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The Pavlova Meringue

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A meringue recipe used for Pavlova desserts

FX (François-xavier)

About this recipe

Here's a recipe that you can use if you are going to bake a pavlova cake

Simply put, this meringue is a French meringue with extra ingredients to dry it out really well and withstand the cream and fruit confit/jam. I am also showing you how to prepare the meringue before adding the rest of the Pavlova ingredients (coating with chocolate)

The Pavlova Meringue

The Pavlova Meringue

Preparation Time: 15 Minutes Cooking Time: 3 H Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Meringue, French Meringue, 
Ingredients

  • For a 7.87" (or 7 7/8" or 20 cm) in diameter meringue

  •   4 Tablespoons Egg Whites (60 grams)
  •   1 Tablespoon Sugar (20 grams). 1 st sugar
  •   1 Tablespoon Sugar (20 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (4 grams)
  •   2 teaspoons Corn Starch (7 grams)
  •   ¼ Cup Icing Sugar (50 grams)

  • For a 8.66" (or 8 21/32" or 22 cm) in diameter meringue

  •   ⅓ Cup Egg Whites (72.6 grams)
  •   2 Tablespoons Sugar (24.2 grams). 1 st sugar
  •   2 Tablespoons Sugar (24.2 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (4.8 grams)
  •   1 Tablespoon Corn Starch (8.4 grams)
  •   ⅓ Cup Icing Sugar (60.5 grams)

  • For a 9.44" (or 9 29/64" or 24 cm) in diameter meringue

  •   ⅓ Cup Egg Whites (86.3 grams)
  •   2 Tablespoons Sugar (28.8 grams). 1 st sugar
  •   2 Tablespoons Sugar (28.8 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (5.7 grams)
  •   1 Tablespoon Corn Starch (10 grams)
  •   ⅓ Cup Icing Sugar (72 grams)

  • For a 7.08" (or 7 3/32" or 18 cm) in diameter meringue

  •   3 Tablespoons Egg Whites (48.6 grams)
  •   1 Tablespoon Sugar (16.2 grams). 1 st sugar
  •   1 Tablespoon Sugar (16.2 grams). 2nd sugar
  •   ½ teaspoon Lemon Juice (3.2 grams)
  •   2 teaspoons Corn Starch (5.6 grams)
  •   3 Tablespoons Icing Sugar (40.5 grams)
    • You will need...
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    Steps

    1. The Pavlova Meringue is a French Meringue to which we add Lemon and Cornstarch : this helps to dry out the meringue

    2.  Pour the Egg Whites (4 Tablespoons or 60 g) into a mixing bowl and wait 30 minutes (they will whip nuch better if they are at room temperature)

    The Pavlova Meringue

    3. Start whipping: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    4. Start on moderate speed (egg whites will hold better): With the stand mixer, I use the Speed #4 (1-10)

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

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    5. After 4 minutes, pour the first Sugar (1 Tablespoon or 20 g)

    6. Increase the speed: With the stand mixer, I use the Speed #6 (1-10)

    The Pavlova Meringue The Pavlova Meringue

    7. After 3 minutes, pour the 2nd Sugar (1 Tablespoon or 20 g)

    8. Increase the speed: With the stand mixer, I use the Speed #8 (1-10)

    The Pavlova Meringue The Pavlova Meringue

    9. After 2 minutes, add in the Lemon Juice (1 teaspoon or 4 g)

    10. Over the bowl, sift the Corn Starch (2 teaspoons or 7 g)

    11. Increase the speed and keep whipping for 1 minute. With the stand mixer, I use the Maximum Speed #10 (1-10)

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    12. Over the bowl, sift the Icing Sugar (¼ Cup or 50 g)

    13. Manually fold, with a rubber spatula

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

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    14. Transfer to a Pastry Bag with a Plain Pastry Tip, 0.78" (or 25/32" or 2 cm) in diameter

    The Pavlova Meringue The Pavlova Meringue

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    Baking

    15. You may shape the meringue the way you want. I am going to shape my meringue in a circular shape, with "little balls"

    16.  One trick to make a nice regular shape is to "dip" a pastry ring into icing sugar and transfer onto the silicone mat or the parchment paper

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    Perforated Baking PanSilicone Baking MatTart Ring 8″

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    17. That way, you have a pattern that will help you pipe a perfect shape

    The Pavlova Meringue

    18. Pipe the pavlova meringue

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    19.  Bake in preheated oven at 220 °F / 100 °C for 3 hours or more

    20. Then turn off the oven and let the meringue dry out a few hours

    The Pavlova Meringue

    21.  The meringue must be completely dried and at room temperature

    The Pavlova Meringue

    Chocolate Coating

    22. Additionally, I recommend to melt white chocolate and coat the meringue : the fat from the chocolate will prevent the meringue to turn soggy when we add the jam confit and the cream

    The Pavlova Meringue

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    All recipes for Pavlovas

    Berries Pavlova, Lime Cream and French Meringue

    Pavlova Bûche

    The other recipes for Meringues

    Lenotre’s French Meringue

    Lenôtre’s Swiss Meringue


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