Crispy Pavlova: Easy Guide to Perfect Meringue

If you love the crunch of a fresh meringue but still want that soft, marshmallow centre, a crispy pavlova is the answer. It sounds fancy, but the steps are straightforward. All you need are a few pantry staples, a good oven, and a little patience.

Getting the Right Texture

The secret to a crisp shell starts with the egg whites. Make sure the bowl and whisk are completely clean – any grease will stop the whites from stiffening. Beat the whites on medium speed until they become foamy, then add a pinch of cream‑of‑tartar. This helps stabilize the foam and gives the meringue a stronger structure.

When the whites are glossy, add sugar one spoonful at a time. The sugar should dissolve completely; you can test this by rubbing a small amount between your fingers – it should feel smooth, not gritty. Adding a little cornstarch (about a teaspoon) and a splash of vinegar or lemon juice creates a protective layer that keeps the outside from getting soggy.

Spread the mixture on a parchment‑lined baking tray. Aim for a 7‑inch circle and make a small well in the centre – this is where the toppings will sit later. Keep the edges a bit higher than the middle; the height helps the centre stay soft while the edges get that crisp bite.

Now for the oven. Preheat to a low 120 °C (250 °F) and let the pavlova bake for about 90 minutes. Don’t open the door often; the sudden heat change can cause cracks. When it’s done, turn the oven off, crack the door open a little, and let the pavlova cool completely inside. This slow cooling keeps the shell crisp and prevents cracks from forming.

Serving Ideas & Chocolate Twists

Once cooled, the pavlova is ready for toppings. A classic choice is fresh berries and a dollop of whipped cream. For an artisan twist, drizzle melted dark chocolate over the top and sprinkle a few shaved chocolate curls. The contrast of bitter chocolate with sweet meringue makes every bite interesting.

If you want extra crunch, toast some sliced almonds or hazelnuts and scatter them over the fruit. The nuts add flavor and a different texture that pairs well with the soft centre.

Store any leftovers in a sealed container at room temperature – the shell stays crisp for a day or two. If it starts to soften, pop it back in a low oven for ten minutes to bring back the crunch.

With these simple steps you can make a pavlova that’s crispy on the outside, marshmallowy inside, and perfect for any occasion. Whether you serve it with berries, chocolate, or both, the results will impress friends and family alike.