Description
Pavlova cookies are light, airy meringue-style cookies with a crisp exterior and a soft, marshmallow-like center. Inspired by the classic pavlova dessert, these elegant treats are naturally gluten free and perfect for topping with whipped cream and fresh fruit.
Ingredients
4 large egg whites, room temperature
1 cup superfine sugar (caster sugar)
1 tbsp cornstarch
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
Pinch of salt
Whipped cream, for topping
Fresh fruit such as berries, kiwi, or passionfruit, 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 and salt on medium speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
4. Gently fold in the cornstarch, vinegar or lemon juice, and vanilla extract without deflating the mixture.
5. Spoon or pipe small mounds of the meringue onto the prepared baking sheet.
6. Bake for 50 to 60 minutes until the outsides feel dry but remain pale.
7. Turn off the oven and let the cookies cool inside with the door slightly open for 30 minutes.
8. Once fully cooled, top with whipped cream and fresh fruit just before serving.
Notes
Pavlova cookies are best enjoyed the day they are made. Store plain cookies in an airtight container at room temperature and add toppings just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- 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