Description
At its core, a Pavlova Cookies recipe is a specialized version of a French meringue, but with a few scientific tweaks that transform the texture. While a standard meringue cookie is usually crunchy all the way through and quite dry, these cookies aim for a dual personality. By adding specific stabilizing ingredients, we ensure the exterior remains crisp while the interior stays tender and chewy.
Ingredients
3 egg whites (room temperature)
150 g (¾ cup) sugar
1 tsp cornstarch
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
👉 Optional toppings: whipped cream, fresh berries, chocolate drizzle
Instructions
Preheat oven to 120 °C / 250 °F and line a baking tray with parchment paper.
Beat egg whites on medium speed until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks form.
Gently fold in cornstarch, vinegar, and vanilla.
Spoon or pipe small mounds onto the tray (cookie size).
Bake for 60–70 minutes, then turn off oven and let them cool inside with the door slightly open.
Notes
For the best texture, make sure the bowl and beaters are completely clean and grease-free before whipping the egg whites. Store the cookies in an airtight container at room temperature and add toppings only right before serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian / New Zealand
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
Keywords: Pavlova style meringue cookies, mini pavlova treats, chewy meringue cookies, crispy marshmallow cookies