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July 4th Mini Patriotic Pavlovas

Happy July 4th! While I”m sure no one’s plans are as they wanted them to be, I hope you are staying safe and socially distancing. Today’s recipe is the final piece of the menu–a dessert. I’ve seen pavlovas all year long and thought today would be a great time to pull them out. A pavlova is simply a meringue-based dessert named after the Russian ballerina Anna Pavlova. Which, when my family was in Saint Petersburg, I don’t actually remember having a pavlova. It is a light and airy dessert, perfect for the heat. Top with berries and it is perfect. Let me know how your 4th is in the comments below!

Ingredients:

  • 4 oz egg whites
  • Pinch kosher salt
  • 6 oz granulated sugar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract
  • 1/2 tsp white vinegar
  • Cool Whip
  • Strawberries
  • Blueberries
  • Raspberries

Instructions:

  • Preheat oven to 250 degrees.
  • Line a rimmed cookie sheet with parchment paper.
  • In the bowl of a standing mixer, add egg whites and a pinch of salt. Make sure you crack and separate your eggs in a bowl before adding to the mixer because you do not want any yolk!
  • Using the whisk attachment on high, whisk until stiff peaks, about 4-5 minutes.

  • Reduce the speed to medium and slowly add the sugar over 2 minutes.

  • Stop the whisk and scrape down the sides of the bowl.
  • Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks for, 6 to 7 minutes.

  • Decrease speed to low, and add the vanilla, vinegar and cornstarch.

  • Mix just to combine.
  • Gently spoon or pipe 8 meringues into circles on the lined pan and leave a well in the center of each circle, enough to add the Cool Whip and berries.

  • Leave enough space in between mixtures for air to circulate.
  • Place the meringue into the oven and bake for 75 minutes.
  • Turn off the heat and leave the meringues in the oven for another 30 minutes. Be sure to not open the oven to let the hot air out!
  • Remove from oven and cool completely.

  • Set up a station with sliced strawberries, blueberries, raspberries and Cool Whip so your guests can serve themselves.

Mini Patriotic Pavlovas

Course Dessert
Servings 8 pavlovas

Ingredients
  

  • 4 egg whites
  • Pinch kosher salt
  • 6 oz granulated sugar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla
  • 1/2 tsp white vinegar
  • Cool Whip
  • Strawberries
  • Blueberries
  • Raspberries

Instructions
 

  • Preheat oven to 250 degree.
  • Line a rimmed cookie sheet with parchment paper.
  • In the bowl of a standing mixer, add egg whites and a pinch of salt. Make sure you crack and separate your eggs in a bowl before adding to the mixer because you do not want any yolk!
  • Using the whisk attachment on high, whisk until stiff peaks, about 4-5 minutes.
  • Reduce the speed to medium and slowly add the sugar over 2 minutes.
  • Stop the whisk and scrape down the sides of the bowl.
  • Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks for 6 to 7 minutes.
  • Decrease speed to low, and add the vanilla, vinegar and cornstarch.
  • Mix just to combine.
  • Gently spoon or pipe 8 meringues into circles on the lined pan and leave a well in the center of each circle, enough to add the Cool Whip and berries.
  • Leave enough space in between mixtures for air to circulate.
  • Place the meringue into the oven and bake for 75 minutes.
  • Turn off the heat and leave the meringues in the oven for another 30 minutes. Be sure to not open the oven to let the hot air out!
  • Remove from oven and cool completely.
  • Set up a station with sliced strawberries, blueberries, raspberries and Cool Whip so your guests can serve themselves.

Stay hungry…

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