Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Yield: 1 pavlova shell

Servings: serves 8

This meringue-based shell is a blank canvas for all sorts of seasonal desserts. Try sautéed apples or pears in fall, or cranberry compote in winter.


  • Nonstick cooking spray
  • 1 cup plus 2 tsp. superfine sugar
  • 2 tsp. cornstarch
  • 4 large egg whites, at room temperature
  • 2 tsp. fresh lemon juice or distilled white vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 100
  • Carbohydrates (g): 27
  • Fiber (g): 0
  • Sugar (g): 26
  • Protein (g): 2


  • Position a rack in the center of the oven, and heat the oven to 275°F. Coat a baking sheet with cooking spray and line with
    parchment. Draw a 9-inch circle in the center of the parchment, then turn the paper over (you’ll still see the circle).
  • Combine 2 tsp. of the sugar with the cornstarch in a small bowl and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand-held electric mixer), combine the egg whites, lemon juice, and salt, and beat on medium-high speed until soft peaks form, about 2 minutes.
  • With the mixer running, slowly add the remaining 1 cup sugar, about 1 Tbs. at a time, scraping down the bowl occasionally. This will take about 5 minutes. Add the cornstarch-sugar mixture, then the vanilla, and scrape down the bowl. Continue beating until stiff, glossy peaks form, about 1 minute more.
  • Pile the meringue in the center of the circle on the parchment, and use an offset spatula or the back of a spoon to spread it into a 9-inch round about 2 inches high around the edge with a slightly concave center about 6 inches wide.
  • Put the meringue in the oven, and reduce the heat to 250°F. Bake until crisp, dry, and slightly tan, rotating the pan about halfway through, about 1-1/2  hours total. (The meringue will puff a little during baking.) Turn the oven off, and cool the meringue gradually with the oven door ajar.
  • You can make the shell 1 day ahead and leave it in the closed, cooled oven, or store it completely cooled for up to 3 days in an airtight container at room temperature.


To make mini pavlova shells, draw eight 3-1/2-inch circles on a sheet of parchment, and divide the meringue evenly among the circles. Bake as directed above.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial