Three egg whites make a pavlova about 7 inches across, enough for 4 to 6 servings. Whip the whites with 3/4 cup of sugar, a teaspoon of cornstarch and a teaspoon of vinegar. Bake at 250°F for 75 minutes, then leave it to cool in the oven.
A 3-white pavlova is the small-batch version. It is useful when you have a few spare whites left over from custard or ice cream and want a dessert for a small table.
The Ratio
Pavlova works on about 1/4 cup of sugar per egg white. Three whites take 3/4 cup of sugar, which gives a crisp shell and a marshmallow centre. The same ratio scales up: 4 whites take 1 cup, and 6 whites take 1 1/2 cups for a dinner-party size.
Ingredients
- 3 large egg whites, at room temperature
- 3/4 cup superfine (caster) sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
To top
- 1 cup heavy cream, whipped with 1 tablespoon sugar
- 2 cups fresh fruit (berries, kiwi, passion fruit)
Instructions
- Prepare. Heat the oven to 250°F. Draw a 7-inch circle on parchment, flip the paper over and put it on a baking sheet.
- Whip. In a clean, dry bowl, beat the whites and salt on medium until they hold soft peaks.
- Add the sugar slowly. With the mixer on medium-high, add the sugar 1 tablespoon at a time. Keep beating until the meringue is stiff and glossy and a little rubbed between your fingers no longer feels gritty, about 6 to 8 minutes.
- Stabilise. Sprinkle the cornstarch, vinegar and vanilla over the meringue and fold them in gently.
- Shape. Spoon the meringue into the circle and build up the sides so there is a shallow well in the middle for the cream.
- Bake low and slow. Bake for 75 minutes, until the outside is dry and pale cream in colour. Turn off the oven, prop the door open a crack and leave the pavlova inside for at least 1 hour, or until cold.
- Top at the last minute. Just before serving, fill the well with whipped cream and pile the fruit on top.
Why Pavlovas Crack or Weep
- Beads of syrup on the surface: the sugar was not fully dissolved, or the oven ran hot. Add the sugar more slowly next time.
- Big cracks: some cracking is normal. Deep cracks come from cooling too fast, so cool it in the oven with the door ajar.
- Soggy base: it was topped too early, or it was made on a humid day.
Make Ahead and Storage
The unfilled shell keeps in an airtight container at room temperature for up to 2 days. Do not refrigerate the shell, because it goes soft. Once topped, eat it within a few hours and refrigerate any leftovers, which will soften.
Frequently Asked Questions
- Can I use granulated sugar? Yes. Whip a little longer so it dissolves, or pulse it in a blender for 20 seconds first.
- What should I do with the 3 yolks? They are enough for a small batch of lemon curd or a pot of custard sauce.
Related
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