The old kiwi classic in it’s most classic form. You’re not a kiwi cook until you’ve successfully created a classic pavlova.
Check out some of our other more adventurous or interesting pavlova recipes too.
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| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 4 egg whites
- pinch salt
- pinch Cream of Tartar
- 1 tsp Vanilla
- 1 tsp vinegar
- 8 oz caster sugar
- 1 tbsp cornflour
- 1 tbsp water
Ingredients
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Instructions
- Beat Egg Whites until stiff with Salt and Cream of Tartar,
- Beat in half of the Sugar, Vanilla and Vinegar
- Then add the rest of the Sugar
- Fold in the Cornflour amd Water,
- Heat Oven to 95 degrees C and cook for 1 hour
Recipe Notes
Frequently Asked Questions
What oven temperature should I use?
95°C - a low, slow oven, all in Celsius. An older version of this recipe had a unit mix-up that caught a reader out badly; it's since been corrected and double-checked against the live recipe.
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This is a NZ recipe, we use the metric system.
Why did the recipe not say 200F? I assumed was 200C so my pavlova is a disaster.
Thanks for the feedback here – we’ve amended the recipe! (the recipes are user submitted so they sometimes contain mistakes like this, apologies!)
Could the recipe please be amended again to give a recipe in C? We don’t use F in NZ anymore.