Summer celebrations call for simple treats with minimal assembly. To make the most of berry season, I’m whipping up these red, white, and blueberry pavlovas—they’re miniature, light, and bite-sized. Bonus: They’re the perfect color scheme for celebrating the Fourth.
Click through for this easy summer recipe…
The meringue base of a pavlova is fairly simple to make. I used this recipe as a starting point, but you can easily adapt most simple pavlova recipes to suit your taste.
4 egg whites
1 cup sugar (plus 1/2 cup for the berry filling)
1 tsp vanilla extract
1 tsp white vinegar
1/2 tbsp cornstarch
1 cup heavy cream (or canned whipped cream for lazy types like me)
2 cups of fresh berries
To make the meringue:
Preheat the oven to 250 degrees; line a cookie sheet with parchment paper or a silpat. Beat the egg whites until stiff peaks form; next, slowly add the sugar while the beater is still mixing. Continue to beat until the egg whites have thickened and become glossy; add the vanilla while the mixture is beating. Turn the mixer off, sprinkle the cornstarch and vinegar and gently fold in. Pipe or spoon the meringue mixture onto the lined baking sheet. You can make a mini cloud shape by spooning a free-form mound of meringue onto the sheet and hollowing out a well in the middle. For a cleaner look, transfer some of the meringue to a ziploc bag, snip off a corner, and pipe the meringue onto the cookie sheet. Bake in the oven for 1 hour. Turn off the oven and let the meringues cool in the oven until the sheet is cool enough to be removed by hand.
To make the berry topping:
Combine 2 cups of fresh berries with 1/2 cup of sugar. Stir periodically over the course of 30 minutes. You’ll know they’re ready when a glossy jewel-hued sauce forms and the sugar granules disappear into a glaze.
Assembling the pavlovas:
When you’re ready to assemble the pavlovas, either whip 1 cup of heavy cream until stiff and spoon into a meringue shell or add a small dollop of store-bought whipped cream. Add the berry topping and serve immediately.
• The meringue shells can be made several days in advance. Just store them in a cool, dry place.
• Pair your treats with some summery fabric dessert napkins! Pick your favorite pattern or put those vintage scraps to use—all you need to do is trim the edges with pinking shears for a quick alternative to basic paper versions.
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