The Foam Maker
Egg whites are about 90% water and 10% protein. When you whip them, they trap tiny air bubbles inside a stretchy protein network, turning them into a fluffy foam that can grow up to about 6–8 times bigger, which is what makes pavlova so light and airy.
Chef Shiri Says…
Make “emoji pavlovas” by arranging fruit faces – strawberries for smiles, berries for eyes, and banana slices for eyebrows. If you want extra crunch, sprinkle a little crushed chocolate or chocolate chips on top of the whipped cream!
Creative Cooking with
Chef Shiri
Kids – See if you have what it takes to become a Junior Chef!
Adult Supervision Required
Utensils Needed
- Large mixing bowl
- Electric mixer (hand mixer or stand mixer)
- Baking tray
- Baking/parchment paper
- Spoon or piping bag
- Spatula
- Small knife
- Cup or glass
- Oven mitts
Ingredients
- 4 egg whites (room temperature)
- 1 cup superfine sugar (or regular white sugar)
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 2 cups non-dairy whipped cream
- 1 to 2 cups fresh strawberries, sliced
Let’s Get Started!
- Preheat oven to 225 degrees Fahrenheit. Line a baking tray with parchment paper. (Optional: draw 10–12 small circles on the paper and flip it over.)
- Beat egg whites in a clean, dry bowl with an electric mixer until soft peaks form.
- Slowly add sugar, one spoon at a time, mixing until it is fully dissolved and the mixture is thick, shiny, and forms stiff peaks.
- Gently mix in vinegar, cornstarch, and vanilla extract.
- Spoon or pipe into small nest shapes on the tray, making a dip in the center of each one.
- Bake for 55–75 minutes until dry but not browned. Do not open the oven while baking.
- Turn the oven off and leave pavlovas inside with the door slightly open for 1 hour to cool slowly. Use oven mitts when handling the hot tray.
- Once completely cool, top with parve whipped cream and sliced strawberries just before serving.
Makes 10-12 Pavlova Puffs!
Berry Popular!
Strawberries are one of the first fruits to ripen in late spring and early summer, and they’re one of the most popular dessert fruits in the world because they are sweet, juicy, and taste amazing with cream – like on pavlova!