Wondering what to make with leftover egg whites? This easy strawberry pavlova is the perfect dessert to make.
Pavlova is an impressive-looking but easy-to-make dessert. It consists of whipped egg whites and sugar that bake into a crackly meringue nest with a soft and squishy center.
The best way to serve pavlova is with homemade whipped cream and fresh berries and a punchy lemon curd.
Recipe highlights
Impressive: Pavlova has a natural wow factor. Serve this to your guests and they will think you are a baking wizard.
Use of leftover egg whites: When you make other recipes, like Creme Brûlée or lemon curd that only use egg yolks, you will have leftover egg whites. You can always mix those egg whites in your scrambled eggs but I think this dessert is the perfect way to give those egg whites a new life.
Easy to make: Although this dessert looks pretty impressive, it is incredibly easy to whip up (pun intended). It does however require a long baking time (2 hours) at low temperature so be sure to allocate enough time for that.
Ingredients
- Leftover Egg Whites: You will need about 4-6 egg whites for this dessert. I made mine when I made my Creme Brûlée recipe which uses 6 yolks.
- Sugar: Fine white sugar is best, as its crystals dissolve easily when whipped with the egg whites to form the meringue.
- Cornstarch: Adds stability and structure to the whipped egg whites.
- Lemon juice: or a splash of white vinegar to add a touch acidity to the whipped egg whites.
- Vanilla extract: I added a teaspoon of vanilla extract to enhance the flavor but this is optional.
- Heavy cream: For the whipped cream topping.
- Pint of strawberries: I love pavlova with strawberries but feel free to use any berry. Peaches and mango are also delicious in a pavlova.
Step by Step Instructions
- Whip the egg whites and sugar: I used a hand mixer to do this and it will take a good 15 minutes to get the right consistency. You want your egg whites to be shiny and form soft peaks.
- Add the cornstarch and vanilla: Once the egg whites are forming soft peaks, gently fold in the vanilla extract and cornstarch.
- Bake the pavlova: This dessert bakes at a low temperature for about 2 hours and it needs to rest for about 1 hour, so make sure to plan accordingly.
- Make the whipped cream: Once your pavlova has cooled down, make the whipped cream topping.
- Garnish with berries: Top the pavlova with sliced strawberries right before serving.
Helpful tips
- Be patient and plan accordingly: This dessert's success depends on 2 things: whipping the egg whites properly and baking the meringue low and slow. Be sure to allocate enough time for both.
- Make sure the bowl and the whisk are clean. If not properly cleaned it could prevent the egg whites from whipping properly. You can clean the bowl and whisk with some lemon juice or vinegar before starting.
- If using a hand mixer, you will be whipping up the egg whites for about 15 minutes. A stand mixer will be faster and you will need to rely on the visual queues to know the meringue is ready.
- When the egg whites are ready they will form soft peaks. When you lift the whisk from your mixer peaks gently fold over the meringue.
- Use parchment paper to line your baking sheet to prevent the pavlova from sticking to the surface.
- When the pavlova is done, the exterior will be firm to the touch and crackly. The interior will remain soft and marshmallow-like.
- This dessert is best when assembled minutes before ready to eat. I don't recommend to make this ahead of time.
Storage
Pavlova is a dessert that is very sensitive to humidity. If you make it ahead of time, store the baked pavlova in an airtight container for up to 2 days. and keep at room temperature.
If you top the pavlova with the whipped cream and berries it is best served immediately.
Serving suggestions
Serve this pavlova with fresh whipped cream and sliced strawberries.
Other amazing toppings include lemon curd, berry sauce, mango slices or peaches.
Easy Strawberry Pavlova
Equipment
- 1 bowl
- 1 Handmixer
Ingredients
Pavlova
- 6 egg whites
- 1 ¼ cups granulated sugar 250 grams
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
Whipped cream
- 1 cup heavy cream
- 3 tablespoons granulated sugar
Garnish
- 1 pint strawberries sliced
Instructions
Pavlova
- Preheat oven to 300F.
- In a bowl combine the egg whites, sugar and lemon juice.6 egg whites, 1 ¼ cups granulated sugar, 1 teaspoon fresh lemon juice
- With a hand mixer, beat the mixture on medium-high speed until thick and glossy. About 15 minutes. The meringue when ready should hold a stiff peak with a curl on the tip.
- Add the cornstarch and vanilla extract and fold gently using a spatula.2 teaspoons cornstarch, 1 teaspoon vanilla extract
- Scoop the meringue onto a parchment paper-lined baking sheet. Use a spatula to make a circle with a slight indentation on top.
- Place it in the oven and lower the temperature to 250F. Bake for 2 hours or until the meringue is smooth and dry.
- Turn the oven off and let the meringue cool down in the oven for at least another hour.
- When ready to serve, make the whipped cream topping. Add the heavy cream and sugar to a bowl and whip the cream on medium-high speed until a foam-like consistency is achieved.1 cup heavy cream, 3 tablespoons granulated sugar
- Carefully peel the parchment paper from bottom of the pavlova and transfer to a serving dish.
- Add the whipped cream to the center of the pavlova, top with sliced berries and enjoy.1 pint strawberries
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