6 egg whites. pinch of salt. - mix until white and fluffy. 2 cups, white sugar. - add sugar slowly (1 TBS at a time) - mix until stiff peaks Lemon juice (optional) Vanilla (optional) - pipe onto pan - 230F for 3 hours ENJOY. hope this helps
Hears a little tip: You can use a 1/4 tsp cream of tartar instead of lemon juice. It helps with structure. Also, you should be able to put some between your fingers and feel NO sugar granules 😊
Can you use zest of lemon instead of lemon juice? I live in a very humid environment and I'm hoping to withhold some of the liquid required to ensure texture at the end, meringue and macarons don't turn out too well when baking in a hot and moist climate. 😂
Yes, but the lemon juice is not only for taste, but also for estruture. You can put the zest and a teaspoon of cream of tartar for a drier alternative.
The lemon juice is the acid that reacts with the egg white and helps it hold its structure. Therefore you can’t substitute it with lemon zest as lemon zest is more to create a lemon-y flavor. However you can definitely substitute the lemon juice for cream of tartar, in another pavlova video I watched, they actually prefer cream of tartar over lemon juice since you’re not adding any liquid to the meringue mixture
Hello, my mom uses 4tbsp of sugar per egg white. I found it to be sickly sweet. She doesn't have a kitchen scale but I think that's a lot of sugar😮 Baker's input?
That doesn’t sound right. At about 200-230F for about 3 hours. Higher temperature will cause the sugar to caramelize and develop off white color, but bake faster too. I wouldn’t go any lower than 180F
Love your recipe better than the pavlova recipe because this one is hard like a cookie I love it. Anyways I’m glad you name pavlova other wise I wouldn’t have found your video. I still consider it a pavlova 😊😊😊😊😊
Pavlova is just Russian style meringue. You have every right to call it pavlova as this is your way of making it. I feel that a lot of comments don’t call this “traditional” because it is not made in the same exact way but that just takes the fun out of baking. To just have a dish and only one specific way of making it is crazy, every baker can add their own style to it which adds the diversity to baked goods. I love your pavlova recipe and thank you for sharing.
@@__guessthename__ Yeah I did some research and you are right, but the point still stands as this is her version of pavlova. I think it is nice seeing different ways of making this in addition to the traditional recipe. I really liked her style of meringue and her presentation of the dish.
Secret ingredient: sugar 🙈 true white sugar over other sugars but the mostly known one that everyone would automatically use IS white sugar it’s not your secret ingredient it’s been made like this for ages before us
It should work since Splenda shares some of the same physical properties as sugar. +BUT* remember that sucralose is much sweeter by volume than the same amount of sugar. Splenda used to sell a spoonable product that iirc was twice as sweet as sugar teaspoon to teaspoon. Although I don't know how whatever process or filler they use to bulk up the sucralose might affect volume of the meringue, a cursory search returns results from Splenda for meringues. Good luck!
@@alexachen996 you're exactly right! Thank you, I was confused by the title. Pavlova is a completely different thing. You start with meringue then you add vinegar and corn starch, so that after baking the outside is crunchy like meringue and the inside is like marshmallow. This is a beautiful example of meringue baskets with fresh fruit and cream. Delicious, just not Pavlova.😉
Pavlova is chewy. This more like a “ suspiro “ or “ merengues “ in Spanish . Check them out ( don’t get confused with suspiro limeño, that’s another popular Peruvian desert )
@@cookpersida I'm sure what you made is delicious but I was also confused by the title. Pavlova is a completely different thing. You start with meringue then you add vinegar and corn starch, so that after baking the outside is crunchy like meringue and the inside is like marshmallow. This is a beautiful example of meringue baskets with fresh fruit and cream. Delicious, just not Pavlova.😉
Interesting information. We learn each day. Thank you for sharing your thoughts and knowledge. So the difference would be is to underbake the meringue and consume them almost right way or they will melt away. Because of the moist inside. This kind of dehydrated meringue can stay fresh 3 days easy.
3+ hours?? Lol. I sucessfully made meringue once. I only used egg whites, sugar, vanilla, sprinkles and salt. I can try again right now but I don't want to waste eggs from my hens. 😂
6 egg whites.
pinch of salt.
- mix until white and fluffy.
2 cups, white sugar.
