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Strawberry Pavlova
![Strawberry Pavlova](https://static01.nyt.com/images/2022/05/11/dining/NL-Strawberry-pavlova/merlin_205193310_6169f5d3-5ad8-4eae-b05e-427f41b6a1ff-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 4egg whites
- Pinch of salt
- 1¼cups superfine sugar
- 2teaspoons cornstarch
- 1teaspoon white-wine vinegar
- A few drops vanilla extract
- 1pound strawberries, hulled and halved or quartered
- ½teaspoon high-quality vanilla extract
- 1teaspoon high-quality balsamic vinegar
- 2teaspoons superfine sugar
- 2cups heavy cream
For the Meringue
For the Topping
Preparation
- Step 1
To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
- Step 2
Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
- Step 3
To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
- Step 4
To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.
Private Notes
Cooking Notes
Please know pavlova is a New Zealand creation. Australians get in a bit of a tizzy about it. But they are wrong. The eggs MUST be at room temperature. For four egg whites (rather small pav) I recommend reducing cornstarch to a bit less than 1 ½ tsp and vinegar to a scant ¾ tsp. 350 degrees is waaaay too hot~ 250 is good and never ever open the oven door. And don’t even think about sweetening the whipped cream. That’s all I got. Kia ora!
A nice option instead of the whipped topping is making any type of fruit curd for the pavlova! It's an easy way to use those leftover egg yolks.
Lemon, passion fruit, rhubarb curd - all yummy and so easy to make.
The fruit curd can also be a lovely addition to the whipped topping instead of the fresh strawberries if you don't have any fresh fruit available!
I followed the meringue recipe exactly except I heeded one note of advice here by a reader to bake at lower temperature (250). It was a disaster. A flat, beige coloured sticky mess.
So, I remade following Jamie Oliver's recipe for meringue. (6 egg whites, 300 grams of sugar, pinch of salt, bake at 300 for an hour. Ooh wow. BEAUTIFUL. Crackling crust of golden and cream meringue with meltingly fluffy interior.
This was the hit of my son's 30th birthday party.
Outstanding flavors - particularly with strawberries at their peak! The amount of meringue is tremendous and could easily serve 8. I divided the meringue into serving side rounds and baked it that way which made serving very easy.
Good idea, but he meringue was way too sweet, even as meringues go. I'd cut sugar by .25c next time and maybe bake at lower temp to get more gooeyness in the middle. The Tartine Bakery meringues are my ideal, so I might try to follow those instrux instead I added cacao nibs to meringue to good effect.
Made a pavlova yesterday for a dinner party. This was among 10 recipes I used to come up with the correct time and temperature for baking. Thank goodness for reviews!! So many people complained about the heat - and the sweet. As a result, I used 5 egg whites, 1 cup of sugar. Preheated the oven to 300°, Baked at 250° for 1hr 15 minutes, then let it sit for an hour until oven went cold. Still the tiniest bit brown in spots but crunchy, gooey, yum. If you want it to stay white - low and slow.
I haven't read through all the comments but if no one mentioned the weather factor--or even if they did, it's worth mentioning again--here it is: do not attempt to make a meringue on a humid day. Just don't do it, it will fail. You will be unhappy. Trust me. Wait for a high pressure system.
How far in advance can you make the meringue?
So, it's OK to make the meringue a day before? How do I store it for dessert in the evening?
Delicious, fun to make and a pleasure to serve. I happen to have a convection oven (which finishes backed goods faster) and we tend to like a little gooey at the center, so I leave this in the oven for only one hour. Crisp outside, a little gooey in the center, lush with fruit. Of course, the base invites invention with whatever fruits you have on hand: mixed frozen berries in winter, oranges with liqueur...
