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How to Make Pavlova (+ A Recipe for White Chocolate Orange Pavlova)

by: Erin McDowell

Today: Grab your mixer -- we're making pavlova. I am all about pavlova -- it's one of those naturally simple desserts that's not only impressive, but infinitely adaptable. It can be made for any occasion and be changed to suit every season. That being said, fall and winter are the best times to make pavlova because it’s dry (meringue and humidity do not mix well) -- plus, pavlova makes a great gluten-free alternative to pie during the holidays. Making good pavlova is really about achieving a gorgeous meringue. Here's what you need to know about meringue before you get started: White Chocolate Orange Pavlova

Makes one 9-inch pavlova

For the meringue shell:

9 egg whites, at room temperature
2 3/4 cups granulated sugar
3 tablespoons orange zest
1 vanilla bean, halved and scraped


1 1/4 cups white chocolate
4 tablespoons powdered sugar
2 tablespoons thinly sliced orange zest

Photos by Erin McDowell

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 Chris R. August 5, 2017
I recently made marjolaine that turned out very well.Can you add ground roasted nuts to the pavlova and still get crispy outsides and soft insides?