Pavlova

Pavlova

7

"A large meringue cake that can be topped with whipped cream and fruit. This is an Australian specialty."
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Ingredients

1 h 30 m servings 86 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 150 degrees F (65 degrees C). Line a baking sheet with parchment paper. Trace around a 9 or 10 inch round pan onto the paper to make a guide for spreading the meringue.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar and salt. When mixture is stiff and sugar and salt appear to be dissolved, add the vinegar and vanilla.
  3. Spread mixture onto parchment paper, using the circular guide.
  4. Bake in the preheated oven for 1 hour.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

This is a great recipe for pavlova. Some of the other recipes tell you to add water & cornstarch which are not needed for a true pavlova. You can also use white vinegar instead of malt. The reas...

Most helpful critical review

I think the author has included the wrong baking temperature. The recipe states that it should be heated at 150 degrees F (65 degrees C). After baking the pavlova for over 2 hours at this temp...

This is a great recipe for pavlova. Some of the other recipes tell you to add water & cornstarch which are not needed for a true pavlova. You can also use white vinegar instead of malt. The reas...

I think the author has included the wrong baking temperature. The recipe states that it should be heated at 150 degrees F (65 degrees C). After baking the pavlova for over 2 hours at this temp...

The meringue did not set up in the 150 degree oven. I think the cool temperature and length of time caused the whites to liquify while in the oven. My recipe calls for a 300 degree F. oven for...

Very good! I did adjust the temp. to 300 degrees F, and I only cooked it for 50 mins and then turned the heat off and let it sit in the oven until cool. It tasted delicious- even with the malt v...

Planning to try this with Splenda instead of sugar...will fit my low carb diet perfectly!

This was my very first attempt at making pavlova. Due to the confusion mentioned in the reviews, I compared this recipe to others and decided to bake mine at 300 degrees for an hour. Then turn...

Temp was all wrong.