Pavlova

460 Ratings
  • 5 71
  • 4 80
  • 3 180
  • 2 103
  • 1 26

This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.

The Martha Stewart Show, May Spring 2007, The Martha Stewart Show, May 2007

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Recipe Summary

Servings:
6
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Ingredients

Directions

  • Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.

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  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.

  • Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

  • Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

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Reviews (8)

460 Ratings
  • 5 71
  • 4 80
  • 3 180
  • 2 103
  • 1 26
Martha Stewart Member
02/15/2020
I have made this recipe many times -- it's wonderful!
Martha Stewart Member
01/17/2020
Great recipe. Do 5 whites instead of 4. Start with egg whites at room temp. Make sure you take your time building the egg whites from the very beginning, and working the sugar in completely each addition, with no sensation of granules on your tongue at the end. Try making two pavlovas on the same baking tray by equally dividing the mixture allowing space for them to spread a bit. Stack one on top of the other with a filling of cream and mixed berries or your preferred fruit, both in the middle and on the top. It looks fabulous and will impress with taste and show!
Martha Stewart Member
05/11/2017
Have made this recipe 3 times and it's a HUGE hit every time. I follow this recipe to the letter and it comes out perfect.
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Martha Stewart Member
03/13/2017
When making merengue, Should the eggs be cold? Or room temperature?
Martha Stewart Member
08/21/2014
I made this with 6 egg whites and it was Amazing! What a gorgeous dessert and a crowd-pleaser! Find my version here http://loveandlightkitchen.wordpress.com/2014/08/21/berry-pavlova/
Martha Stewart Member
06/25/2009
You can substitute white wine vinegar with normal vinegar for this receipe. We always make pavs this way.
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Martha Stewart Member
03/25/2009
Hi everyone, would really appreciate if someone could help me with this.. what can i substitute the white-wine vinegar with?
Martha Stewart Member
07/05/2008
I hate that gwen too. But I love Geoffrey Rush and it is really cool to watch him with Martha. He and his Pavlova are worth 30 seconds of that g.s. Pavlova with banana and passion fruit is just fantastic.
Martha Stewart Member
12/08/2007
this crazy clip of Gwen Stefani doesnt allow me to see the clip with the Pavlova recipe... I hate this Gwen Stefani clip!!!!!!
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