Light Pavlova (Meringue)

Photo Credits:

Got plenty of extra egg whites? Here’s an alternative recipe desserts you will love!

“Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.” – wiki


  • 5 egg whites
  • 2/3 cups caster sugar
  • 1/2 cup confectioners sugar
  • 1 cup fresh sliced strawberries
  • 1 cup fresh slice kiwis
  • 1 cup fresh slice mango
  • *Optional, vanilla pudding
  • *Optional  plain yogurt
  • *optional Drizzle of maple syrup

You can choose any fresh fruit you wish to serve with your pavlova.


  1. Preheat the oven to 300 degrees F (150C)
  2. Trace around a plate on parchment paper a minimum size of 8” circle.
  3. Cut out and place this parchment paper onto a baking sheet.
  4. Using a standing mixer beat the egg whites until foamy and thick. This will take about 3 minutes.
  5. Pour in half of the caster sugar and beat until incorporated.
  6. Add the remaining sugar and beat on high another 2 to 3 minutes until the mixture forms firm peaks.
  7. Using a spatula, spread the meringue onto the circle parchment paper and form a nice uniform mound.
  8. Use a fine-mesh strainer or a sifter and shake the confectioners sugar over the meringue.
  9. Place the baking pan on the center rack of the oven and bake for 30 minutes.
  10. Reduce the temperature to 250 Bake another 35 minutes, until slightly golden.
  11. Turn off the oven, leave the meringue to dry out overnight.
  12. Next day, serve with the fresh fruit. Pavlova should slice easily with a flat-edge knife.
  13. Leftover pavlova can be stored at room temperature loosely covered with parchment paper up to a week.

Credits to: