Description
Light and elegant, pavlova cookies have a crisp shell and marshmallow-like center. These delicate, meringue-based treats are topped with whipped cream and fresh fruit—perfect for parties, holidays, or anytime you want a beautiful, gluten-free dessert.
Ingredients
4 large egg whites (room temperature)
1 cup superfine (caster) sugar
1 teaspoon white vinegar or lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract (optional)
Fresh whipped cream (for topping)
Fresh berries or fruit of choice (for topping)
Instructions
1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
3. Gradually add sugar, one tablespoon at a time, while beating. Continue until stiff, glossy peaks form.
4. Gently fold in vinegar, cornstarch, and vanilla until combined. Do not overmix.
5. Spoon or pipe the meringue onto the baking sheet into small rounds, about 2–3 inches wide. Create a shallow dip in the center of each.
6. Bake for 50–60 minutes until dry to the touch but not browned.
7. Turn off the oven, leave the door slightly ajar, and allow cookies to cool inside for 30 minutes.
8. Once cooled, top with whipped cream and fruit, and serve immediately.
Notes
Avoid making pavlova cookies on humid days—moisture in the air can affect the texture.
For added flavor, try folding in a pinch of cinnamon or cocoa powder.
Cookies are best enjoyed the day they’re topped. Store un-topped cookies in an airtight container at room temp for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 cookie
- Calories: 70 kcal
- Sugar: 13 g
- Sodium: 12 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1.5 g
- Cholesterol: 0 mg