Desserts · Egg Whites Recipes · Eggs · Meringue

Light Pavlova (Meringue)

Light Pavlova (Meringue)
Credits @sedapkeknbiskut

Can’t think of what to do with extra egg whites you had from baking? Here’s an alternative recipe desserts you will love! “Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.” – wiki

Light Pavlova (Meringue)


  • 5 egg whites
  • 2/3 cups caster sugar
  • 1/2 cup confectioners sugar
  • 1 cup fresh sliced strawberries
  • 1 cup fresh slice kiwis
  • 1 cup fresh slice mango
  • vanilla pudding
  • plain yogurt
  • Drizzle of maple syrup

Note: You can choose any fresh fruit you wish to serve with your pavlova.


  1. Prepare oven and preheat to 300 degrees F (150C)
  2. Trace and cut around a plate on parchment paper a minimum size of 8” circle.
  3. Cut out and place this parchment paper onto a baking sheet.
  4. Beat the egg whites by using an electric hand mixer, until foamy and thick. This will take about 3 minutes.
  5. Add in half of the caster sugar and beat until incorporated.
  6. Add the 2nd half of sugar, beat on high for another 2 to 3 minutes until the mixture forms firm, hard peaks. Thrashing the bowl wont make any movements from your meringue.
  7. Spread the meringue onto the circle parchment paper using spatula and form a nice uniform mound.
  8. Use a fine-mesh strainer or a sifter and shake the confectioners sugar over the meringue.
  9. Place the baking pan on the center rack of the oven and bake for 30 minutes
  10. Reduce the temperature to 250 Bake another 35 minutes, until slightly golden.
  11. Turn off the oven, leave the meringue to dry out overnight. DO NOT OPEN THE DOOR TO PEEK!
  12. Next day, serve with the fresh fruit. Pavlova should slice easily with a flat-edge knife.
  13. Leftover pavlova can be stored at room temperature loosely covered with parchment paper up to a week.


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