Meringue desserts like pavlova can seem daunting, but meringue isn’t as fickle as you may believe. Some tips: Use a bone-dry bowl and whisk when whipping, and make sure you beat until stiff peaks form. Keeping the oven door closed while baking to maintain a consistent temperature is also key. You’ve got this! The result is a heavenly combination of soft and brittle textures where the outside has a shatteringly crisp shell, while the inside is a soft marshmallow cloud. Juicy, sweet strawberries are used in two different ways here to amplify their delicious flavors: They’re first used to make a silky luscious sauce, and they're also macerated and topped over the pavlova. (If you want to spread a layer of whipped cream over your meringue before adding the berries, we definitely won’t stop you.) Make the pavlova components a day ahead, or start it in the morning before heading to the beach; when you return the meringue should be completely cooled and ready to serve.
This recipe is part of the 2023 Farmers Market Challenge, where we’re celebrating peak-season produce with five-ingredient recipes. Head right this way for the full collection.
What you’ll need
Stand Mixer
$400 $380 At Amazon
Scale
$26 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Microplane
$18 At Amazon
Small Sieve
$8.99 At Amazon
Large Saucepan
$60 At Amazon
Recipe information
Total Time
4 hours (plus 2 hours for cooling)
Yield
4 servings
Ingredients
Meringue
6
½
1
1
1
Sauce
1
½
3
½
Strawberries and Assembly
1
1
½
1
½
¼
Need to make a substitution?
Preparation
Meringue
Step 1
Place a rack in middle of oven; preheat to 275°. Place a sheet of parchment on a 13x9" rimmed baking sheet. Turn a 10"-diameter bowl over and draw a circle around the border; turn parchment over. Beat 6 large egg whites, room temperature, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment over low speed until frothy, 2–3 minutes. Increase speed to medium and, with motor running, add 1 cup (200 g) sugar 1 Tbsp. at a time, beating until incorporated after each addition before adding more, about 5 minutes. Increase speed to high and add 1 Tbsp. sifted cornstarch and 1 tsp. fresh lemon juice and beat until sugar is dissolved, stiff peaks form, and meringue is glossy, 3–4 minutes. (Rub a little meringue between your fingers; if you feel sugar granules, keep beating until dissolved.)
Step 2
Spread meringue out inside circle on prepared baking sheet, swirling to create a depression in the center to hold the berries, to make a 10" round about 1" thick in the center and 3" thick at the edges.
Step 3
Reduce oven heat to 200°. Bake meringue until firm to the touch, about 3 hours. Turn off oven and prop open door with a wooden spoon. Let meringue cool in oven, about 2 hours.
Do Ahead: Meringue can be made 1 day ahead. Store tightly wrapped at room temperature.
Sauce
Step 4
Bring 1 lb. fresh strawberries, hulled, halved, ½ cup (50 g) sugar, 3 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a large saucepan. Reduce heat and simmer until berries begin to soften, about 5 minutes. Let sauce cool slightly, then transfer to a blender and blend until smooth. Transfer to an airtight container; cover and chill until ready to use.
Do Ahead: Sauce can be made 1 day ahead. Keep chilled.
Strawberries and Assembly
Step 5
Toss 1 lb. fresh strawberries, hulled, quartered, 1 Tbsp. sugar, ½ tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. vanilla extract in a medium bowl. Cover and chill 15 minutes.
Step 6
Spoon 1 cup sauce over meringue (save any remaining sauce for another use, like pouring over waffles); mound macerated strawberries in the center.