- 6 egg whites
- 400 gram sugar
- pinch of salt
- 1 lemon (zest + juice)
- 1 tablespoon cornstarch
- handful of lavender (we used fresh lavender, but dried lavender is also fine)
- 125 ml water
- edible flowers for garnish
Kitchen equipment needed
- standmixer or electric mixer with whisk attachment
- paper kitchen towel
- (citrus) grater
- silicone spatula
- oven tray lined with parchment paper
- small saucepan
- fine sieve
Preparation — 45 minutes
PRE-HEAT the oven to 110 degrees celsius or 230 degrees fahrenheit. PREPARE an oven tray lined with parchment paper, if you want a perfect round Pavlova, you can draw a circle on the parchment paper.
DEGREASE your bowl and whisk attachment, the easiest way to do this is with a few drops of lemon juice on a paper kitchen towel. Then add the egg whites into the bowl and BEAT until soft peaks appear. Gradually ADD 300 gram of sugar and beat until fluffy and shiny. GRATE the lemon and add zest and juice of 1 lemon to the egg whites along with a pinch of salt and 1 tablespoon of cornstarch. SCOOP the egg whites onto the prepared parchment paper and bake in the oven for 1 hour, depending on your oven. The Pavlova is ready when the outside of the egg white is hard, but the inside should still be soft. So it’s basically a large meringue with a soft inside.
Finishing the lemon Pavlova with lavender syrup — 15 minutes
While the Pavlova is in the oven, you can prepare the lavender syrup. RINSE the fresh lavender if needed and add half of the amount to a small saucepan. The other half will be used for garnish. ADD water and the rest of the sugar, that will be 100 grams, to the small saucepan and bring to a boil. Let it cook for a few minutes and then DISCARD the lavender from the syrup using the fine sieve, and that’s it!
SERVE the Pavlova in pieces with lavender syrup and garnish with some more lavender and edible flowers, enjoy your lemon Pavlova with lavender syrup!