You know summer really begins when the 4th of July festivities kick off! From the feasting to the fireworks to the family time, Independence Day is where the party is at. The weather is beautiful this time of the year so we usually have no problems taking the celebrations outdoors with a good old-fashioned cookout. From a delicious patriotic potato salad to a festive American Flag Pie, we’ve got no shortage of red, white and blue recipes to help celebrate the nation’s independence in style. Last year, we did some pretty adorable summer berry parfaits, and we’re thinking of dessert again this year in the form of Mini Berry Pavlovas. Light and airy homemade merengue shells are the perfect vehicle for its fresh fruit and cream filling. Pavlovas are such an elegant and underrated confection with its crisp yet soft texture with a delicate flavor that’s complemented by the sweet, tartness of summer’s finest berries.
Plump, juicy gems that are equally delicious as they are gorgeous, many berries are at their peak during the summertime. Their intense sweetness and luscious texture make them an easy snack to munch on. A much more nutritious option than candy, berries offer a lovely sweetness and succulent texture that goes delicious with all sorts of recipes. They’re full of antioxidants and vitamins and are worth their weight in health benefits, making them some of nature’s best superfoods all around. From the commonly found blueberries and raspberries to the more unique finds such as goldenberries (also known as cape gooseberries), we offer a wide seasonal selection that’s bound to fit your culinary needs. Toss them into a scrumptious Challah French Toast, Breakfast Quinoa, crepes and other sweet treats.
Mini Berry Pavlovas
Yields: 8 servings
For the pavlovas
- 4 large egg whites
- 1 cup of white granulated sugar
- 1/2 tablespoon of cornstarch
- 1 teaspoon of white distilled vinegar
- 1 teaspoon of vanilla extract
For the topping
1. Line a baking sheet with parchment paper and preheat the oven to 250 degrees.
2. Use an electric mixer to whip the egg whites until soft peaks begin to form. Slowly add in the white granulated sugar while the mixer is still running.
3. When the mixture has thickened and become glossy, fold in the pistachios, cornstarch and vanilla extract.
4. Using a spatula, divide the mixture into 8 equally sized mounds, while making sure to shape a small well in the center of each mound. Space these mounds about 1 inch apart.
5. Bake the pavlovas for about 1 hour. When they are finished baking, they should look slightly browned at the sides and dry to the touch. Leave them in the oven with the oven door open and allow for them to cool completely.
6. While the pavlovas are cooling, prepare your pastry cream or vanilla pudding according to the package instructions.
7. Spoon a dollop of your filling into each pavlova. Top with the raspberries and blueberries. Garnish with fresh mint leaves and serve immediately. Do not refrigerate.