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Marc MatsumotoJacquelyn Texeira Recent comment authors
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Mello
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Mello

Gorgeous. My mouth is watering. Also, loving the additional prep photos, Marc!

Marilia
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Marilia

your photogrpahs are amazing and the recipe looks tasty! I shared this on http://grubodex.com

DenaTBray
Guest
DenaTBray

Delicious, appealing. Well doen.

Marilia
Guest
Marilia

This is lovely, Marc. Such a beautiful pavlova!

Elra
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Elra

Gorgeous! Definitely my favorite recipe.

Oui, Chef
Guest
Oui, Chef

Intoxicating indeed! Pavlovas are among my favorite desserts, and yours looks outstanding.

Marc Matsumoto
Guest
Marc Matsumoto

Pavlova is one of my favorites too!

Marc Matsumoto
Guest
Marc Matsumoto

I’ve loved Pavlova since I was a kid!

Marilia
Guest
Marilia

Love the tip and explanation about the egg whites! I cannot wait to try this. Looks delicious!

Thomas Abraham
Guest
Thomas Abraham

Love the tip and explanation about the egg whites! I cannot wait to try this. Looks delicious!

Marilia
Guest
Marilia

What a great post. Pavlova is one of my favourites – to eat and to make – this step by step is fantastic!

Marc Matsumoto
Guest
Marc Matsumoto

Glad to hear it was helpful! I was always the kid that asked grownups “why” about everything and understanding why things happen the way they do in the kitchen is key to cooking without recipes:-)

Marilia
Guest
Marilia

Pavlovas are a perfect vehicle for fresh summer berries and whipped
cream. Love it. Thanks for clarifying the aged egg whites. I’m slowly
building up the courage to make my first macarons and have read that
this is an important step. Well done, Marc!

Faz
Guest
Faz

Interesting to see someone else’s recipe – I usually turn the oven off and open it a crack and let it cook completely for 2-3 hours before I take it out. However I make a very soft Pavlova with a very thin crust and is very fluffy. I have a friend who makes a chewy one which involves baking on high heat (180) for about 10 mins before turning it down. Also if you use brown sugar it gives it a more caramel taste. As you may have guessed I love Pavlova and I’ve played around with the different ways… Read more »

Faz
Guest
Faz

Interesting to see someone else’s recipe – I usually turn the oven off and open it a crack and let it cook completely for 2-3 hours before I take it out. However I make a very soft Pavlova with a very thin crust and is very fluffy. I have a friend who makes a chewy one which involves baking on high heat (180) for about 10 mins before turning it down. Also if you use brown sugar it gives it a more caramel taste. As you may have guessed I love Pavlova and I’ve played around with the different ways… Read more »

Marc Matsumoto
Guest
Marc Matsumoto

Great idea about using brown sugar. I may have to try that next time. I’ve made them before with maple sugar and that imparts a marvelous flavor.

Marc Matsumoto
Guest
Marc Matsumoto

Good luck on the macarons. They can be a pain, but they’re worth the effort!

Marilia
Guest
Marilia

Whenever I make pavlovas, my fav part is turning the bowl upside down after the egg whites has formed stiff peaks… ! Usually I leave mine in the oven overnight (a Delia Smith trick) for it to dry out.

Marc Matsumoto
Guest
Marc Matsumoto

It’s fun isn’t it? As for leaving the pavlova in the oven overnight, doesn’t that make it crisp all the way through? I actually enjoy having a relatively thin crispy shell with a soft fluffy interior.

Carolyn Jung
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Carolyn Jung

Look at all those beautiful colors atop your pavlova. Love these in summer when so many other desserts just seem too heavy to indulge in.

Carolyn Jung
Guest
Carolyn Jung

Look at all those beautiful colors atop your pavlova. Love these in summer when so many other desserts just seem too heavy to indulge in.

Peter G
Guest
Peter G

Pavs are so much fun to make! I love making them in the summer and topping them with all that gorgeous summer fruit. Nicely done Marc!

Akila
Guest
Akila

I’m finding it hard to get potato starch. Will cornstarch do?

Marc Matsumoto
Guest
Marc Matsumoto

Yep, in this case you can substitute it 1 for 1. If you’re in the US potato starch is sold under the Bob’s Redmill brand. Whole Foods carries it as well as many health food stores.

Marilia
Guest
Marilia

I have just one question mark. How should the final consistency of the insides of the pavolva be after you crack the tops? Mines where kinda like marshmallowish. Is that alright?

Marc Matsumoto
Guest
Marc Matsumoto

Yep it should have a crisp outer shell with a soft marshmallowy center.

chrisbun
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chrisbun

My mum has been making pavlovas for years, however, she only gets about 1/3 marshmallow, and would like to know what she may be doing wrong, as she would like to have a lot more marshmallow in her pavlovas. What sorts of things reduce the amount of meringue in a pavlova.

Marc Matsumoto
Guest
Marc Matsumoto

Hi Chrisbun, when you say 1/3 marshmallow do you mean that the crispy shell is 2/3’s and the marshmallow is only 1/3 or that there’s 1/3 marshmallow at the bottom, and then a big pocket of air? If it’s the later this is normal and unavoidable unless you cook the pavlova crisp all the way through as the air pockets in the meringue expand when heated and then contract when it cools. If you cook the meringue until crisp all the way through the structure is set so even through the air contracts, the shape does not change. If you… Read more »

Dawn
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Dawn

can you cook two pan at once? On different racks.I want to make about 16 minis.

