Pavlova with Berries

I've had this recipe on my Recipes To Try Pinterest Board for a long time and thought that it would make a light, airy dessert for after a heavy dish. I served these pavlovas as dessert after the Strawberry Salad with Coconut and Black Pepper Vinaigrette & Pasta with Tomatoes, Zucchini + Pesto.

Making pavlovas involves making meringues which I had a 50/50 success rate with prior to this recipe. There are a variety of factors which can cause meringue to fail such as not using a clean enough dish (any oil will cause it to fail), getting any egg yolk into the egg whites, etc.

Recipe from Hello Natural.

4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 cup sugar
Sweetened whipped cream and fresh fruit for serving

To make the meringue add the egg whites, cream of tartar, and salt into the bowl of a stand mixer. Beat on medium low speed until foamy, about 3 minutes.  Slowly start adding the sugar, one tablespoon at a time and beat to incorporate. Increase speed to medium high and beat until egg whites are thick and glossy -- they should reach stiff peak form.

Spoon the meringue onto two parchment covered baking sheets -- you should be able to make 12.

Bake pavlovas for one hour at 275. Once the hour has passed, keep oven door closed, turn off oven and let the pavlovas sit in the oven for an additional 60 minutes.

Serve with a dollop of whipped cream and any berries/fruit. 

Pavlovas are an acquired taste, I like them and think that they're fun. It's a light, airy, crispy dessert and they're not too sweet on their own. My mom likened them to eat styrofoam and Dave didn't like them either. 


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