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Light and Fluffy Pavlova Cookies Recipe with Easy Strawberry Cream Filling

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Delicate pavlova cookies with a crisp shell and marshmallow-soft center, topped with a fresh and tangy strawberry cream filling. An easy, elegant dessert perfect for any occasion.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 1/2 tsp white vinegar or lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 2 tbsp cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 cup (about 150g) fresh strawberries, chopped

Instructions

  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Separate 4 large egg whites into a clean, grease-free bowl and let them come to room temperature for about 15 minutes.
  3. Whip the egg whites on medium speed until soft peaks form, about 3-4 minutes.
  4. Gradually add 1 cup (200g) granulated sugar, about a tablespoon at a time, while whipping on high speed until stiff, glossy peaks form (7-10 minutes).
  5. Gently fold in 1 tsp cornstarch and 1/2 tsp white vinegar or lemon juice using a spatula, being careful not to deflate the meringue.
  6. Spoon or pipe the meringue onto the baking sheet in small rounds about 2-3 inches (5-7 cm) wide, leaving space between each.
  7. Bake at 250°F (120°C) for 60-70 minutes until dry and easily lifted from the paper but still slightly soft inside.
  8. Turn off the oven and leave the cookies inside for another 30 minutes to dry out completely without cracking.
  9. While the pavlova cools, whip 1 cup (240ml) cold heavy cream with 2 tbsp powdered sugar until soft peaks form.
  10. Beat 2 tbsp softened cream cheese until smooth, then gently fold it into the whipped cream along with 1 cup (150g) chopped fresh strawberries.
  11. Once the pavlova cookies have cooled completely, dollop or pipe the strawberry cream filling onto each cookie just before serving.

Notes

Ensure egg whites are free of yolk and grease for best volume. Add sugar slowly to avoid deflating the meringue. Bake at low temperature and cool in the oven to prevent cracking. Assemble with cream just before serving to keep cookies crisp. For dairy-free filling, substitute heavy cream with coconut cream and use dairy-free cream cheese alternatives.

Nutrition

Keywords: pavlova cookies, strawberry cream, meringue cookies, light dessert, gluten-free dessert, easy pavlova, summer dessert

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