Raspberry Pavlovas

Based on 5 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
30
min.
Preparation
240
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
280 g raspberries (divided)
egg whites
50 g sugar
¼ tsp salt
50 g confectioner's sugar
180 g heavy cream
9 g vanilla sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
139
Protein
2 g
Fat
7 g
Carb
16 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.
    • egg whites
    • 50 g sugar
    • ¼ tsp salt
    • 50 g confectioner's sugar
    • 30 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.
    • 180 g heavy cream
    • 9 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!
    • 250 g raspberries
    • cutting board
    • knife

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