This Patriotic Pavlova recipe is a total crowd-pleaser with its light, crispy meringue base and luscious whipped cream topping, making it my ultimate summer dessert delight. The fresh berries bring a burst of vibrant color and juicy sweetness to each bite, capturing that perfect balance of indulgence and refreshment.
I adore creating these Patriotic Pavlovas. When it comes to them, I combine meringue shells that are crispy and only made from egg whites, sugar, and a slight amount of cornstarch.
On top of that, I place a creamy vanilla topping that is worthy of any occasion. I then go ahead and generously place fresh strawberries, blueberries, and raspberries on top of these Pavlovas.
It makes for a show-stopping dessert that is perfect for the upcoming holiday.
Ingredients
Egg Whites: Supply proteins; yield an ethereal, light, and airy texture.
Sugar in granulated form: Provides sweetness to desserts, cakes, and cookies and serves as the primary food for yeasts during fermentation and for browning reactions when baked.
Vanilla Extract: Contributes a cozy, scented flavor.
Stabilizes, stiffens meringue structure: cornstarch.
Unwhipped heavy cream has a rich, creamy flavor and smooth, silky texture.
Strawberries: The very definition of juicy sweetness, they are a robust source of vitamin C.
Blueberries: Antioxidants, rich and sweet-tart.
Raspberries: Rich in fiber, they make a colorful addition.
Mint Leaves: An optional addition that brings freshness and aroma.
Ingredient Quantities
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- Mint leaves for garnish (optional)
Instructions
1. Your oven should be preset to 250°F (120°C), and a baking sheet should be lined with parchment paper.
2. In a bowl that is clean and dry, beat the egg whites at medium speed until they form peaks that are soft.
3. Slowly incorporate the granulated sugar while beating on high, until the mixture holds stiff, glossy peaks.
4. Carefully blend together the vanilla extract, white vinegar, and cornstarch until fully integrated.
5. Using a spoon or a piping bag, place the meringue mixture onto the baking sheet in small, individual circular shapes. Ensure that the meringues are relatively flat and not too high, and remember to create a slight dip in the center of each one since the meringues will hold the ice cream once they are baked.
6. Approximately 60 minutes of baking will suffice, or until the meringues seem dry, feel dry, and seem as if they might just lift off the parchment easily. Once the hour is up, turn off the oven and let the meringues cool completely within. The heating element might be turned off, but the oven is still a toasty place. A slightly open door at this stage allows for some nice airflow to help bring the temperature down in the oven without the danger of too much moisture causing the meringues to collapse.
7. In another bowl, combine the heavy cream and powdered sugar and whip them together until soft peaks form.
8. After the meringues have cooled, top each with a dollop of whipped cream.
9. Place the strawberries, blueberries, and raspberries on top of the whipped cream.
10. If desired, garnish with mint leaves and serve right away. Enjoy your Patriotic Pavlovas!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowls (at least two)
5. Electric mixer (stand or handheld)
6. Measuring cups and spoons
7. Spoon or piping bag
8. Rubber spatula
9. Knife (for hulling and halving strawberries)
10. Cooling rack (optional)
11. Serving plate or platter
FAQ
- Can I make the pavlovas ahead of time?You can bake the pavlovas the day before and store them at room temperature in an airtight container. Topping them just before serving will ensure that they’re as fresh as possible.
- Can I use different fruits?
Yes, you can substitute your favorite fruits. Consider using blackberries or kiwi for a different flavor profile. - Is there a substitute for cornstarch?Cornstarch is preferred for achieving the best texture; however, potato starch can be used as a substitute.
- Why is vinegar used in this recipe?The egg whites are stabilized by the vinegar, and it is what gives the pavlova its crisp exterior.
- Can I use a hand mixer instead of a stand mixer?Indeed, a hand mixer is perfectly adequate for beating egg whites, although it might require a bit more time to reach the stiff peaks stage.
- How do I know when the meringue is done baking?The pavlova ought to be pale and dry to the feel. It ought also to come easily and cleanly from the parchment paper it’s been baked on without leaving any residue.
Substitutions and Variations
Superfine sugar can be used instead of granulated sugar to achieve a smoother meringue texture.
Almond extract can be used in place of vanilla extract for an aromatic, nutty flavor.
Lemon juice can serve as a substitute for white vinegar in the meringue as an acidic agent.
Arrowroot powder can be used as a substitute for cornstarch to achieve the same thickening effect.
Coconut cream can be used to make a dairy-free version of recipes that call for heavy cream.
Pro Tips
1. Ensure Egg Whites are at Room Temperature: For the best volume when beating, make sure your egg whites are at room temperature. This will help them whip up to their full potential, resulting in fluffier meringues.
2. Gradual Sugar Addition: Add the sugar slowly, a tablespoon at a time, to ensure that it fully dissolves in the egg whites. This prevents graininess and helps achieve that smooth, glossy finish to the peaks.
3. Cornstarch for Stability: Don’t skip on adding cornstarch, as it helps stabilize the meringue. This will give your pavlovas a crisp exterior and a soft interior.
4. Avoid Moisture: When cooling your meringues, ensure that there is not much moisture in the environment, as humidity can cause meringues to become sticky and collapse.
5. Prep Berries Ahead: Wash and prepare the berries ahead of time, allowing them to dry fully. Excess moisture on the berries can cause the meringue to become soggy quickly.
Patriotic Pavlovas Recipe
My favorite Patriotic Pavlovas Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowls (at least two)
5. Electric mixer (stand or handheld)
6. Measuring cups and spoons
7. Spoon or piping bag
8. Rubber spatula
9. Knife (for hulling and halving strawberries)
10. Cooling rack (optional)
11. Serving plate or platter
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- Mint leaves for garnish (optional)
Instructions:
1. Your oven should be preset to 250°F (120°C), and a baking sheet should be lined with parchment paper.
2. In a bowl that is clean and dry, beat the egg whites at medium speed until they form peaks that are soft.
3. Slowly incorporate the granulated sugar while beating on high, until the mixture holds stiff, glossy peaks.
4. Carefully blend together the vanilla extract, white vinegar, and cornstarch until fully integrated.
5. Using a spoon or a piping bag, place the meringue mixture onto the baking sheet in small, individual circular shapes. Ensure that the meringues are relatively flat and not too high, and remember to create a slight dip in the center of each one since the meringues will hold the ice cream once they are baked.
6. Approximately 60 minutes of baking will suffice, or until the meringues seem dry, feel dry, and seem as if they might just lift off the parchment easily. Once the hour is up, turn off the oven and let the meringues cool completely within. The heating element might be turned off, but the oven is still a toasty place. A slightly open door at this stage allows for some nice airflow to help bring the temperature down in the oven without the danger of too much moisture causing the meringues to collapse.
7. In another bowl, combine the heavy cream and powdered sugar and whip them together until soft peaks form.
8. After the meringues have cooled, top each with a dollop of whipped cream.
9. Place the strawberries, blueberries, and raspberries on top of the whipped cream.
10. If desired, garnish with mint leaves and serve right away. Enjoy your Patriotic Pavlovas!
