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Pavlova Meringue
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Chef Eddy Recipe
Pavlova Meringue
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Pavlova was created in honor of the Russian ballet dancer Anna Pavlova who visited New Zealand during the 1920s. The refreshing sensation of Kiwi is combined with sweet strawberries in a crisp and light, baked meringue shell.

Prep time
Bake/Cook time
6 servings
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Pavlova Meringue
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
6 servings



  1. Preheat oven to 210° F.
  2. Place a sheet of parchment paper on a large cookie sheet. Using a pencil draw and 8 inch circle onto parchment paper. Flip it upside down and set aside.
  3. The meringue shell can be made with or without a piping bag. If using a bag, fit with a large plain pastry tube and set aside.
  4. Whip egg whites to froth and while whipping gradually add first listed 1/2 cup sugar. Add vanilla extract.
  5. Continue whipping on medium speed to very stiff peaks.
  6. Stop whipping and using a rubber spatula gently fold the remaining sugar into meringue. Once combined stop folding.
  7. If using a piping bag, pipe a 8 inch spiral onto parchment paper. On the edge pipe large kisses and place in oven. Without pastry bag spoon meringue into the drawn circle. Using a spoon, spread meringue even in the center while building a higher border. Place in oven.
  8. Bake until the meringue is thoroughly crisp. This will take about 2 hours. However if during baking the meringue starts to lightly brown reduce the oven temperature immediately by 20 degrees. Many ovens are reading incorrect. Once cooled store meringue in an airtight container to prevent it from becoming soggy.
  9. Fill with Crème Chantilly and fruit a few hours before serving. Sprinkle with powdered sugar. Store refrigerated.



  1. The meringue can be made a couple of days beforehand and stored in an airtight box. 
  2. French style meringue is very light and has a most delicate texture. Feel free to incorporate fresh grated lemon peel, instant coffee, non-brewed tea or whatever you personally like.
  3. The key to great meringue is a low oven temperature and once in a while opening the oven door to release built up moisture from the oven.
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