I think the 300oF temp is too high. I always bake meringues at 275 for an hour, then turn off the oven and leave them overnight. They stay pure white and beautifully crisp.
i have been making a similar pavlova for years and tried this one. agree that the oven temp is too high - i find 250-275 degrees works better. and allow the oven to go cold. sometimes i sugar down some of the berries (i use whatever i have from the garden), add a bit of those first, then whipped cream, then fresh berries. delicious. i used to have a similar recipe made with a mocha mousse filling, called mocha angel pie and published in the NYT Sunday paper in about 1970. always a hit,
I used the recipe but served it with raspberries and blackberries and also added a layer of tart lemon curd. Delicious. A great recipe to riff on -the meringue was particularly good (I decreased the sugar a bit and used a scant cup based on the comments).
Based on several of the comments on this recipe I cooked the meringue at 250 for 90 minutes and then turned the oven off and let it cool for a further hour. Turned out perfectly.
Beautiful & delicious. My first pavlova, made from another recipe cracked and I deemed too unattractive to serve so I decided to try this one. It made a lovely, glossy meringue, but the cooking temperature was far too hot and the pavlova, while still lovely, took on some color like a lightly toasted marshmallow at the one hour mark. Next time, I would cook at a lower temperature for just one hour to keep the pavlova from browning. One cup of sugar was plenty.
Pavlova is delish. Also try with regular sugar
Made for Carlos and Marcone and Ilke. Carlos rates it a 3 because it wasn’t like his grandmothers which was layered. So at least 3 layers made of small piped meringues with chantilly and strawberries between. Also he naturally prefers sweetened cream.
This was delicious and a hit with the family. I added an extra egg white and reduced the sugar to a cup, but it was still a bit too sweet. I made lemon curd with the extra yolks and put a thin layer on under the cream and strawberries. Really delicious. Fed 6 adults with one piece left over. It could have fed 8.
This is a great, easy, and beautiful recipe. I preheated the oven at 300 degrees and then bake it at 280 for one hour and 30 min. It was perfect. Very light tosted color, chewy inside and no burnt parts. I used only one cup of sugar (Caster), and added a bit to the cream. A keeper.
5 egg whites and 1 cup of sugar. Bake at 300 for 1 hour
when I made mine I put little hearts, and little bow on the pan to cook in the oven as well. do this if you want to add a cute design to your pavlova recipe.
I reduced heat to 285 for baking. I love this recipe, and make it with whatever summer fruit I’m currently enjoying. This year so far—strawberries, and then nectarines, and then blackberries. All delicious.
The oven is way too hot! I started at 250 and had to turn it down to 200. After shutting off the heat and leaving the door cracked for an hour, it cracked.
I’ve made this recipe a few times now and it is so simple and so impressive. I recommend searching Nigella Lawson Pavlova on YouTube: it’s a quick video of this recipe and it helped me lose the fear this type of baking can bring. It’s not too sweet if you keep berries relatively sour and limit the sugar in the whipped cream. I love to let berries soak in a bit of sugar, along with lemon zest and juice. Even a bit of citric acid in the fruit topping really makes the sweetness of the meringue pop.
Joy of Cooking has meringues bake at 225 for 1 1/2 to 2 hours. Perfection.
This was very easy, and I made it on a very humid day in the early summer in the piedmont region of North Carolina. The first time I made the meringue, I baked it at the temperature indicated in the recipe and it cracked a whole lot. I baked a second meringue with the oven started at 325 then lowered to 285 for 90 minutes and it came out perfectly and gorgeous. An excellent recipe with lots of “wow” factor!
Turned out perfectly but a little sweet for me - I will cut the sugar next time.
i cooked it two different ways, first time set oven to 350f and immediately turned down to 300 per recipe. pavlova was browning at 15 minutes and my oven actually runs too cool. I had to turn down and tirn off early to avoid over browning. second pavlova next day, cooked at 275f start to finish. let cool in off oven with spoon in door to vent in door for over am hour. So much better! this stoll has a bit of color bit cooked perfectly. At least for my gas oven. tsp cider vinegar adds shine.
So fantastic. I followed Patricia’s advice and did a hybrid of this recipe and Jamie Oliver’s - did 6 egg whites and 300g sugar and otherwise followed this recipe exactly. Perfect. I used regular sugar because that’s what the grocery store had and it was delightful. Was beautiful and a big hit!
.25c less sugar 300 and then 250 degrees Consider make individually sized pavlovas
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