A pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova, but invented in Australia. Like these peppermint meringues and sprinkle dipped meringues, pavlova has a crisp exterior and a soft, light interior; the difference is that pavlova is larger and the meringue is topped with whipped cream and fresh fruit. I love the contrasting textures and the overall lightness of this dessert—it’s perfect when you want something sweet to end a meal but don’t have the appetite for a decadent dessert!
Egg whites – Let these come to room temperature. Cornstarch – This helps the pavlova hold its shape and gives it a melt-in-your-mouth texture. Salt – Table salt is fine. Granulated sugar – AKA your everyday white sugar. Vanilla extract – Choose clear vanilla extract if you want pure white pavlova. If you don’t care about the color, regular vanilla extract will do. Fruit – I used fresh strawberries and kiwis, but you can use whatever you have on hand or is in season. I share some ideas below. Fat-free whipped cream – Or frozen and thawed whipped topping.
Room temperature. Unfilled meringue shells can be stored at room temperature in an airtight container for up to 2 weeks. Make sure the container is sealed well to keep moisture out, as humidity will cause the meringues to become soft and sticky. Freezing. For longer storage, meringue shells can be frozen for up to 2 months. Place the meringues in a single layer in an airtight container, separating layers with parchment paper. When ready to use, let them thaw at room temperature before adding the toppings.
