A simple foundational recipe for a delicious vanilla pavlova.
Foolproof Classic Pavlova
Makes one 20–22 cm pavlova, serving 8–10.
Ingredients
- 6 large egg whites, at room temperature
- 300 g caster sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Pinch of salt
Before you start
- Separate the eggs while cold, then let the whites come to room temperature.
- The bowl and whisk must be completely clean and grease-free. Wipe both with vinegar and dry.
- Even a trace of yolk can destabilise the meringue.
- Use an oven thermometer if possible—your oven may run hotter than its setting.
- Avoid making it on an extremely humid or rainy day if you can.
- If you blitz your caster sugar in a blender to make it super fine, it will create a finer texture in your meringue.
Method
- Preheat the oven to 110°C fan-forced or 130°C conventional.
- Line a pale-coloured baking tray with baking paper. Trace a 20 cm circle, then turn the paper over so the pencil is underneath.
- Place the egg whites and salt into your clean bowl. Whisk on medium speed until foamy, then continue until soft peaks form.
- Increase to medium-high. Add the caster sugar one tablespoon at a time, waiting about 20 seconds between additions. This should take approximately 8–10 minutes—don’t rush it.
- Once all the sugar is incorporated, whisk for another 2–3 minutes. The meringue should be very thick and glossy and hold a firm peak, but it shouldn’t look dry or clumpy.
- Rub a little meringue between your fingers. If it feels gritty, continue whisking for another minute and test again. The sugar should be almost completely dissolved.
- Sift the cornflour over the meringue. Add the vinegar and vanilla. Fold through gently with a spatula using only a few broad strokes.
- Spoon the meringue inside the marked circle. Build it to approximately 6–7 cm high, with gently sloping sides. Don’t make a towering dome.
- Create a shallow hollow in the centre. This gives the pavlova somewhere to settle as it cools, rather than collapsing unpredictably.
- Place it on the lower-middle oven rack and bake for 1 hour 30 minutes. Do not open the oven door.
- Turn the oven off. Leave the pavlova inside with the door completely closed for at least 2 hours, preferably until fully cold or overnight.
- Once completely cool, lift it carefully onto the serving plate. Add toppings only shortly before serving.
