Making meringue-based cookies like pavlova requires careful attention to detail, as the process involves achieving the perfect balance of texture—crispy on the outside and soft and marshmallow-like on the inside. Here’s a guide to help you make meringue-based cookies that are similar to pavlova, focusing on technique, ingredients, and tips for success.
Ingredients
To make meringue-based cookies like pavlova, you’ll need the following ingredients:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (or lemon juice)
- 2 teaspoons cornstarch (optional, but helps with texture)
- Pinch of salt
Equipment
- Mixing bowl (preferably glass or metal)
- Electric hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or piping bag for shaping
Instructions
1. Prepare Your Equipment
Start by preheating your oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Ensure your mixing bowl and beaters (if using an electric mixer) are completely clean and free of any grease or moisture, as even a small amount can prevent the egg whites from whipping properly.
2. Whisk the Egg Whites
In your clean mixing bowl, add the egg whites and a pinch of salt. Begin whisking on a medium speed. As you do this, the egg whites will begin to foam. Gradually increase the speed to high and continue whisking until soft peaks form. This means when you lift the whisk, the egg whites will form peaks that gently fall back down.
3. Gradually Add Sugar
Once soft peaks form, gradually add the sugar, one tablespoon at a time. It’s important to add the sugar slowly so that it can dissolve properly and form a smooth, glossy meringue. After each addition, continue whisking on high speed until all the sugar has been incorporated and the meringue holds stiff, shiny peaks. This step can take around 7-10 minutes of whisking. The mixture should feel smooth when rubbed between your fingers, with no sugar granules left.
4. Add Cornstarch, Vinegar, and Vanilla
Once the meringue is ready, gently fold in the cornstarch, white vinegar, and vanilla extract. The vinegar helps to stabilize the meringue, and the cornstarch will ensure the meringue’s interior remains soft and marshmallow-like, similar to pavlova.
5. Shape the Meringue
Spoon the meringue onto the prepared baking sheet, creating small meringue “cookies” about the size of a golf ball or smaller. Alternatively, you can use a piping bag to pipe the meringue into small rounds or nests. If you’re making pavlova-like cookies, you can also create a slight well in the center of each mound, where you can add toppings later.
6. Bake the Meringue
Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours. The key to a successful meringue is low and slow baking. During this time, the cookies should dry out and become crisp. They should not brown, so if you notice any browning, reduce the oven temperature slightly.
After baking, turn off the oven and allow the meringues to cool completely inside the oven with the door slightly ajar. This helps them dry out further and prevents cracks from forming due to rapid cooling.
7. Serve and Decorate
Once your meringue-based cookies are cool, they’re ready to serve. While these cookies are delicious on their own, you can enhance them with toppings that mirror the flavors of pavlova. Common toppings include:
- Whipped cream or mascarpone cheese
- Fresh fruits such as berries (strawberries, blueberries, raspberries), kiwi, and passion fruit
- A drizzle of honey or chocolate for extra sweetness
You can serve them as individual cookies or create a pavlova-inspired dessert by arranging them in clusters and topping them with whipped cream and fruit.
Tips for Success
- Room Temperature Egg Whites: Ensure your egg whites are at room temperature before whipping. Cold egg whites don’t whip as easily and can result in a less stable meringue.
- Slow Sugar Addition: Adding the sugar slowly helps prevent the meringue from becoming too runny. This gives it time to dissolve properly and achieve a smooth, glossy finish.
- Don’t Open the Oven: While baking, try not to open the oven door too often, as this can cause the meringue to collapse. Only open the door to check at the very end of the baking time.
- Use a Stand Mixer: If you have one, a stand mixer is ideal for whipping meringue, as it can handle the long mixing times without tiring. However, an electric hand mixer will work as well with a bit more effort.
- Avoid Moisture: Any moisture can ruin the meringue, so be sure your mixing bowl, utensils, and egg whites are free from any water. Additionally, make sure the meringues cool completely before serving, as any remaining warmth can affect their texture.
Variations
While this recipe is for meringue-based cookies that resemble pavlova, you can try different variations to suit your preferences:
- Chocolate Meringue: Add cocoa powder to the meringue mixture for a chocolatey twist.
- Nutty Meringue: Fold chopped nuts like pistachios, almonds, or hazelnuts into the meringue for extra crunch.
- Lemon or Lime Zest: For a citrusy flavor, add finely grated lemon or lime zest to the meringue mixture.
- Spices: Add a pinch of cinnamon or cardamom for a spiced version.
Conclusion
Making meringue-based cookies like pavlova is an enjoyable and rewarding process, requiring a bit of patience and attention to detail. By following these steps, you can create delicate, airy cookies with the perfect balance of crispiness and softness inside. Experiment with different toppings and flavors to make them your own, and enjoy a delicious treat that’s perfect for any occasion.