Hot Water Pavlova – a delicious recipe with egg whites, caster sugar, cream of tartar, vanilla essence, vinegar, cornflour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the egg whites, caster sugar, cream of tartar (if using), vanilla essence, vinegar and cornflour into a large bowl, begin to beat on low speed. Increase the speed to maximum, adding the boiling water slowly and continue beating for approximately 10 minutes until the mixture is thick stiff and glossy.
2
Mould the mixture into 6 x 9cm rounds on a baking paper-lined baking tray.
3
Place into 180 deg C oven and lower the temperature immediately to 120 deg C for 30 minutes. Turn the oven off and allow them to sit in oven with door completely closed for at least 6 hours.
4
Notes: when you spoon mixture onto tray, make small hollows in centre to sit cream/fruit into once baked.
5
I've also made this as one big pavlova with great results.
6
Never store an uncreamed pavlova in the fridge. They will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7
Creamed pavlova leftovers can be stored in the fridge for up to 2 days.
625
kcal
Calories
32
g
Fat
78
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 egg whites, 1 1/2 cups caster sugar, 1 pinch cream of tartar (optional), 1 teaspoon vanilla essence, and more.
Yes, Hot Water Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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