Strawberry Pavlova Recipe (2024)

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!

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?

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...

So, it's OK to make the meringue a day before? How do I store it for dessert in the evening?

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.

I used one egg white per 1/4 cup of sugar. I’m no expert, but it was delicious and my mother who hates meringue loved it!

So so good! Definitely turn oven down to 250, not just 300. Think I should have cracked oven for cooking once baking time was over and oven turned off. Made lemon curd and layered that on under whipped cream and mixed berries.

Made lemon curd in place of strawberries. Needed more lemon curd…

This is one of my very favorite dessert of all time. I find, however, I don’t need nearly as much sugar as it cost for. I had an extra egg whites so I use that and then only used about half of the sugar. I’m not opposed to tasting uncooked food. If you aren’t either, you may want to taste it before you add all.

Use cream of tartar instead of vinegar

This was delicious! Echo others re: oven temp and sweetness. I baked at 300 but not for the full hour -- shut my oven off at 45 minutes and left the meringue in the oven for a few hours until assembly. One cup of sugar was plenty (and still super sweet, in my opinion) and I topped it with a lemon curd before the whipped cream, which turned out to be essential in order to balance the overall sweetness. I took others' advice and did not add sugar to the whipped cream, just vanilla.

I made this following the preheat at 300 and reduce to 275 Temps. Since it is the holidays, I used my homemade cranberry sauce and whipped cream. OMG, WHY have I never made this before? I am in love!

Reduce sugar to 1 cupStart at 350 once put in oven reduce to 250 (convection bake)

You HAVE to adjust the temperatures on this recipe. they are way too hot. Just read the comments! Mine turned out brown, too bad.

This is my go to recipe. Love it. I do however agree with others about cooking it at 250. For those of you who live in humid or coastal areas, I will share my little trick. Typically I make this ahead of time, sometimes even several days. It's fun to make mini ones too. As soon as they finish cooling completely in the oven, I put them in an airtight container with a bag of dry rice with tiny holes poked in it. This helps keep them perfectly crisp for several days.

I use the yolks to make lemon curd and add it as a layer to the pavlova. It cuts the sweetness and provides a wonderful citrus accent

Idk what I’m doing wrong but mine never got crispy it just stayed gooey and I was concerned about it burning so I just kept it that way! I think meringues are just not for me

6 eggs1 1/4. c sugar3/4 vinegar1 1/2 tsp cornstarch 300 preheat250 when put inCooked for an hour

Unbelievably easy and delightful! I followed these notes for baking: I cut the sugar down by 1/4 cup, I separated cold eggs and let the egg whites come to room temperature before whipping up, and baked at 275 for 90 minutes, keeping it in the oven overnight. Perfection!

Made this with raspberries from my back yard, substituting Chambourg liqueur for balsamic vinegar. Fabulous!