How do I achieve the perfect pavlova texture?

Discover the secrets to achieving the most delightful pavlova texture. Get ready to sink your teeth into a dessert that is gloriously crispy on the outside, yet irresistibly soft and marshmallow-like on the inside!

You'll need

Items needed to answer the question, How do I achieve the perfect pavlova texture. Items include: Eggs Caster Sugar White Vinegar Cornstarch

Eggs 4
Caster Sugar 1 cup
White Vinegar 1 teaspoon
Cornstarch 1 teaspoon

Take note
Be cautious when separating egg whites, as any traces of yolk can affect the texture. Also, make sure to use clean utensils and bowls to avoid contamination.

1

Separate the Eggs

Carefully separate 4 egg whites from the yolks, ensuring no traces of yolk are present. Place the egg whites in a clean and dry mixing bowl.

2

Whisk the Egg Whites

Using an electric mixer or a whisk, beat the egg whites on medium speed until they form soft peaks. This will take about 2-3 minutes.

3

Add Sugar Gradually

While whisking the egg whites, gradually add 1 cup of caster sugar. Continue whisking until the sugar is completely dissolved and the mixture becomes thick and glossy. This will take approximately 4-5 minutes.

4

Add Vinegar and Cornstarch

Gently fold in 1 teaspoon of white vinegar and 1 teaspoon of cornstarch into the meringue mixture. The vinegar helps stabilize the pavlova, while the cornstarch contributes to a marshmallow-like texture.

5

Shape and Bake

Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle or individual portions with high sides. Smooth the top using a spatula or the back of a spoon.

6

Baking Time

Place the baking sheet in the preheated oven and bake the pavlova for approximately 1.5-2 hours. The outer shell should be crisp, while the inside remains soft and marshmallow-like.

7

Cooling and Serving

Once baked, turn off the oven and leave the pavlova to cool completely inside the oven with the door slightly ajar. This gradual cooling helps prevent cracking. Once cooled, carefully transfer the pavlova to a serving plate and top with whipped cream and your favorite fruits.