Pavlova Meringue
Pavlova Meringue
Open in full-screen mode

Pavlova Meringue

10 MIN
4 H 30 MIN
1 disc



  1. With the rack in the middle position, preheat the oven to 75 °C (170 °F). Line a baking sheet with parchment paper.
  2. In a bowl, beat the egg whites and lemon juice with an electric mixer until soft peaks form. Gradually add the sugar and syrup, beating until stiff peaks form.
  3. With the back of a spoon, spread the meringue over the baking sheet to form a 25-cm (10-inch) in diameter disc.
  4. Scoop out the centre of the disc to give it the shape of a pie plate. The bottom must be at least 2.5-cm (1-inch) thick.
  5. Place the meringue in the oven to dry for at least 5 hours. Turn the oven off and let it stand overnight in the oven, with the door ajar.
  6. The next day, if the meringue is not completely dry, dry it again at the same temperature until crisp. 


Step 1
Baking at such a low temperature gives a perfectly white pavlova.

Step 3
To make this step easier, draw a 25-cm (10-inch) circle on the parchment paper.

To serve
as a Pavlova... Fill the meringue with whipped cream, lemon curd and seasonal berries.


  1. when using "liquid egg whites" what is the conversion? ex: for 2 eggwhites how many liquid should be used? thank you

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.