Pavlova – It’s all about having fun with an electric mixer.

Published September 17, 2012 by theycallmemrstibbs

This all came about due to the fact that my dear husband has asked me for the last 6 years to learn how to make pavlova, but I failed miserably due to not having an electric hand mixer.

Of course I tried cheating and buying a frozen one just to defrost, but, OH NO, the local shops decided to stop selling it so I had to put the Pavlova on a back burner.

Until I met a friend in Pasadena from New Zealand and we used Pavlova as a bargaining chip.

I went to a friends house who has lovely lemon trees and she baked me pavlova.

I gave her that many lemons over a few months I felt bad asking her to make me pavlova.

So I went and got myself a second hand electric mixer and found several different recipes which I tried one by one, each failing miserably. I decided my friend’s recipe was so much better and come on it was from the birth place of pavlova.

So I sucked in my pride and asked her ever so nicely if I could have a copy of her recipe and she was more than happy enough to provide me with her Nanna’s recipe. Needless to say I was so happy that if I could i would have done back-flips, but me and back-flips are a no go.
But after a couple of attempts I believe that i have this whole pavlova milarkey down to a fine art.

In the words of a friend on twitter yes meringue is black magic, you have to have everything just right or it fails miserably, but i can let you in on a little secret the recipe.


3 egg whites (note room temp and old rather than fresh egg whites work better!)
3 Tablespoons cold water
1 cup/8oz caster sugar
1 teaspoon vinegar (I use white vinegar but my friend uses white wine vinegar)
half a teaspoon vanilla essence
3 teaspoons cornflour / cornstarch
Preheat oven to 150 degrees C. I use 225 F.
1)Separate the egg whites and yolks.
2)Using an electric mixer, beat egg whites until stiff.I do the good old tip the bowl upside down over to make sure they don’t move.
3)Add water and beat again.
4)Add sugar very gradually while still beating.
5)Slow beater and add vinegar, vanilla and cornflour.
6)Line an oven tray with baking paper. Draw a 22 cm circle on the paper (side plate size).
Spread the pavlova to within 2 cm of the edge keeping the shape as round and even as possible.
Smooth over top surface.
7)Bake Pavlova for 45 minutes then leave to cool in the oven.
Carefully lift onto serving plate and decorate with whipped cream and fresh fruit.
My other random tips: The bowl must be clean and dry for the egg whites to beat properly, so don’t add the water until they are stiff. After adding the sugar beat for a couple of minutes –  you want the sugar to dissolve in the egg white and not be too grainy
Trust me this really does work and it tastes good I adjusted the recipe so it half a teaspoon of vanilla but you can use a teaspoon it just tastes strong.
HAVE FUN!!!!!!!

2 comments on “Pavlova – It’s all about having fun with an electric mixer.

  • Oh, awesome, I am glad you have mastered it! You are the queen of egg whites! I do not think I shall ever approach the throne, so it’s a good thing you’re my friend:)

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