5 Ingredients or Fewer

Peaches & Cream Pavlovas

August 24, 2018
6 Ratings
Photo by Julia Gartland
  • Prep time 3 hours
  • Cook time 45 minutes
  • Makes 8 individual pavlovas
Author Notes

Peaches and cream hop onto meringue and have never felt happier. I ditch any add-ins to the whipped cream, letting its simple richness shine, and spike the sugary peaches with some salt and pepper. A word to the wise: Meringues are so sensitive to humidity. Figure the crisper the weather, the happier the pavlova. If your environment is humidish, get the meringues in an airtight container as soon as they are cool, to keep safe before serving. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: A Peachy, 5-Ingredient Take on Pavlova. —The Editors

What You'll Need
Watch This Recipe
Peaches & Cream Pavlovas
  • Meringues
  • 4 egg whites, room temperature
  • 1/4 teaspoon kosher salt
  • 1 cup sugar
  • 1/2 lemon
  • Toppings
  • 8 peaches, halved, pitted, and sliced
  • 1/4 cup sugar
  • 1/2 teaspoon just-ground black pepper
  • 1 pinch kosher salt
  • 2 cups very cold heavy cream
  1. Meringues
  2. Make the meringues. Preheat the oven to 300° F. Line two baking sheets with silicone mats or parchment.
  3. Rub the inside of the bowl of a standing mixer with the lemon half. Now squeeze the juice (discarding any seeds) into another tiny bowl—this will come in handy soon!
  4. Add the egg whites and salt to the lemony standing mixer bowl. Fit the mixer with the whisk attachment. Start mixing on slow, gradually increasing the speed to medium-high. Mix until the egg whites form big, billowy, soft peaks, about 3 minutes. Now gradually add the sugar, slowly streaming in 1 teaspoon at a time (yes, this will take awhile! Figure a couple minutes). Once all the sugar is in, continue mixing at medium-high until stiff peaks form, another few minutes. Stop the mixer and fold in 1 teaspoon of lemon juice by hand.
  5. Plop 4 equally sized blobs of meringue on each lined baking sheet (you’ll have 8 total). Use an offset spatula to spread the blobs into circles roughly 3 inches in diameter, making a swish in the centers, so the edges are slightly higher.
  6. Get the baking sheets in the oven and immediately lower the temperature to 250° F. Bake for about 45 minutes until dry and firm to the touch. Turn the oven off and leave the pavlovas in there to cool for 1 1/2 hours, then remove to cool completely at room temperature. (If your home is especially humid, cool completely in the oven.)
  1. Toppings
  2. An hour or so before serving, prepare the peaches. Mix those, the sugar, pepper, and salt in a bowl. Stick in the fridge to macerate.
  3. Right before serving, whip the cream to soft peaks.
  4. Assemble the pavlovas. Spread each one with swirls and swooshes of whipped cream, then top with peaches and drizzle their syrup on top. Eat immediately.

See what other Food52ers are saying.

  • Sean Patrick Gallagher
    Sean Patrick Gallagher
  • gabby
  • Eric Kim
    Eric Kim
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

5 Reviews

Sean P. April 7, 2020
A friend Margaret recommended the pavlova recipe because I didn't have white vinegar on hand, and this calls for lemon. I made the pavlova base and they were perfect, and delicious. I made a citrus curd, lightened it with cream, and served with macerated strawberries. Thanks for sharing!
Emma L. April 7, 2020
Yum, serving with creamy citrus curd sounds sooo good!
gabby September 9, 2018
Made it tonight. Such a nice and easy end to summer peaches. My Smalls weren’t interested in pepper so I subbed Ceylon and korintje cinnamon and all was mmmmmmmm in the house.
Emma L. September 11, 2018
Yay, so glad you liked—and that spice swap sounds delicious!
Eric K. August 24, 2018