Cookies-and-Cream Pavlova Recipe (2024)

Eric Kim--You are a national treasure. God bless.

I put the meringue in a sturdy plastic bag, snipped off a small corner and squeezed the stiff whites into a circular pattern on parchment paper, building up the edges with more meringue till I had a nice "bowl". Baked, cooled. Added homemade lemon curd into the "indent" and whipped cream with sliced strawberries on top. YUM

Always let it cool in the oven (oven turned off obviously) and the door must be slightly ajar. You can leave it that way for hours. We usually bake our pavlova the day before Christmas and let it sit in the oven overnight before finishing with cream etc an hours or so prior to serving. 30 years of making pavlovas this way and it’s never failed me (or my grandmother who taught me how to make them). A pavlova for desert is a standard part of Christmas here (Austalia) a constant throughout Summer.

You should add a splash of rice vinegar and a teaspoon of cornstarch in the egg whites/sugar mixture to achieve that marshmallow texture when cooked and therefore a true Pav. Without, you usually just get an undercooked meringue...

The best part about meringue is that it can easily be made sugar free for the diabetic and the sugar adverse. I personally love Purecane as a sugar substitute as it acts just like sugar when cooking but I have made meringue with Splenda as well with great success. There are also sugar free sandwich cookies available so I'm excited to try a cookies and cream pavlova.

Without breaking into and ruining the meringue, how can a person tell if it is “done”? 15-30 minutes is a wide range of time to cope with. On the other hand, the process of trial and error getting it right should satisfy even the most rabid Oreo addict. Yum!

Chef Google:The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It's fine if cracks form in the crust. Overcooking your meringue can sometimes cause beads of moisture to form on the surface, especially if it's a hot or humid day. Don't take your meringue too far, and let it cool completely in the oven (with the door closed or slightly ajar)

Made these cookie sized by using a heaping tablespoon of meringue. Also split the "batter" using Oreos in half and adding lemon zest in the other half.. Both ways are good. Rather than Oreos, I might try plain chocolate waffers instead. I don't think the Oreo cream filling adds anything but more sugar.

You should add a splash of rice vinegar and a teaspoon of cornstarch in the egg whites/sugar mixture to achieve that marshmallow texture when cooked and therefore a true Pav. Without, you usually just get an undercooked meringue...

I’d like to make this ahead of time by a couple of hours and serve as dessert. How can it be stored so the meringue doesn’t get fried out?

My family are immigrants from New Zealand. I grew up eating Pavlova. We always had it with strawberries and (of course) kiwis. This is such a sweet desert, I can’t imagine adding more sweetness to it in the form of chocolate cookies. It needs the acidity of the fruit to make the sweetness tolerable.

I followed the recipe pretty exactly, only deviating by using super-fine sugar instead of granulated sugar, and it came out really, really, well. I was a little anxious at first about not using any type of vinegar or cornstarch after seeing the comments that strongly recommended it but I looked up other cookie-pavlovas and they also omitted those ingredients so I decided to trust what was written here. I would tell other folks who are questioning what to do to follow this recipe as it is written

Love this idea! However, when I actually made the meringue, the "stuf" inside the sandwich cookies melted and oozed out around the edges of the cooked meringue. It still tasted amazing, but it wasn't very aesthetic. Next time I will separate the cookies and put only the wafers in.

It'll be fine for a couple of hours at room temperature, but you can always put it in an airtight container. I usually make a pavlova the night before I serve it and let it cool in the oven overnight.

An an Aussie, pavlova was one of the first things I was taught to make as a kid, and the first desert I made without any adult help (still so proud haha), this is brilliant. Cookies and Cream brings that extra bit of sweetness, and the delicate crunch of the cookies offsets the crispness of the meringue and the softness of the marshmallow interior perfect. If I could bestow citizenship on you Eric Kim I would. Thank you for this I am going to make it as part of the Easter Table.

This recipe finally helped me learn how to make a Pavlova. It was a big hit with our friends. It took a lot longer to get to stiff peaks, and I ended up adding a table-spoon of meringue powder. I skipped the Oreos. Might add them another time. Thanks for a simple recipe.

I followed the recipe exactly and they turned out delicious. I tried one while warm and the Oreos were slightly chewy,yum! When I served them completely cooled the Oreos were more crunchy than I liked (to the point where I was carefully biting so I didn’t break a tooth). Not pleasant. The recipe as written makes a beautiful pavlova but I’m dubious about the Oreo addition unless they’re slightly warm.

Oreo cookies aren't the only cookie that you can use. Use other cookies like spritz cookies(you can make them homemade or buy them at a store).

This was honestly, in my opinion, pretty disgusting. Too sweet. Too much whipped cream. Won’t make again.

Made according to recipe and it was beautiful, delicate, and tasty. Kids very much enjoyed the consistency of this one versus a strawberry pavlova I made a few weeks ago that called for finer sugar and whipped cream that was unsweetened. I enjoyed both pavlovas, but my kids and spouse each commented on enjoying much more the oreo crumble within the pavlova middle and outer edges. They scarfed this one down.

This was delicious, with pockets of cookies in the meringue, but mine was wet on the bottom and fell apart when I cut into it. I baked it for 1 1/2 hours at 250 degrees and then left it in the oven for a half-hour with the oven turned off. The only thing I can think of is that when I took it out to cool on the counter, I didn't remove it from the sheet it had cooked on, so maybe there was extra heat. Any other suggestions for why it turned out this way?

Can you substitute ginger snaps for the Oreos?

Ah! The birthday dessert of my childhood, albeit my mother used crushed toffee bars (Heath), and only added them to the whipped cream. In true birthday cake fashion, she also stacked two meringues, with a generous layer of cream and toffee in between. Heaven.

This was so easy and so delicious. My husband’s new favorite dessert!

I made this with Girl Scout thin mint cookies - came out great! I’d like to try with more types of cookies

We were all pretty disappointed in this - our family loves pavlovas and I’ve made them many times. But this one flattened out in the oven after ten or fifteen minutes, and after following exact baking and cooling instructions, turned out chewy and dense. The only think I can think is that the fat from the cookies affected the egg whites? Will be removing this one from my recipe list and sticking to More traditional versions.

Gilding the lily: I added cocoa and Chambord to the whipped cream. And a few strawberry slices amongst the Oreo bits on top. Less sweet that way, and beautiful.

Endlessly modifiable!! Circus animal cookies, nutter butters, Girl Scout thin mints…they all disappear equally fast!!

250 degrees fahrenheit? Or celsius?

How about using Famous Chocolate Wafers instead of Oreos? (Not that I particularly like using Nabisco products anyway.)