Pavlova Recipe With 12 Egg Whites

This pavlova recipe uses 12 egg whites and 600 g caster sugar to make a large dessert with a crisp shell and soft marshmallow center. You can bake it as one large pavlova or divide the mixture into two smaller pavlovas for easier handling.

Ingredients

• 12 large egg whites, about 360 g
• 600 g caster or superfine sugar
• 3 teaspoons cornstarch
• 3 teaspoons white vinegar or lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon cream of tartar, optional

For the Topping

• 2 1/2 cups heavy whipping cream
• 1–2 tablespoons powdered sugar, optional
• Fresh strawberries, raspberries, blueberries, kiwi, or passion fruit

Use room-temperature egg whites and a completely clean, grease-free mixing bowl.

Use about 600 g caster sugar for 12 large egg whites.

That is roughly 50 g sugar per egg white. This amount helps stabilize the meringue and creates the classic crisp exterior with a soft center.

For the most consistent result, weigh the egg whites and sugar instead of relying only on cup measurements.

Preheat the oven to 300°F (150°C) and line a large baking tray with parchment paper.

1. Whip the Egg Whites

Beat the egg whites on medium speed until foamy, then increase the speed until soft peaks form.

Add cream of tartar at this stage if using.

2. Add the Sugar Slowly

Add the sugar one tablespoon at a time while beating.

Continue whipping until the meringue is thick, glossy, and holds stiff peaks. Rub a little mixture between your fingers; it should feel mostly smooth.

3. Add Cornstarch and Vinegar

Gently fold in the cornstarch, vinegar, and vanilla.

Do not overmix or you may lose some of the air from the meringue.

4. Shape the Pavlova

Spoon the meringue onto the tray and shape it into an 11- to 12-inch circle.

Keep the center slightly lower than the edges so there is space for cream and fruit.

5. Bake

Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C).

Bake for about 1 hour 45 minutes to 2 hours.

Turn off the oven and leave the pavlova inside until completely cool. Slow cooling helps reduce large cracks and collapse.

Both work well.

Method	Size	Baking Time
One large pavlova	11–12 inches	1 hr 45 min–2 hr
Two smaller pavlovas	8–9 inches each	About 75–90 min

One large pavlova makes an impressive centerpiece, but two smaller pavlovas usually bake more evenly and are easier to move.

Cornstarch helps keep the inside of the pavlova soft and marshmallow-like.

Vinegar or lemon juice adds acidity that helps stabilize the egg-white foam.

Together, they help create the classic pavlova texture: crisp outside and soft inside.

Build a strong meringue before baking.

Add the sugar gradually, whip until stiff peaks form, and avoid opening the oven repeatedly.

Also let the pavlova cool slowly inside the switched-off oven instead of moving it directly into a cooler room.

Small cracks are normal and do not mean the pavlova has failed.

A little stickiness is normal, especially in humid weather.

Excess moisture or syrupy droplets can happen when the sugar has not dissolved properly.

To reduce weeping:

• Use caster or superfine sugar.
• Add sugar slowly.
• Beat until glossy and smooth.
• Avoid very humid conditions when possible.
• Cool the pavlova gradually.

The outside should feel dry and crisp, while the center remains soft.

The color may be pale cream rather than bright white, and a few cracks are completely normal.

Because a 12-egg-white pavlova is thick, allow enough baking and cooling time for the center to set properly.

Yes, but check that the carton says the egg whites are suitable for whipping.

Fresh egg whites usually whip more predictably because some pasteurized liquid egg whites may take longer to reach full volume.

If using carton egg whites, measure about 360 g.

The classic topping is lightly whipped cream with fresh fruit.

Good combinations include:

• Strawberries and raspberries
• Blueberries and kiwi
• Mango and passion fruit
• Mixed berries
• Peaches and raspberries

Tart fruit works especially well because it balances the sweetness of the meringue.

Yes. Make the plain pavlova shell one day ahead and keep it in a dry airtight container at room temperature.

Add whipped cream and fruit shortly before serving.

Once decorated, the moisture from the cream gradually softens the crisp shell.

A simple large-batch formula is:

12 egg whites + 600 g caster sugar + 3 tsp cornstarch + 3 tsp vinegar

If your egg whites weigh much more or less than 360 g, weighing the sugar is more reliable than using cups.

What Are the Best Tips for Large Pavlova?

For the best result:

1. Use a clean, grease-free bowl.
2. Weigh the egg whites and sugar.
3. Add sugar gradually.
4. Whip to stiff, glossy peaks.
5. Bake at a low temperature.
6. Cool slowly inside the oven.

Do not worry about a few cracks. Once topped with cream and fruit, they become part of the pavlova’s natural appearance.

Frequently Asked Questions

How many people does a 12-egg-white pavlova serve?

A large 12-egg-white pavlova usually serves about 12–16 people.

How many cups are 12 egg whites?

Twelve large egg whites equal approximately 1 1/2 cups or 360 g.

How much sugar should I use for 12 egg whites?

Use approximately 600 g of caster or superfine sugar.

What temperature should I bake pavlova at?

Start the oven at 300°F (150°C), then reduce it to 250°F (120°C) once the pavlova goes in.

How long does a 12-egg-white pavlova take to bake?

Bake one large pavlova for about 1 hour 45 minutes to 2 hours, then cool it slowly in the oven.

Can I make two pavlovas from 12 egg whites?

Yes. Divide the mixture between two 8- to 9-inch pavlovas for easier and more even baking.

Why does pavlova crack?

Minor cracking is normal. Large cracks can result from unstable meringue or sudden temperature changes.

Can I decorate pavlova the night before?

It is better to keep the shell undecorated overnight and add cream and fruit shortly before serving.