Gluten Free Red, White and Blue Pavlova Recipe
There are a lot of things to love about Australia; the spectacular Sydney Harbor, the Great Barrier Reef, those fabulous Australians, and Pavlova.
I decided to make an all-American Pavlova for this Fourth of July. Decked out in red, white, and blue, this dessert with roots in Australia and New Zealand can become a new American classic. I made this dessert into mini servings so that you can serve them to guests for your 4th of July barbecue.
To make a good Pavlova, you need to start with good-quality eggs. I use Nature’s Yoke pasture-raised, free-range eggs. I also use organic berries, organic sugar, and pure vanilla extract (as always! I never use the imitation stuff).
Happy Fourth of July!
Gluten-Free Red, White & Blue Pavlovas
- 4 large egg whites , room temperature
- Pinch of kosher or fine sea salt
- 1 teaspoon white vinegar
- 1 cup sugar
- 2 teaspoons gluten-free cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 (12-ounce/340-gram) package frozen raspberries, thawed
- 1 teaspoon balsamic vinegar (optional)
- ½ pint fresh raspberries
- 1 pint fresh blueberries
- Mint sprigs , for garnish
- Preheat the oven to 200°F. Line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer, fitted with a whisk attachment, beat the egg whites, salt, and vinegar until they start to foam, about 1 minute. With the mixer running slowly, add the sugar and continue to beat until it forms firm, shiny peaks, about 4-5 minutes. Sift the cornstarch onto the egg whites, add the vanilla, and beat in.
- Divide the mixture into 6 equal dollops. With the back of a spoon, create a well in the center of each dollop.
- Bake for 1½ hours and then turn off the oven and let cool completely in the oven.
- Beat the heavy whipping cream with the powdered sugar until it forms soft peaks. Do not over beat.
- Put thawed frozen raspberries and balsamic vinegar (if using) in a blender and blend until smooth. Strain through a sieve.
- When the meringues are completely cooled, peel off the parchment paper and place on a plate or serving platter. Spoon or pipe the cream into the meringues. Top with berries, drizzle with raspberry sauce, garnish with mint sprigs, and serve.
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