Classic Pavlova Meringue

by Laura Silber


  • 4 egg whites
  • 1 pinch salt
  • ¼ tsp. cream of tartar
  • 1¼ cups sugar
  • 2 tsp. apple cider vinegar
  • 4 tsp. cornstarch
  • 1 tsp. vanilla extract
Classic Pavlova Meringue

Elizabeth Cecil

A blueberry Pavlova.

Preheat oven to 275˚F.

Line a cookie sheet with parchment paper and draw an 8-inch circle on it.

Beat egg whites with salt & cream of tartar until soft peaks form. Add sugar in a steady stream while whipping, and beat to stiff peaks. Add vinegar, cornstarch, and vanilla, and beat until very thick glossy peaks form.

Using a rubber spatula, spoon meringue onto the parchment and spread it into an 8” circle. The sides of the meringue should be a bit higher than the center.

Bake for 1 hour and 15 minutes, until crisp. Cool completely on a wire rack.

Meringue may be used when cool, or stored in a covered container for later use.

Chocolate Variation

Add 2 Tbsp. cocoa powder to the recipe when you add the cornstarch.

Almond Variation

Add 2 tsp. almond extract to the recipe.