Simple Pavlova

Print Recipe


  • 2 egg whites
  • ½ tsp cream of tartar
  • 1 tsp corn starch
  • ½ cup sugar


  • 1 cup whipped cream
  • 6 oz raspberries


  • Preheat oven to 250.
  • Whisk the egg white in a stand mixture until they reach soft peaks. 2-3 minutes.
  • Add in the cream of tartar, corn starch, and sugar.
  • Continue whisking another 1-2 minutes until egg mixture is glossy and has soft peaks.
  • On a lined baking sheet, spread the merengue mixture into 2 - 6(ish) inch circles (depending on how big you want them and how many you want to make) and ½ inch thick. With a spoon, indent the middle of the pavlova circles to form a nice nest for the whipped cream.
  • Bake for 50 minutes.
  • Let the pavlovas cool completely. Then top with whipped cream and berries.


The pavlova shells can be made ahead of time. Simply leave on your counter up to 8 hours or until ready to serve.