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Grandma Taylor's Pavlova Recipe
Recipe submitted by t-rex on January 15th, 2007
Grandma Taylor made this pavlova every Christmas for our family Christmas lunch. The recipe works and the pavlova is a lot better than the store-bought variety.
Prep time: 40 minutesCook time: 1 hour
Servings: 1 pavlova
Ingredients:
3 Egg Whites
1 cup caster sugar
1 teaspoon vinegar
1 tablespoon cornflour
1 teaspoon vanilla essence
Directions:
Beat egg whites until stiff (forms peaks). Add sugar - heaped tablespoon at a time - beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, cornflour and vanilla essence into mixture. Beat until blended.
Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pav.
Before serving, cover pav in whipped cream and decorate with your favourite fruit.
Average Rating: 
(36 votes)
Comments / Reviews of Grandma Taylor's Pavlova Recipe
Easy to make and leaving it in oven overnight made it that much better family loved it
This is my go-to recipe for pavs am traching my grandaughters the same one so it will go on thru the passages of time and definitely be a grandma recipe thank you
Hello again. I have now made this recipe 6 times. And the 6th time, to the letter. Review: if you like alot of crunch, follow it to the letter, leaving till the morning. If you like a thin crust and heaps of marshmallow, cook an hour, turn off the oven, leave half an hour, remove from the oven and wait an hour and its ready, and scrumptious.
Great recipe, couldn't wait till the next day around here, crunchy outer, 3inhes of marshmallow on the inside. Another time had no cornflour and made it with custard powder, perfect, and yummy. Thank you.
I run a B&B in Kaitaia and make a yummy rhubarb brulee for guests. Last week I had Americans for 2 nights, made the brulee & had egg whites left over so I made this pavlova (I have never great success with pavs). This recipe was gorgeous, everyone was very impressed.
Yum i thought the beating was extreme but made it, goes quite stiff =) yum
Back when I was a girl, one of 8 children, I used to help my mum & handbeat all her baking until one Christmas she got a Kenwood Mixer. If I have to mix anything now I have megapatience. Im looking forward to making my Pavalova - you may hear back from me soon. Not eating it once its cooked & ready & waiting while it crisps overnight will be difficult to do - but I'll wait. New Zealand - Isnt it where the recipe originated :) ?
I've done this several times and once I started to follow the recipe properly and do exactly what it says I've had great results and it works every time now. I usually double the proportions and use the egg yolks to make creme brulees. We all love it.
As a young mum in the 70s this was MY recipe exactly. It was always successful, and the cream hid any less than perfect creations. Now I'm the "Grandma" and I don't make pavlova very often as there are so many more recipes for different desserts that I enjoy trying for special occasions. Today I am making a "comfort menu" of roast lamb and pavlova, so visited the internet to grab a modern recipe, and I was delighted to see this still in circulation, and widely applauded. Out of interest, back in my day we wiped the top surface of the greaseproof paper with water to stop the pavlova sticking to the paper - but in those days there was no non-stick baking paper. It worked well and I was intrigued to read your variation on the method as it shows how things get modified by different users. Thank you for the nostalgia.
I PERFER TO DOUBLE THE RECIPE AS I FIND THIS WILL FEED 8 PEOPLE.... GREAT RECIPE THAT ALWAYS IMPRESSES MY FRIENDS!
im not a big fan of pav, but making this for the first time ever was a treat for the pav lovers in my family. I thought i try and be trickey and make cases out of cooking paper and do mini pavs and they look awsome. The family love them as they all like different toppings with their pav, but were amazed with the cruchieness that you cant get from a bought pav. And yet so easy to make
This is the 3rd time I have followed this recipie and it is has never failed. The 10 minute beating is the secret I too thought it was extreme but the results spoke for themselves.
Wow I have never succeeded in making a pav but this one came out perfectly and my freinds we very impressed. The ten mintues beating seemed over the top but I can see that this made the difference.
Great success with this recipe-have moved on to increase size without any bother. One important piece of information....cook pavlova in about the middle or just below of oven.
this is the best recipe for pavlova ever!! thank you so much for sharing it with us
my pavlova cracked but was easy sorted when i heaped cream on top.it is a fantastic recipe.
Now a staple of my off the cuff repitoire - completely fool proof. The secret is definitely in the beating for at least 10 minutes. Yummo!
This was pretty great for my first time, I did however use the power of my hands for beating, which I think made a difference on the bad side, was so yummy but deflated a little. trying it with a beater, hope it comes out perfect. Cheers for the great recipe
my first time ever at making a pav and voila!!! thanks for sharing your recipe!
This was an easy recipe but when i cut into it it sort of deflated and was quite hard. I'm 13 and this is the first time making one, what can i do to make it light and soft on the inside. p.s i followed the recipe exactly :)
This is a fantastic recipe. Beautiful thick crunch on the outside and soft on the inside. Will definitely make again....so easy. I used white vinegar as I did not have any malted vinegar and it worked perfectly .
Awesome recipe, first time ive made a pav and it came out great, i made without a tin and ended up with a crunchy meringue type outside and yummy marshmallow inside. will def make again.
great recipe , fail proof, i put some red food colouring in it as my children wanted it pink lol turned absolutely beautiful covered it with fruit and yougart instead of cream for a healthier choice.
Thank you for the recipe. First time made and it was beautiful. Thanks again
I haven't made it yet but need to make one in two days and need to know, how many people does it serve??
i changed the recipe a little ie no tin and cooked for an hour and half on 110degrees superb. fantastic recipe
Excellent, 1st one turned out just great everyone said it was yummy!!!!!! Now they all want one for Christmas :)
Yummy, came out great for everyone ! My first ever pav followd by this recipe came out amazing. I am a young cook under the age of 13 and have never made pav before but this turned out great for a 1st attempt of a pavlova all my friends+family want the recipe but its now my own secret ! :-)
This pav was really good. First pav iv ever made so it turnd out awsome!!!!!!!!!!
Great stuff thanks for that extra tip by stating keep in the oven overnight. You have made a pav believer out of me again
I finally feel like a true Kiwi woman now that I have mastered the fine art of pav making - MANY THANKS - after 30 odd years of flat whites (and not the coffee variety) my daughter is also thrilled and is contemplating cooking it...
Best ever pav, just like the ones mum used to make when we were kids!!
made this pavlova it was lovely.work mates loved it.
As a kiwi away from home and with no access to an Edmonds Cook Book or family recipes which are all in storage - I'm gonna give this a crack - glad it was easy to find, thanks - PS recipe sounds about right to me AND it tells you to leave it in the oven overnight.