- add sugar slowly (1 TBS at a time)
- mix until stiff peaks
Lemon juice (optional)
Vanilla (optional)
- pipe onto pan
- 230F for 3 hours
ENJOY. hope this helps
THANK YOU 🙏 FOR THIS
No cream of tart tar?
Thank you 😊
I’ve seen other recipes call for corn starch do you know why that is? I’m was curious
Tysm!!❤
Pavlova should have soft center. Pavlova is not a dehydrated meringue
Hears a little tip:
You can use a 1/4 tsp cream of tartar instead of lemon juice. It helps with structure. Also, you should be able to put some between your fingers and feel NO sugar granules 😊
Short but sweet, thank you! 👍
Sabrina?
Thank You ❤
Very delicate dessert! Thanks!
Simple n easy..Thank u❤
Look yummy. Never had these before. Silly question, is this how meringues are made? Thanks in advance. 😊
Anyone else saw Pavlova and immediately thought of Bluey?
me, and i dont even watch it
Thank you so much!!
You’re welcome 💓
Thats beautiful,thanks for sharing your ideas
Thank you for this vedio
Can you use zest of lemon instead of lemon juice? I live in a very humid environment and I'm hoping to withhold some of the liquid required to ensure texture at the end, meringue and macarons don't turn out too well when baking in a hot and moist climate. 😂
Yes, but the lemon juice is not only for taste, but also for estruture. You can put the zest and a teaspoon of cream of tartar for a drier alternative.
The lemon juice is the acid that reacts with the egg white and helps it hold its structure. Therefore you can’t substitute it with lemon zest as lemon zest is more to create a lemon-y flavor.
However you can definitely substitute the lemon juice for cream of tartar, in another pavlova video I watched, they actually prefer cream of tartar over lemon juice since you’re not adding any liquid to the meringue mixture
Looking for a pavlova recipe because my kids love Bluey and now are asking for a pavlova!!! 😅
Im eating Pavlova right now and all that is coming up on my fyp is pavlovas and yesterday I was eating pizza and all that came up with pizza.
Set your privacy settings. RUclips has good videos.
LOVE THIS I WILL TRY THIS NOWWW
Did u try it ?
🥰 Cute 💕
Hello, my mom uses 4tbsp of sugar per egg white. I found it to be sickly sweet. She doesn't have a kitchen scale but I think that's a lot of sugar😮 Baker's input?
Every egg white will measure different. There are small eggs and jumbo. I recommend to measure 1:2 ration egg white to sugar.
Can I use icing suger
What is the oven temperature and for how long you let it baked?
125 F . 2 hours. Oven door little open.
That doesn’t sound right. At about 200-230F for about 3 hours. Higher temperature will cause the sugar to caramelize and develop off white color, but bake faster too. I wouldn’t go any lower than 180F
@@cookpersida so whats the ideal temp?
@@Faiqal_x1103moron!
Are those different kind of sugars? both looked different.
She used crystal sugar and a finer sugar. If you do use two kinds, put the crystal sugar in first.
Perfekt!🌼
Love your recipe better than the pavlova recipe because this one is hard like a cookie I love it. Anyways I’m glad you name pavlova other wise I wouldn’t have found your video. I still consider it a pavlova 😊😊😊😊😊
What a relief! It's not a soap or slime 😁
Is there way to make these sugar free? I would really love to make these and share with my family that are trying to stay away from straight sugars
Did you add cornflour in the end? If yes then it is a pavlova otherwise it just meringue being baked.
Please send recipe with cornflour please
Right? Pavlova should be soft and marshmallow-y on the inside, she’s just making a meringue nest
That's my favorite
Simpel but beautty cookies
very elegant and yummy😎
U speak so cutely ❤
Which camera you are using?
hi. some uses vanilla extract and cornstarch into the dough, how is it different?
Vanilla will add flavor and cornstarch will remove moisture 🙌🏻
Love it
Tyyyy
2 cups? Whats measument 2 cups?
may i know which oven function did you use
3hours?
Mini bluey freaking out right now
How many eggs you used in here?
How long did you bake it and at what temperature?
230F for 3 hours!
