At the moment, I am a little obsessed with Brown Sugar Pavlova. They have a creamier interior texture and are just as crispy as their white sugar cousins. I love their champagne color!
A Tested Recipe for Brown Sugar Pavlova
But I had to go through countless recipes for Brown Sugar Pavlova before I developed the correct one. I wanted to pair it with a recipe for filling that would use the leftover egg yolks. Check out my recipe for Lemon Curd which can then be turned into Lemon Cream Filling. I am working on other egg yolk recipes because I am now in the pavlova making zone. More leftover eggs yolks are in my future!
I decided to post this recipe for Brown Sugar Pavlova separate from any filling because I thought the recipe would be too daunting. Once you have the pavlova made, you can fill it with any number of delicious ingredients. Fruit and whipped cream are the standard filling which are easy enough. Even dusting the pavlova with powdered sugar and drizzled with honey could be an option. Ice cream would be phenomenal.
Get Creative with the Filling!
The filling can be your creation entirely. I usually assemble the whipped cream and berry version, but soon I will be experimenting with other fillings like sautéed bananas with dulce de leche, or pineapple flambé with pralines or custard. A single pavlova can work as a cake topper, or the double pavlova could be a cake by itself. You see? I could go on for days. Brown Sugar Pavlovas simply lend themselves to your creativity.
Start with the single Brown Sugar Pavlova if you have never made pavlova before. Once you have mastered the technique then move on to making the double pavlova, and then on to making your own fillings from scratch. This is one of my absolute favorite desserts. Very inexpensive to make and delicious on so many levels!
Brown Sugar Pavlova
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings/single pavlova, 12 for double
- Category: Dessert
- Method: Baking
- Cuisine: Continental
Ingredients
For Single Pavlova
4 egg whites, room temperature
3/4 cup white granulated sugar (150g)
¼ cup brown sugar (50g)
1 tsp. vinegar (5ml)
1 tsp. cornstarch (2g)
OR
For Double Pavlova
6 egg whites, room temperature
7/8 cup white granulated sugar (175 g)
1/3 cup brown sugar (70g)
1 tsp. vinegar (5ml)
1 tsp. cornstarch (2g)
Instructions
Heat your oven to 275°F (140°C) for 15 minutes.
To make the pavlova, place the egg whites in the bowl of an electric mixer. Whip the egg whites until they are cloudlike, fluffy yet firm, about 3-4 minutes. Overwhipped egg whites will have a rough, jagged texture so watch the egg whites closely as they are whipping.
While the egg whites are whipping, in a separate bowl, mix together the white sugar and brown sugar. Set aside. In a separate small bowl, mix together the cornstarch and vinegar. Set aside.
Once the egg whites appear fluffy and firm, add the sugar mixture one spoonful at a time, allowing to incorporate before adding the next spoonful, about 5 seconds. Once all of the sugar is incorporated, add the vinegar/cornstarch mixture. Whip for 5-10 seconds more, blending well. Turn off the mixer.
Cut a square of parchment paper and trace an 8″ circle (20-21 cm) onto the paper (I find this easiest to do by tracing around a clean mixing bowl) Trace 2 circles if you are making a double pavlova. Spoon the pavlova mixture onto the parchment, following the pencil circle as your guide. Leave a hollow portion in the middle of the pavlova.
Bake in the preheated oven for 1 hour. After 1 hour, turn off the oven, and allow the pavlovas stay in the oven as it cools down, about 2-3 hours.
After the pavlova is completely cool, it is ready for filling and serving.
Notes
Note: A small dab of pavlova mixture underneath the parchment paper can be used to adhere the parchment to the baking sheet so that the paper doesn’t warp or wrinkle while baking.
This looks wonderful. Thanks for posting. I might have to make it for Thanksgiving and top it with a pecan pie-like filling.
Thanks Elizabth! I hope you have a blesssed holiday with your family! MG