Pavlova Tips: How to Nail the Perfect Meringue Every Time

Want a pavlova that looks as good as it tastes? It all starts with the meringue base. Keep the bowl and whisk clean—any grease will stop the egg whites from whipping up. Use room‑temperature eggs; the whites separate easier and trap more air. Add a pinch of cream of tartar or a few drops of lemon juice to stabilise the peaks. You’ll get glossy, stiff peaks that hold their shape when you pipe the shell.

Getting the Crust Right

The classic pavlova has a crunchy outside and a marshmallow‑soft inside. Bake at a low temperature (around 120‑130°C) and let it cool inside the oven with the door slightly ajar. This slow cooling prevents cracks and keeps the interior chewy. If you notice the top browning too fast, cover it loosely with foil midway through baking.

Smart Toppings and Finishing Touches

Whipping cream is the go‑to topping, but heavy cream gives a richer texture. Beat the cream just until soft peaks form—over‑whipping turns it butter‑like and kills the airy feel. Fresh fruit adds acidity that cuts through the sweetness; sliced kiwi, strawberries, or passion fruit work great. For a flavour boost, drizzle a little lemon juice or white‑wine vinegar over the fruit; the acid brightens the whole dessert.

Don’t forget the little details that make a pavlova pop. A light dusting of powdered sugar adds sparkle, and a sprinkle of toasted coconut or crushed nuts gives extra crunch. If you’re short on time, you can pre‑make the meringue shells and store them in an airtight container for up to a week—just add the cream and fruit right before serving.

Finally, practice makes perfect. The first pavlova might be a bit flat or have a few cracks, but each try teaches you how your oven behaves and how your whisk handles the eggs. Keep a notebook of temperature, time, and any ingredient tweaks. Soon you’ll be serving pavlovas that impress friends and family without breaking a sweat.