Raspberry Pavlovas

Raspberry Pavlovas

Based on 7 ratings
L

LAPÂTISSERIE

Contributor

Difficulty

Medium 👍

Preparation

30 min

Baking

240 min

Resting

0 min

Ingredients

2Servings
70 g
raspberries (divided)
½
egg whites
12½ g
sugar
tsp
salt
12½ g
confectioner's sugar
45 g
heavy cream
g
vanilla sugar
MetricImperial

Utensils

immersion blender, oven, 2 bowls, fine sieve, hand mixer with beaters, baking sheet, parchment paper, piping bag, toothpick, bowl, cutting board, knife

How-To Videos

how-to-beat-egg-whites

How to beat egg whites

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal139
Fat7 g
Protein2 g
Carb16 g
  • Step 1/5

    Pre-heat oven to 90°C/190°F. Add egg whites to a bowl and beat together with sugar and salt until stiff. Sift the confectioner’s sugar and fold into the beaten egg whites. Purée some of the raspberries until smooth.
    • ½ egg whites
    • 12½ g sugar
    • tsp salt
    • 12½ g confectioner's sugar
    • g raspberries
    • immersion blender
    • oven
    • 2 bowls
    • fine sieve
    • hand mixer with beaters

    Pre-heat oven to 90°C/190°F. Add egg whites to a bowl and beat together with sugar and salt until stiff. Sift the confectioner’s sugar and fold into the beaten egg whites. Purée some of the raspberries until smooth.

  • Step 2/5

    Add meringue to a piping bag. Pipe 5-cm/2 in. wide circles onto a parchment-lined baking sheet. Leave some space between. Top with some raspberry purée and swirl with a tooth pick.
    • baking sheet
    • parchment paper
    • piping bag
    • toothpick

    Add meringue to a piping bag. Pipe 5-cm/2 in. wide circles onto a parchment-lined baking sheet. Leave some space between. Top with some raspberry purée and swirl with a tooth pick.

  • Step 3/5

    Bake the meringue in oven at 90°C/190°F for approx. 3 – 4 hrs., until dried.
    • oven

    Bake the meringue in oven at 90°C/190°F for approx. 3 – 4 hrs., until dried.

  • Step 4/5

    For the topping, mix heavy cream, confectioner’s sugar, and vanilla sugar and beat until foamy.
    • 45 g heavy cream
    • g vanilla sugar
    • bowl

    For the topping, mix heavy cream, confectioner’s sugar, and vanilla sugar and beat until foamy.

  • Step 5/5

    Top the Pavlovas with vanilla cream and garnish with halved raspberries. Enjoy!
    • 62½ g raspberries
    • cutting board
    • knife

    Top the Pavlovas with vanilla cream and garnish with halved raspberries. Enjoy!

  • Enjoy your meal!

    Raspberry Pavlovas

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