Pavlova Baking Paper: What It Is and Why It Matters for Perfect Meringues

When you’re baking a pavlova baking paper, a non-stick, heat-resistant sheet designed specifically for delicate meringue desserts. Also known as parchment paper, it’s not just a tray liner—it’s the foundation that keeps your pavlova from cracking, sticking, or collapsing as it bakes. Most bakers don’t realize that using the wrong paper can turn a light, crisp-on-the-outside, marshmallow-soft-on-the-inside pavlova into a sticky, uneven mess.

The difference between regular parchment and true pavlova baking paper comes down to thickness and coating. Pavlova baking paper is made with a heavier, more uniform silicone coating that resists moisture better. This matters because meringue is mostly sugar and egg whites—both of which love to cling to surfaces. If the paper is too thin or uneven, the sugar syrup seeps through, and your pavlova sticks. You’ll end up tearing the base when you try to lift it off. That’s why professional bakers swear by it. It’s not about convenience—it’s about control. And control is what turns a good meringue into a showstopper.

Related to this are the tools and techniques that support it. parchment paper, a heat-resistant paper used widely in baking to prevent sticking is often mistaken for pavlova baking paper, but it’s not always the same. Standard parchment works fine for cookies or cakes, but pavlovas need more stability. Then there’s meringue baking, the process of whipping egg whites and sugar into a stable foam and slowly drying it in the oven. This technique is fragile. Too much heat? Cracks. Too little? It stays sticky. Wrong paper? It sticks and tears. These three things—pavlova baking paper, parchment paper, and meringue baking—are deeply connected. You can’t master one without understanding the others.

You’ll find plenty of posts here that talk about baking problems, from cakes that sink to fudge that won’t harden. But pavlovas are different. They don’t just fail—they collapse quietly, without warning. That’s why the right paper isn’t optional. It’s the silent hero in every successful pavlova. Whether you’re making a classic Australian version with fresh berries or a modern twist with chocolate drizzle, the paper underneath makes the difference between a dessert you’re proud of and one you have to scrape off the tray.

Below, you’ll find real baking stories from people who’ve been there—cracked pavlovas, sticky pans, failed attempts. And the one thing they all learned? It wasn’t the egg whites. It wasn’t the sugar. It was the paper.