Strawberry Balsamic Pavlovas
perfect little vanilla pavlovas topped with balsamic macerated strawberries and softly whipped cream
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I love a pavlova. This one is topped with balsamic-macerated strawberries, which are absolutely delicious on their own—but paired with soft whipped cream and perfectly baked vanilla meringue? Unreal.
Pavlovas are one of those desserts that’s a total showstopper and so impressive when served, but are pretty simple to make. The key skill is getting the meringue right. Once you’ve got the basic method and a few essential tips down, you’re golden. And, if strawberries aren’t in season—or just not your vibe—swap in whatever fruit you like. Peaches, figs or raspberries are all excellent options. Pavlovas are pretty versatile, but I do recommend you try the balsamic strawberries at least once. They’re seriously that good. Ok, onto the recipe and video below…
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Makes 4 small or 1 large pavlova
Ingredients
For the Vanilla Meringue:
4 egg whites (145g) at room temperature
1 cup sugar (200g) white granulated sugar, extra fine
1 tsp white vinegar or lemon juice, or 1/2 tsp cream of tartar
2 tsp cornstarch
1 tsp vanilla extract
The Toppings:
¾ lb strawberries cleaned and diced
3 tbsp sugar
3 tbsp balsamic vinegar
pinch salt
1 cup heavy whipping cream
Equipment
Stand or Handheld Mixer - to whip egg whites and cream
Baking Tray
Some Tips and Techniques for Making a Meringue
Whipping the Egg Whites
First, make sure your egg whites are at room temperature and absolutely free of any egg yolk. Even a tiny bit of fat or oil will stop them from whipping properly, so be extra careful when separating your eggs. The same goes for your mixing bowl—it needs to be totally clean and dry. Other than that, all you need is a stand mixer or a handheld mixer, and you’re on your way to meringue heaven.
Baking The Meringue:
One crucial tip: once the pavlova goes into the oven, do not open the door. Seriously. You need to keep the temperature steady so the meringue cooks evenly and doesn’t collapse. Once it’s in, leave the oven closed until the pavlova has completely cooled—at least 5 hours, or even overnight. This low and very slow bake creates a crispy exterior on the meringue while keeping the center soft with an almost marshmallowy texture. Your patience will be rewarded.
Instructions
Preheat your oven to 350°F.
Whip the egg whites until frothy. Slowly add the sugar and continue to whip until the meringue forms stiff peaks and the sugar is fully dissolved. (Rub a bit between your fingers—if you still feel sugar granules, keep whipping.)
Sift in the cornstarch, then add the vinegar and vanilla. Gently fold to combine.
On a parchment-lined baking sheet, dollop the meringue into 4 equal rounds and shape into rough disks. (You can also make one large pavlova if ya like.)
Place tray in the oven, immediately reduce heat to 200°F. Bake for 90 minutes, then turn off the oven and let the meringues cool completely inside the oven - at least 5 hours or overnight.
When you're ready to eat, toss the strawberries with sugar, balsamic vinegar, and a pinch of salt. Let them macerate while you whip the cream to soft peaks.
To serve, spoon whipped cream onto each meringue, then pile on the strawberries and their juices. Eat right away!
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