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Martha Stewart brown-sugar peach pavlova is a crisp-shelled, marshmallowy dessert with brown sugar meringue, vanilla poached peaches and whipped cream that takes 2 hours 30 minutes. It's an easy summer dessert for Fourth of July cookouts, potluck dinners or date night, and it's make-ahead friendly.
Let the meringue cool inside the turned-off oven for the full 2 hours, because that slow cooling keeps the shell from cracking. Pull it out early and the sudden temperature change can collapse that crisp, marshmallowy center.
Martha swaps brown sugar into the egg whites, which gives the meringue a subtle caramel flavor that plain white sugar can't. She also reduces the peach poaching liquid by half into a thick syrup, so the dessert comes with its own drizzle.
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
Beating the meringue for about 11 minutes is far easier with a mixer doing the work.
Buy on AmazonReynolds unbleached parchment paper
It holds the traced circle and lets you peel the delicate meringue off after baking.
Buy on AmazonCuisinart MultiClad Pro 3-quart saucepan
The peaches poach and the syrup reduces in the same pan.
Buy on AmazonPantry pick Diamond Crystal kosher salt, 3 lb
A light, flaky kosher salt that is easy to pinch and less salty by volume.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Brown-Sugar Peach Pavlova
Course: DessertCuisine: AmericanDifficulty: Medium6
servings30
minutes1
hour30
minutes380
kcalA crisp meringue shell cracks open to a soft, marshmallowy center under cool whipped cream. Tender poached peaches and a thick vanilla syrup finish it with a juicy, caramel-sweet bite.
Ingredients
4 large egg whites, room temperature
3/4 cup packed light-brown sugar
Pinch of kosher salt
1/4 cup granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla paste or extract
1 cup granulated sugar
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon pure vanilla paste or extract
3 peaches (1 pound), halved and pitted
1 cup heavy cream
1 tablespoon granulated sugar
Directions
- Prep the baking sheet: Preheat the oven to 300°F with a rack in the center and line a baking sheet with parchment. Trace an 8-inch circle on the parchment, then flip it marked-side down.
- Whip the meringue: Beat the 4 egg whites, 3/4 cup brown sugar and a pinch of salt on low speed until no lumps of sugar remain. Increase to medium and beat about 9 minutes until soft peaks form.
- Stiffen the peaks: With the mixer running, gradually add 1/4 cup granulated sugar. Keep beating about 2 minutes more until the peaks are stiff and glossy, then beat in 1 teaspoon vinegar and 1 teaspoon vanilla.
- Shape the pavlova: Dab a little meringue under each parchment corner to hold it in place. Spread the rest over the circle, build peaks around the edge and make a well in the center.
- Bake and cool: Bake for about 1 hour 15 minutes, until the edges are crisp and the center is just set. Turn off the oven and let the meringue cool inside for 2 hours.
- Finish cooling: Move the sheet to a wire rack until the meringue is cool enough to handle. Then peel it off the parchment and let it cool completely on the rack.
- Poach the peaches: Make an ice-water bath, then combine 1 cup granulated sugar, 1/4 cup lemon juice, 1 teaspoon vanilla and 2 1/4 cups water in a saucepan. Simmer until the sugar dissolves, add the 3 halved peaches cut-sides up, and cover with a parchment round.
- Cook until tender: Reduce the heat to low and simmer 8 to 10 minutes until a knife tip slides in easily. Move the peaches to a plate with a slotted spoon.
- Reduce the syrup: Peel the peaches once they're cool enough to handle and discard the skins. Meanwhile, boil the poaching liquid about 10 minutes until reduced by half to 1 cup, then chill it in the ice bath.
- Whip the cream: Beat 1 cup heavy cream with 1 tablespoon granulated sugar on medium speed until stiff peaks form. That firm texture lets it hold the peaches without sliding.
- Assemble and serve: Set the cooled meringue on a platter and spread the whipped cream to the edges. Top with the peaches cut-sides down, drizzle with syrup, slice into wedges and serve right away.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.
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FAQs
What kind of peaches work best for this pavlova?
Martha recommends freestone peaches, since the pit pulls away cleanly and you get neat, even halves. Clingstone peaches tend to tear as you remove the pit, which makes for messier presentation.
What can I do with the leftover poaching syrup?
Stir it into seltzer, iced tea or cocktails for a lightly sweet peach flavor. It also keeps in a jar in the fridge, so you can use it over the next several days.
Can I make the meringue ahead of time?
Yes, the cooled meringue shell keeps in an airtight container at room temperature for a day or so. Wait to add the cream and peaches until just before serving, because moisture softens the crisp shell.
Can I use a hand mixer instead of a stand mixer?
A hand mixer works, but plan on a longer beating time and a steady hand, since the soft peaks stage took about 9 minutes with a stand mixer. Keep going until the peaks are stiff and glossy, and the sugar feels fully dissolved when you rub a little between your fingers.
Why did my pavlova crack or weep?
Cracks usually come from taking the meringue out of the oven too soon, so leave it inside for the full 2 hours of cooling. Weeping happens when it sits assembled for too long, so top it just before you serve.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Cuisinart MultiClad Pro 3-quart saucepan.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
