Pavlova is a meringue-based dessert with a crisp shell and a soft, marshmallow-like center. It’s typically topped with sweetened whipped cream and fresh fruit. Originating in Australia and New Zealand, it’s named after Russian ballerina Anna Pavlova.

What’s the difference between meringue cookies and pavlova?

Meringue cookies are dry and crisp all the way through, while pavlova has a crisp exterior and a soft, fluffy center. This difference comes from the addition of cornstarch and the low, slow baking method.

What does a pavlova taste like?

Pavlova tastes sweet and light, with a delicate crunch on the outside and a melt-in-the-mouth, marshmallowy texture inside. The whipped cream and fruit add freshness and balance the sweetness.

Is pavlova soft or crunchy?

It’s both—crunchy on the outside and soft inside. That textural contrast is what makes it so special.

Can I eat raw pavlova?

No. Pavlova is made from egg whites, which are fully baked at a low temperature, making them safe to eat.

Pavlova Cookies – Light, Crisp & Absolutely Irresistible

Description

Mini Pavlova cookies with crisp shells and marshmallow-like centers, topped with whipped cream and fresh fruit.

Ingredients

Scale

6 egg whites, room temp.

1 1/2 cups sugar

1 Tbs lemon juice

1/2 Tbs vanilla

2 tsp cornstarch

1 1/2 cups whipping cream

2 Tbs powdered sugar

Assorted fresh fruit (berries, mango, kiwi, etc.)

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Instructions

1. Preheat oven to 225°F and prepare a parchment-lined baking sheet.

2. Whip egg whites until foamy; gradually add sugar until stiff and glossy.

3. Fold in lemon juice, vanilla, and cornstarch.

4. Pipe meringue circles onto baking sheet (3–3.5″ diameter).

5. Bake for 70 minutes; turn off oven and leave cookies inside for 30 minutes.

6. Whip cream with powdered sugar until stiff peaks form.

7. Top cooled pavlova bases with whipped cream and fruit.

8. Serve immediately.

Notes

Pavlova bases can be made ahead and stored in an airtight container.

Assemble just before serving to keep shells crisp.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Australian

Nutrition

Serving Size: 1 cookie
Calories: 234
Sugar: 31g
Sodium: 40mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 3g
Cholesterol: 27mg