Here’s a dessert great for Summer that would be fun for the 4th of July too: fresh berry mini pavlovas. Pavlovas are a meringue based dessert that’s usually big in size. Here we’re making them mini…almost the size of a cookie. You can get creative with what you choose to top them with, fresh berries and whipped cream are usually the norm. We love the natural red, white and blue of the berries and cream, and thought these would be a perfect patriotic dessert for the 4th of July…add a little toothpick flag and you are set!
You can also get creative with the shape you make and bake the meringues in too. I’ve seen them in the shape of a heart for Valentine’s Day, and they’re really cute. We chose to go with a mini circle, almost like the size of a cookie…a loaded cookie! Here’s a fun little How-To video to make your mouth water:
Here’s the recipe:
- 3 Large egg whites
- 6 oz (3/4 cup) of granulated white sugar
- Heavy whipping cream
- 3 TBS powdered sugar
- Fresh berries
- Crack and separate the egg yolks and whites. Put the egg whites in a mixing bowl. Whisk the egg whites until stiff peaks form. Slowly whisk in a the sugar a little at a time until completely mixed in. The mixture will be shiny.
- Heat oven to 300.
- Select which tip you want to pipe with, or just cut the corner for a plain look. Using a piping bag or ziploc bag, fill the bag with the meringue mixture. Line the baking sheet with parchment paper or a silicone baking mat. Pipe out your mixture into a circle. (These will grow a little while baking).
- Reduce oven temperature to 275 and place the meringues in the oven. Bake for 40-50 minutes (Depending on size of meringues - for smaller sizes cook less time, for larger cook for a little longer). These will come out an almond color when baked.
- Let them cool. Store in a dry place in an open container - Do NOT put in a container with a lid as the meringues will sweat. These can be made up to a week before if you keep them in an open container.
- Whip your whipping cream and powdered sugar until stiff peaks. Place frosting tip into a ziploc bag again and fill with cream. Pipe the cream onto the top of the meringues and add your favorite berries - raspberries are great on these...And serve.
- The meringues will soften slightly after refrigeration, but they taste amazing and you definitely won’t be disappointed.
- If you make the meringues in advance, this is a super quick dessert to make. Leftover meringues are great crushed and mixed into ice cream.
*Recipe by Marie Kimber, photos by Kami Bigler for NoBiggie.net Find all of Marie’s recipe posts here.
Super simple and yet they look like a fancy dessert. I can’t wait to make them again!