Shaping Swiss Meringue Pavlova

Best Swiss Meringue Pavlova Recipe

Swiss Meringue Pavlova

One of my all time favorite, go-to desserts utilize this swiss meringue pavlova recipe! Whether you’re making a regular full sized pavlova, mini individual pavlovas (my fave!), fruity swirly meringue cookies, or piped meringue kisses, this is the best recipe ever!

 Shaping Swiss Meringue Pavlova
Swiss Meringue Pavlova
Swiss Meringue Pavlova whipped to stiff peaks

Pavlova Origin

Pavlovas originated in Australia or New Zealand and are one of my all time favorite desserts! I can’t believe that I’ve only discovered them in the last few years! Although, since then, I haven’t been able to stop making them for my family. When perfectly made, they are crisp and smooth on the outside and pillowy and marshmallowy on the inside!

What you’ll need



  • Egg whites- it is vital that eggs are separated from yolks VERY carefully because any amount of yolks, grease, or fat that much touch the whites can ruin the whites and prevent them from beating up to stiff peaks. It is easiest to separate COLD eggs.
  • Vanilla extract
  • Cornstarch- the addition of cornstarch contributes to the fluffy marshmallowy texture inside the pavlovas
  • Fresh squeezed lemon juice- lemon juice and cornstarch both contribute to the classic pavlova textures

How to make the best swiss meringue pavlova

A pavlova is made from whipped egg whites + sugar. After it’s whipped to glossy, stiff peaks, it’s transferred to a baking pan, shaped into a mounded tutu dress, and baked in the oven with a low temperature for a long period of time. Importantly, the pavlova must also rest and cool very gradually inside the turned off oven to prevent it from collapsing or cracking. When the pavlova is completely cool, we can fill and top it with our fave fresh fruits and whipped cream!

Cook egg white and sugar

Whisk egg whites and sugar in a clean heat safe bowl of bowl of stand mixer. Place over a saucepan of 1-2 inches of simmering water to create a double boiler. Constantly whisk until all sugar has dissolved. This can take anywhere from 10-15 minutes. Check by rubbing a small amount of mixture between fingers. If it feels grainy, continue cooking and whisking until it is smooth.

Whisk to stiff peaks

With a stand mixer of hand held electric mixer, whisk on high until stiff peaks, about 4-5 minutes. Add cornstarch and lemon juice, and whisk for about 20 seconds to completely combine.

Shape, bake, and rest

Follow recipe of choice, whether it is a full sized pavlova, mini pavlovas, or meringue cookies. Shape as desired (usually using a spoon or offset spatula), and bake at 220 degrees F for 2 hours without opening oven door at any point. Turn off oven, and let pavlovas cool slowly inside the unopened oven.

Recipes to make with swiss meringue

Mini Pavlovas with Blood Orange Curd
Pumpkin Cheesecake with Gingersnap Crust and Toasted Meringue
strawberry heart meringues

Shaping Swiss Meringue Pavlova
Yield: 8-inch pavlova, 6-9 mini pavlovas

Best Swiss Meringue Pavlova Recipe

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

A super versatile recipe-- the best swiss meringue pavlova recipe! Perfectly crisp exterior with fluffy and chewy interior, great for pavlovas of any size, meringue cookies, or meringue kisses and much more!


  • 5 large egg whites (165g)
  • 1 1/2 c (300g) granulated sugar
  • 2 tsp pure vanilla extract
  • 1 tbsp cornstarch
  • 2 tsp freshly squeezed lemon juice


Make Swiss Meringue

  1. Preheat oven to 350° F with the rack in the middle of the oven and line a large baking sheet with parchment paper. Bring a small-medium saucepan with about 1-2 inches of water to a simmer.
  2. In the clean and dry bowl of stand mixer (or other heat safe bowl), combine egg whites and sugar. Place bowl on top of small saucepan of steaming simmering water (over low heat) to create a double boiler, without letting bottom of bowl touch the water.
  3. Constantly mix egg whites and sugar as the mixture gradually heats up and all the sugar melts. Cook for about 5-7 minutes, until all the sugar has dissolved (check this by rubbing a small amount between your fingers) and mixture reaches 170 degrees F on an instant read thermometer.
  4. Remove from heat and with a clean and dry whisk attachment on stand mixer, whisk on high until stiff peaks form. With the mixer off, pour in vanilla, cornstarch, and lemon juice. Whisk on high to combine for 20 seconds.
  5. Proceed with recipe you are making: pavlova, mini pavlovas, meringue cookies, piped meringue kisses.
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