I would have never guessed the secret ingredient 😉😅
Pavlova is just Russian style meringue. You have every right to call it pavlova as this is your way of making it. I feel that a lot of comments don’t call this “traditional” because it is not made in the same exact way but that just takes the fun out of baking. To just have a dish and only one specific way of making it is crazy, every baker can add their own style to it which adds the diversity to baked goods. I love your pavlova recipe and thank you for sharing.
Thank you! Thank you 🫶🏼
It’s not, it’s from New Zealand and Australia but I would give it to u because there was someone from Russia that had the last name Palova
@@__guessthename__ Yeah I did some research and you are right, but the point still stands as this is her version of pavlova. I think it is nice seeing different ways of making this in addition to the traditional recipe. I really liked her style of meringue and her presentation of the dish.
@@__guessthename__ It was created to the honor of Russian prima ballerina Anna Pavlova.
Can I make this today and serve them the next day?
Absolutely! Just make sure to dehydrate them well.
Secret ingredient: sugar 🙈 true white sugar over other sugars but the mostly known one that everyone would automatically use IS white sugar it’s not your secret ingredient it’s been made like this for ages before us
Yummy
Another thing is decorate it when want to serve it or won't stay crispy.
Does powdered Splenda work too?
It should work since Splenda shares some of the same physical properties as sugar.
+BUT* remember that sucralose is much sweeter by volume than the same amount of sugar.
Splenda used to sell a spoonable product that iirc was twice as sweet as sugar teaspoon to teaspoon. Although I don't know how whatever process or filler they use to bulk up the sucralose might affect volume of the meringue, a cursory search returns results from Splenda for meringues.
Good luck!
Hi..how to get that whitish meringue?bcs normally i saw others' had brownish..
Yellow tint comes from high temperature or can be if you are using off white sugar. Organic is usually off white sugar.
These look great, but pavlova SHOULD be soft and marshmallow like in the center.
Never tried them soft before. We always dehydrate meringue completely and they are so perfect crunchy with light cream and fresh fruit on top 🤤
@@cookpersida sounds like a nice meringue for sure. Just isn’t a pavlova. Pavlova has to have the marshmallowy center.
You are probably right! Lets put it this way, “ recipe is inspired by pavlova “
@@alexachen996 you're exactly right! Thank you, I was confused by the title. Pavlova is a completely different thing. You start with meringue then you add vinegar and corn starch, so that after baking the outside is crunchy like meringue and the inside is like marshmallow. This is a beautiful example of meringue baskets with fresh fruit and cream. Delicious, just not Pavlova.😉
Pavlova is chewy. This more like a “ suspiro “ or “ merengues “ in Spanish . Check them out ( don’t get confused with suspiro limeño, that’s another popular Peruvian desert )
I WANT
It said at the top 230F for 3 hours
Hi! Are these dried out completely ?
Yes, and then we add filling. Perfect combination 🥰
Can we add honey instead of sugar ?
Unfortunately not for meringue
Rezept bitte?
stiff peak?
How much sugar?
Measure egg whites first and then double the sugar. For example if 3 egg whites will measure 110 grams then add 220 grams sugar.
Ya that is not a pavlova. The inside should be soft inside. That is just a meringue cookie.
Make it soft by reducing the baking time.
@@cookpersida that's still not a pavlova
Explain
@@cookpersida I'm sure what you made is delicious but I was also confused by the title. Pavlova is a completely different thing. You start with meringue then you add vinegar and corn starch, so that after baking the outside is crunchy like meringue and the inside is like marshmallow. This is a beautiful example of meringue baskets with fresh fruit and cream. Delicious, just not Pavlova.😉
Interesting information. We learn each day. Thank you for sharing your thoughts and knowledge.
So the difference would be is to underbake the meringue and consume them almost right way or they will melt away. Because of the moist inside. This kind of dehydrated meringue can stay fresh 3 days easy.
I was making this then I realised I put the sugar in one go 😂 😭😭😭😭😭😭😭😭 but dw i will try again tomorow 👍🏻 👍🏻
3+ hours?? Lol. I sucessfully made meringue once. I only used egg whites, sugar, vanilla, sprinkles and salt. I can try again right now but I don't want to waste eggs from my hens. 😂
this isn’t pavlova
Is called a pavlova this is not her recipe😂
I mean duh… but pavlova is more marshmallow it’s soft on the inside this is hard all around
Looks like toy