Marc Matsumoto
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Marc Matsumoto

In theory you could, but it’s going to depend on how even the temperature in your oven stays. You’ll probably want to swap the pans half way through to make sure one doesn’t start browning. Also if you have an oven that has a convection mode, that should help.

ronaliefrew
Guest
ronaliefrew

Being an Aussie, Pavlova is a desert often served here. There are good “pavs” and very bad ones. Your explanation of how the texture of a good Pavlova should be is perfect! Absolutely! I have made many versions, but the best is this recipe that I have been using for years. Your explanation of how the egg whites react is brilliant.
Ronalie

ronaliefrew
Guest
ronaliefrew

Being an Aussie, Pavlova is a desert often served here. There are good “pavs” and very bad ones. Your explanation of how the texture of a good Pavlova should be is perfect! Absolutely! I have made many versions, but the best is this recipe that I have been using for years. Your explanation of how the egg whites react is brilliant.
Ronalie

Marilia
Guest
Marilia

Thank you thank you thank you! I’ve been making Pavs for a long time. I recently started using fresh eggs from my chickens to my detriment! Wasn’t sure what I was doing wrong. Will stick to supermarket eggs in future! (Guarantee they will always be old haha)

Marc Matsumoto
Guest
Marc Matsumoto

Glad I could help:-) You could also make some Chocolate Pudding ( http://norecipes.com/blog/chocolate-pudding-recipe/) and save the egg whites in a tupperware for about a week, which should do the trick.

Cindy
Guest
Cindy

Why does my pav flop? This is my 4th time making it… :'(

Marc Matsumoto
Guest
Marc Matsumoto

Hi Cindy, I’m sorry to hear you’re having problems. When you say “flop” can you please describe the nature of the problem? Is it not crisping? Is it browning too quickly? Is the meringue breaking? I want to help but need to know more about what the problem is to give you a solution.

Cindy
Guest
Cindy

Hi Marc, Thanks for the quick reply! When it was in the oven it’s nice and high, I left it in the oven with oven door open to cool with temperture off, but once it cools, it cracked and it sunk. It is crispy though. I did noticed, even the egg whites was not rising as much as I made the one a week ago. The one I made a week ago also sunk when cooled. I made two yesterday, both did the same thing, maybe it has something to do with the humidity yesterday, it rained most of the… Read more »

Marc Matsumoto
Guest
Marc Matsumoto

Hi Cindy, there are a couple possibilities. The most likely is that you need to bake it a little longer (this happens in humid oven). If the outer shell is too thin, the weight of the soft meringue on the inside pulling down on the dome as it cools could cause it to collapse. If you have a convection mode on your oven, try using it. Otherwise you can try leaving the oven cracked open a hair while baking using a wooden spoon or something that won’t burn/melt to hold the door ajar. This helps moisture escape from the oven.… Read more »

Cindy
Guest
Cindy

Hi Marc, I will keep in mind to bake it longer next time! I baked it for 1 hr and 20 minutes each. It was a 2 layer chocolate pav with blueberies and strawberries, I found the middle too mushy for me this time, but everyone loved it! But you are correct, the cream and fruit hid the cracks and sunken sight! No I did not knock down the middle. I thought it was supposed to be with some height, it looks better with height instead of flat…Never the less, it was all eaten up! ๐Ÿ™‚ Maybe because not many… Read more »

Melissa
Guest
Melissa

Both potato and corn starch are off the table due to allergies. Are there any gluten-free substitute starches for this recipe? Thanks!

Marc Matsumoto
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Marc Matsumoto

Tapioca starch?

Melissa
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Melissa

Great, thank you. ๐Ÿ™‚

jadyn
Guest
jadyn

how do i store parlovas ??

Marc Matsumoto
Guest
Marc Matsumoto

Hi Jadyn, they will lose their crispness and get soggy if you they’re exposed to moisture so it’s important to store them in an airtight container once completely cooled. ]

thailandtom
Guest
thailandtom

Hi Marc…an interesting read…I am Australian and was always able to knock up a brilliant Pavlova – however I have now after living in Thailand for the past few years – I have never been able to get a good result (to date anyway)…this is even when I have followed your advice (and the advice of many others). The problem I find is that the prior to baking, the pavlova mix is perfect (old egg whites + sugar fully dissolved). The mix rises to about 50% to double its initial height in the oven too…BUT…it always collapses back to its… Read more »

thailandtom
Guest
thailandtom

๐Ÿ™‚ opps I meant to add…basically (apart from a few crispy bits around the edge as described) the entire pavlova is the marshmallow. It still tastes great…but would be far better if it has a crispy outer shell too

Marc Matsumoto
Guest
Marc Matsumoto

Hi Tom, one possibility is that the problem is with the humidity there. I’ve never tried making pavlovas in a humid place, but I know from making macaron (which also involves a meringue) that humidity does bad things to meringues. Try lowering the heat and letting them sit in the oven longer with something fireproof wedged in the oven door to keep it opened just a crack. The other possibility is that your oven isn’t getting hot enough (most ovens are off by at least 10%, especially as they get older), in which case a longer time should also help.… Read more »

Lorna
Guest
Lorna

I have noticed this problem when I Omega 3 eggs! (Chickens fed flax.) Try using ordinary eggs.

Julian
Guest
Julian

Hi, will it be a problem to cook two large pavlovas at once on two layers? I have a pretty old oven, and normally i would switch the baking trays around but I know with pavlova I shouldn’t open the door halfway through baking. Is icing sugar ok to use?
Thanks for all the tips!

Marc Matsumoto
Guest
Marc Matsumoto

Hi Julian, you can actually make these at a much lower temperature (as low as your oven will go) it will just take much longer. The reason I suggest this is because for larger pavlovas, they take longer to dry and so using a higher temperature oven will likely result in browning. This also gets around the issue of hot spots in the oven so you won’t need to rotate the trays. As for icing sugar, I haven’t tried it, but it should work.

Perfect Pavlova

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