This is my favorite dessert to make. It’s light, airy and can be shaped into beautful molds for holding all sorts of lovely things like lemon curd, fresh berries, whipped cream and homemade jam. Pavlova can be whipped up into larger shapes to create layered cakes with fresh berries or piped into small shapes for meringue cookies. It’s a grain free versatile dessert if you have anyone in your life with gluten or starch sensitivities.
I call these Two Ingredient Pavlova but technically it’s three as using apple cider vinegar or distilled vinegar to wipe down your bowl and whisk attachment helps to ensure you get nice stiff peaks and cleans off any possible fatty residue. It’s very important for pavlova not to have any fat in it as the egg whites won’t whip properly. Let me get into the recipe and method to explain.
Two Ingredient Pavlova
6 egg whites
1 3/4 cup sugar
*optional
Pinch of salt
1 tbsp vanilla extract
Begin by wiping down a stand mixer bowl and whisk attachment with vinegar. You can do this with a hand mixer too.
I’ve never made this whisking by hand but it’s certainly possible as the first version of this was made in 1926 to mimic the airy look of the tutu of the famous ballerina, Anna Pavlova. They would have whipped the first batches by hand but I imagine it would take quite awhile.
Next, separate the eggs, being very careful not to get any yolks in the egg whites. I always crack my eggs into a mug just in case I get some yolk cracked into the egg white, that way it won’t spoil the whole batch of whites.
Once the egg whites are in your mixing bowl begin to whisk and measure out the sugar. Most pavlova recipes call for caster sugar which is a finer sugar, ensuring it dissolves well. I don’t like buying extra ingredients or taking extra steps in the kitchen if I don’t have too. With 8 kids and a baby on my hip most days, I aim for simplicity. I just use organic sugar I buy from Costco. It’s a bit more corse but it seems to dissolve well enough and still create a lovely product. You could pulse your sugar in a blender too.
This part my younger kids enjoy doing. It takes a little time and is pretty easy, so if you have a Little Helper, here’s a job for them. Add the sugar one spoonful at a time as the egg whites whip. Occasionally stop and scrape the sides with spatula.
Once the sugar is incorporated you can add some salt and a flavoring if you want to.
Scrape the sides again and whip a bit more ensuring you have nice stiff peaks.
Now it’s time to shape the pavlova. I’m making smaller individual pavlovas to serve with curd, berries and whipped cream. You can also make a larger cake version but it will take longer to cook.
There are two options to cook your pavlova: oven or dehydrator.
I love using my dehydrator as it keeps my oven free and we seem to always be cooking and baking in a house hold of ten.
If you need to use the oven method:
Preheat oven to 300F. Spread your pavlova onto cookie sheets with parchment paper.
Place the sheets in the oven and then lower the temperature to 225F.
Very important: do not open the oven door, rather allow to bake for 1.5 hours.
Turn off the heat, still not opening the oven and keep the pavlova in the oven until the oven cools. This ensures the pavlova cooks through and dries out.
Dehydrator method. Cover dehydrator sheets with parchment and spread the pavlova onto the parchment. Dehydrate at 150F until full dried through. About 6 hours.
Once completely cooled, test one to be sure it’s cooked through and not gooey. Store in air tight container or ziploc bags.
We enjoy filling these with lemon curd or try my Simple Vanilla Curd/Pudding Recipe.
Enjoy!
