My little Fourth of July project, Red, White and Blue Mini Pavlovas, was inspired by I am a Food Blog! […]
My little Fourth of July project, Red, White and Blue Mini Pavlovas, was inspired by I am a Food Blog! I am a Food Blog was honored to win Saveur Magazine’s 2014 Editors’ Choice for Best Cooking Blog and Blog of the Year and rightly so. Steph, the woman who writes, photographs and cooks everything on I am a Food Blog, is immensely talented and it is pure joy browsing the recipes and posts that make up her site.
Red White and Blue Raspberry and Blueberry Pavlova Recipe, courtesy of I am a Food Blog
Preheat oven to 350 degrees. (I had to double this recipe to get 30 pavlovas)
2 large egg whites
1/4 cup sugar
1 teaspoon cornstarch
1/2 cup whipping cream
1/2 cup raspberries
1/2 cup blueberries
With an electric mixer, whisk the egg whites with the salt until peaks start to form. Slowly, add the sugar. Whip until the eggs are shiny and stiff. Sprinkle in the cornstarch and gently fold to combine.
Use a small cookie scoop and scoop the meringue into equal mounds on a parchment lined baking sheet. (In between each scoop, I rinsed cookie scoop in warm water, it makes it much easier for the next scoop to come out!) Place in the oven and immediately turn down to 300°F and bake for 20 minutes. Turn the oven off and leave in for another 20 minutes then remove from the oven. Cool completely.
To serve, top with whipped cream, raspberries and blueberries.
