Citrus Pavlova Recipe

Citrus Pavlova is a beautiful dessert that is light, sweet , fruity and a real showstopper. The textures in a pavlova are intriguing and will keep you guessing.

Let’s get started!


Preheat your oven to 250°F (120°C). Draw a 10-inch circle on a piece of parchment paper using a pencil or pen. Place the parchment paper on a large baking sheet with the drawn circle side facing down.


In a large bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over a saucepan with about 1 inch of water in it, making sure the bottom of the bowl doesn't touch the water. Bring the water to a simmer over medium heat.


Clip a candy thermometer on the side of the bowl and whisk constantly until the temperature of the egg whites reaches 160°F. Once the egg whites reach 160°F, remove the bowl from the heat and place it on the stand mixer.


Using the whisk attachment, beat the egg whites on high speed until stiff peaks form. This should take about 5 minutes. Scrape down the sides of the bowl with a spatula.


Add the white vinegar, cornstarch, and vanilla extract to the egg whites. Mix on low speed until just combined. Using a piping bag or spoon, carefully pipe or spoon the meringue onto the parchment paperAdd vanilla and mix.


Bake the meringue bowl for 75-90 minutes until the exterior is dry and crisp. It should be easy to gently lift off the parchment paper. Once the meringue bowl is done baking, turn off the oven and open the door slightly to let it cool for 2 hours.


After 2 hours, remove the meringue bowl from the oven and carefully peel the parchment paper away from the bottom. The meringue bowl is now ready to be filled with your favorite fruits, whipped cream, or other toppings

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