Summertime just seems to call for red, white and blue desserts – and these individual pavlovas are just that (and super easy too)!
Pavlovas are meringues topped with freshly whipped cream fruit. They are typically formed in a single large circle and then cut into wedges for serving, but we created individual meringues here!
You can either layer the pavlovas, fruit puree and whipped cream in serving bowls, or stack them in jars to take to the beach or on a picnic! Though the meringues are crisp, they soften when sitting with the whipped cream, making them easy to eat and perfect for any summertime celebration!
Red, White and Blue Pavlovas:
- 4 large egg whites, at room temperature
- 1 cup + 4 tablespoons granulated sugar, divided
- 1/2 teaspoon cream of tartar
- 1 cup blueberries (fresh or frozen; if using frozen no need to defrost)
- 1 cup raspberries (fresh or frozen; if using frozen no need to defrost)
- 1 cup well-chilled heavy cream
Pre-heat the oven to 200 degrees and line 2 baking sheets with parchment paper.
Use the whisk attachment to beat the egg whites, cream of tartar and 1 cup of the sugar on high till the mixture is glossy and stiff.
Use a spoon to dollop mounds of the meringue onto your prepared baking sheets. Bake for 2 hours, then turn off the oven and leave the door ajar for another hour. Remove the baking sheets from the oven and let the meringues finish cooling on the baking sheets.
Place the blueberries and 1 tablespoon of the sugar in a small saucepan. Cook over medium heat, stirring until the mixture begins to simmer. Reduce the heat to low and simmer for 5 minutes, stirring frequently. Transfer puree to a small bowl and wipe out the saucepan. Repeat with the raspberries and 1 tablespoon of sugar.
Beat the heavy cream with the remaining 2 tablespoons of sugar until stiff peaks form.
Layer the meringues in individual serving bowls with the whipped cream and berry purees. Keep refrigerated till ready to serve.
