Pavlovas with Blood Orange and Balsamic Vinegar

By Chris Yuille

November 3, 2025

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

FOR PAVLOVAS

Extra large egg whites, at room temperature8

Superfine sugar2 ½ cups

Flamingo Estate Persimmon Vinegar1 tbsp

Cornstarch2 tbsp

TO SERVE

Whipped cream

Blood oranges, segmented, plus the zest of 12

Flamingo Estate Olive Oil

Flamingo Estate Balsamic Vinegar

Sea salt flakes

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Steps

Preheat oven to 250°F. Line two half sheets with baking paper.
In a stand mixer, whisk whites to soft peaks on medium speed. Still whisking, add the sugar one spoonful at a time. Once all the sugar is added, continue whisking at medium speed for 15 minutes. Test the meringue by lifting the whisk: it should be glossy, stiff and all the sugar should be dissolved. If you can feel sugar granules between your fingers, whisk for another 5 minutes, then check again. Combine vinegar and cornstarch in a small bowl. Whisk approx ½ cup meringue into vinegar and cornstarch mixture. Return this mixture to the rest of the meringue, then whisk for 30 seconds to combine.
Dab a small amount of meringue under the corners of baking paper so that it sticks to the baking sheet. Spoon 8 even mounds of meringue across the two sheets. Use a spoon to shape the pavlovas into circles, then form a well in the centre of each. Bake pavlovas at 250°F for 10 minutes, then reduce heat to 210°F and bake for another 40 minutes. Do not open the oven for any reason. Turn off the oven and let the pavlovas cool with the door closed for at least 1 hour.
To serve, fill each pavlova with whipped cream, then top with the blood orange segments and zest. Drizzle generously with Olive Oil and Balsamic Vinegar, then finish with a touch of sea salt.