013
Wow good!
Rating: Unrated
12/11/2010
I made this for my book club's Christmas meeting and everyone devoured it! I wasn't sure how it would be, and it was my first time making merengue or pavlova, but it was awesome and I will definitely be making it again! I wouldn't attempt it without a kitchenaid mixer, it made my work so easy! The only tricky part was spreading the merengue into the circle, the parchment kept pulling up. Also, I just made a simple chocolate ganache for the chocolate topping.
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