June is almost over, which means one important thing… it’s time to get your Fourth of July on! Break out the red, white, and blue decorations, get your sparklers ready, and start planning an epic Independence Day menu. Wanna set off some fireworks at your party? Whip up our Patriotic Pavlova for dessert! Read on for the star-spangled recipe.
Ingredients:
- 4 egg whites, room temperature
- 1 cup granulated sugar, plus 1 Tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1 Tablespoon vanilla extract, plus 1 teaspoon vanilla extract
- 2 1/4 teaspoons white vinegar
- 2 1/2 cups heavy whipping cream
- fresh strawberries, raspberries, blueberries, and blackberries
Instructions:
1. Preheat oven to 250 degrees Fahrenheit. In a stand mixer, beat egg whites until peaks form. Gradually add 1 cup sugar, cornstarch, 1 tablespoon vanilla, and white vinegar. Beat until meringue is stiff and glossy.
2. Mound meringue mixture onto a sheet pan lined with parchment paper. Shape into an 8- or 9-inch circle. Bake for 1 hour 10 minutes. Turn the oven off and let the meringue cool completely.
3. In a stand mixer, beat heavy whipping cream until soft peaks form. Add 1 tablespoon sugar and 1 teaspoon vanilla. Mix to combine. Top the meringue with whipped cream and fresh berries. Enjoy!
Preheat oven to 250 degrees Fahrenheit. In a stand mixer, beat egg whites until peaks form. Gradually add one cup sugar, cornstarch, one tablespoon vanilla, and white vinegar. Beat until meringue is stiff and glossy.
Mound meringue mixture onto a sheet pan lined with parchment paper. Shape into an eight or nine-inch circle.
Bake for one hour and 10 minutes. Turn the oven off and let the meringue cool completely.
In a stand mixer, beat heavy whipping cream until soft peaks form. Add one tablespoon sugar and one teaspoon vanilla. Mix to combine. Top the meringue with whipped cream and fresh berries.
Add a few sprigs of fresh mint. How gorgeous is that?!
You’ll wow all of your Fourth of July party guests with this showstopper.
*Insert heart-eye emoji here*
Serve dessert with a cool glass of rosé or some Champagne.
And then take your pavlova to the next level with SPARKLERS!
Happy Fourth of July!
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Recipe Development and Food Styling: Francesca Bean
Styling: Cassidy Miller
Photography: Chris Andre