Pavlova Meringue

Products Used
Pavlova Meringue imperial





  1. Preheat oven to 210°F.
  2. Place a sheet of parchment paper on a large cookie sheet. Using a pencil draw and 8 inch circle onto parchment paper. Flip it upside down and set aside.
  3. The meringue shell can be made with or without a piping bag. If using a bag, fit with a large plain pastry tube and set aside.
  4. Whip egg whites to froth and while whipping gradually add first listed 1/2 cup sugar. Add vanilla extract.
  5. Continue whipping on medium speed to very stiff peaks.
  6. Stop whipping and using a rubber spatula gently fold remaining sugar into meringue. Once combined stop folding.
  7. If using a piping bag, pipe a 8 inch circle onto parchment paper filling in the entire circle. Pipe large kisses around edges without leaving any space in between and keeping center open.
  8. Without pastry bag spoon meringue into drawn circle. Using a spoon, spread meringue evenly inside the circle while building a higher border. 
  9. Place immediately into an oven and bake until meringue is thoroughly crisp. This will take about 2 hours. However if during baking meringue starts to lightly brown, reduce oven temperature by 20 degrees. Once cooled store meringue in an airtight container to prevent it from becoming soggy.
  10. Just before serving, fill with Crème Chantilly and fruit. Sprinkle with powdered sugar if desired. Store refrigerated.
Imperial Sugar Insight


  1. The meringue can be made a couple of days beforehand and stored in an airtight box. 
  2. French style meringue is very light and has a most delicate texture. Feel free to incorporate fresh grated lemon peel, instant coffee, non-brewed tea or whatever you personally like.
  3. The key to great meringue is a low oven temperature and once in a while opening the oven door to release built up moisture from the oven.
  4. Most fresh fruits will work in a Pavlova. Strawberries, blueberries, raspberries, blackberries, peaches, nectarines, figs, apricots, mango, plums, papaya, pineapple - pretty much anything goes. However if using a fruit with a high water content, add just prior to serving as the liquid from the fruit can make the Pavlova soggy.* 
  5. If you like a sweet and tart combo, add some Lemon Curd, Dairy-Free Lemon Curd, or Lime Curd before the Crème Chantilly and fruit. 
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