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Pavlova Cookie

Pavlova Cookie features golden-edged, crispy-on-the-outside cookies with a soft, melt-in-your-mouth interior made from brown butter and egg whites. Studded with dark chocolate and finished with deep butterscotch flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Australian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Egg whites
  • 4 egg whites
Granulated sugar
  • 1 cup granulated sugar Use for meringue sweetness; reserve a small portion to help stabilize.
Cornstarch
  • 1 tsp cornstarch Helps create a marshmallowy center.
White vinegar
  • 1 tsp white vinegar Adds stability and helps prevent weeping.
Vanilla extract
  • 1 tsp vanilla extract
Fine salt
  • 0.125 tsp fine salt
Unsalted butter
  • 6 tbsp unsalted butter Brown it until nutty and deeply golden.
Dark chocolate
  • 3 oz dark chocolate Chopped into small pieces.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Brown the butter
  1. Melt the unsalted butter in a saucepan over medium heat, stirring until it turns golden and smells nutty, 4-6 minutes, with visible toasted brown milk solids at the bottom.
  2. Remove from heat and let the brown butter cool 5-10 minutes until warm but not hot, so it won’t deflate the meringue.
Make the pavlova cookie meringue
  1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment for easy release.
  2. In a stand mixer, whip egg whites and fine salt on medium-high until they form soft peaks, 2-3 minutes, with a glossy surface.
  3. Gradually add granulated sugar while mixing on high until the meringue becomes thick and glossy and you can rub a little between your fingers and it feels mostly dissolved, 4-6 minutes.
  4. Sprinkle in cornstarch and add white vinegar and vanilla extract, mixing on low just until combined, 30-45 seconds.
  5. Drizzle in the cooled brown butter in a thin stream with the mixer running on low, 20-30 seconds, until the mixture looks evenly streaked and glossy.
Bake and finish
  1. Fold in chopped dark chocolate gently with a spatula until evenly distributed, stopping when you no longer see dry chocolate streaks.
  2. Scoop meringue into 8-10 mounds on the sheet pan, spacing apart, and keep the edges slightly higher for a crisp rim.
  3. Bake at 300°F (150°C) for 25-35 minutes until the edges are set and lightly golden while the centers remain soft-looking.
  4. Turn off the oven, crack the door slightly, and let the cookies dry inside for 10-15 minutes, until the tops feel dry to the touch.
  5. Cool completely on the sheet pan for at least 20 minutes so the exterior stays crisp and the center sets.

Notes

Pro tip: brown the butter ahead and cool it to warm (not hot) before mixing so the meringue stays tall and glossy. Store cookies in an airtight container at room temperature for up to 3 days for best texture; freeze yes—layer with parchment in a freezer bag for up to 1 month and thaw at room temperature. For a lighter option, reduce granulated sugar by 2-3 tbsp and use a sugar substitute designed for meringues (measure by weight) to maintain stiffness.