Pavlova is typically served as a large "meringue cake", a crunchy outer coating with a soft gooey middle. I made these pavlovas smaller for easy party food (they were each about 3 inches wide). If making them again, I would suggest even smaller, bite-sized portions for even easier dessert poppers.
This dessert is then accessorized with a colorful mix of berries and mint, resulting in a pretty dessert, ready to go out on the town in style.
6 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
1/2 teaspoon rosewater (or vanilla extract)
Fresh mixed berries (blueberries, strawberries, blackberries, raspberries)
- Preheat oven to 275°. Line a large baking sheet with parchment paper.
- In a large bowl, whip egg whites, cream of tartar and salt, with an electric mixer, starting on low and increasing to medium speed until soft peaks start to form, about 2 to 3 minutes.
- Increase speed to medium-high; slowly add sugar. After a few more minutes of mixing, add in rosewater (or vanilla) Increase speed mix until mixture becomes glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
- Pipe or spoon the meringue into small round mounds about 2” wide on the baking sheet. With the back of a spoon, create an indentation in the middle of the mound for filling after baking.
- Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and still white in color, before they become tan or cracked.
- Allow to cool on a wire rack. Serve topped with lemon curd, mixed fresh berries and a garnish of mint.