Red White and Blue Pavlovas

from ButterYum

makes 6 Pavlovas (with leftover meringue disks to use another time)


  • 6 egg whites, room temperature
  • 3/4 teaspoon vanilla bean paste
  • 1 teaspoon cream of tartar
  • a pinch of fine salt
  • 1 cup superfine sugar  
  • 2 cups mixed berries (strawberries, blueberries, and raspberries)
  • 3 cups fresh whipped cream (recipe below)


  1. Preheat oven to 225F.
  2. In the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and a pinch of salt; use a whisk to mix the ingredients and break up the eggs until they're frothy.  
  3. Place bowl on stand mixer and use whip attachment to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage. 
  4. Place meringue in a large pastry bag fitted with a large round tip or use a spoon to form 4-inch circles of mernigue on parchment paper lined sheet pans.  
  5. Bake meringue disks for 90 minutes, then turn the oven off and allow meringues to cool completely without opening the door (I often leave them in there overnight).  
  6. Store in an airtight container.  Makes at least 12 4-inch meringue disks.

To Make 6 Pavlovas

  • Place 6 meringue disks on dessert plates; top each with 1/2 cup whipped cream and 1/3 cup mixed berries.  Serve right away.

Note: for best results, do not attempt to make meringues during high humidity weather.  

To make whipped cream:  combine 1 1/2 cups heavy cream with 3 tablespoons of confectioner's sugar and 3/4 teaspoon pure vanilla extract.  Use a whisk or hand held electric beater to whip until doubled in volume.