Pavlova Bases
The contrast between the fragile, brittle crust and the yielding, cloud-like center is the point of the pavlova. This is a exercise in patience; rushing the heat or the cooling time will compromise the final texture.
Watch the humidity and the fats.
Even a drop of egg yolk or a greasy whisk will prevent the whites from mounting properly. Start with a room-temperature bowl wiped down with a touch of vinegar or lemon juice to ensure it is completely oil-free.
- Stand mixer with whisk attachment
- Large parchment-lined baking sheet
- Offset spatula
- Fine-mesh sieve
What goes in.
- 6 largeegg whites, room temperature
- 1.5 cupssuperfine (caster) sugar
- 2 tspcornstarch
- 1 tspwhite wine vinegar
- 1 tspvanilla extract
Patience with Granules
Add sugar one tablespoon at a time, allowing the mixer to dissolve each batch before adding more. You know you are finished when you rub the mixture between your fingers and feel no grit.
The method.
Prepare the oven
Preheat your oven to 300°F (150°C). Draw an 8-inch circle on a piece of parchment paper and flip the paper over onto the baking sheet.
Whisk the whites
Beat egg whites on medium-low until soft, foamy peaks form. Increase speed to medium-high.
Add sugar
Add the sugar slowly, one tablespoon at a time. Beat until the meringue is stiff, glossy, and holds its shape entirely without drooping.
Stabilize
Sift the cornstarch over the meringue. Add the vinegar and vanilla. Fold gently with a large spatula just until combined.
Shape
Spoon the meringue onto the parchment inside the circle. Use the spatula to build height and create soft swoops and valleys on the surface.
Bake
Put the base in the oven and immediately turn the temperature down to 250°F (120°C). Bake for 75 minutes.
The slow cool
Turn the oven off. Do not open the door. Leave the base inside until the oven is completely cold, ideally for at least 2 hours or overnight.
Other turns to take.
Mini Pavlovas
Divide the meringue into 8 smaller mounds on the baking sheet and bake for 45 minutes, following the same cooling procedure.
Cocoa Pavlova
Replace 2 tablespoons of the sugar with high-quality unsweetened cocoa powder, sifted into the whites at the end of the whisking process.
When it doesn't go to plan.
If you live in a high-humidity environment, add an extra half-teaspoon of cornstarch to help keep the shell crisp.
Do not attempt this on a rainy day; the sugar will absorb moisture from the air and the base will weep or stay sticky.
If you accidentally get yolk in your whites, do not use them for meringue. Start over.
The ones that keep coming up.
Why did my pavlova collapse?
Usually because the oven door was opened too soon, causing a rapid temperature drop, or the sugar was not fully dissolved during the whisking phase.
Can I make this ahead?
Yes. Once completely cool, the base can be stored in an airtight container at room temperature for up to two days, though it is best assembled shortly before serving.
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