Instructions

First, make the raspberry sauce by blending the raspberries and sugar together. Sieve out the seeds for a more finished look. Set aside. Preheat the oven to 400F. In a very clean large ceramic, glass or metal bowl, beat the eggs whites until soft and foamy. As you continue to beat the egg whites, add in the sugar one tablespoon at a time. Beat until well incorporated after each spoonful. Add in the cream of tartar with the final spoon of sugar. Keep beating until you get a glossy mixture that doesn’t budge when you tilt the bowl. Scoop the meringue into 6 rounds onto a baking sheet covered with parchment paper. Do not overstyle them, as they could deflate. Gently drizzle some raspberry sauce onto each. Use a toothpick to swirl it into each pavlova. Again, try not to over-handle. Before placing the pavlovas in the oven, reduce the temperature to 250F. Bake on the lower shelf for 70-80 minutes, until they are ivory (not browned). Resist the urge to open the oven door. Turn the heat off and let the pavlovas cool in the oven with the door propped oven with a wooden spoon. Let cool inside the oven for at least an hour or up to overnight. Taking them out too soon can result in them cracking and/or deflating. Once cooled, remove from the oven and decorate with more raspberry sauce, fresh raspberries and chopped pistachios.

Ready to practice some culinary magic? These dreamy, cloud-like desserts are basically made with 2 main ingredients: egg whites and sugar.

Cream of tartar helps stabilize the fluffy clouds that result from lots of beating and swirls of raspberry sauce give them a sweet, tart kick and a beautiful crimson touch.

Pavlovas are named after their inventor–Russian ballerina Anna Pavlova. Whip them up and try not to pirouette as you celebrate their melt-in-your-mouth goodness.

Raspberry Swirl Mini Pavlovas

Ingredients:

For the pavlovas:

• 6 egg whites
• 200 grams powdered sugar
• 1 tsp Anthony’s Goods Cream of tartar
• Fresh raspberries, chopped pistachios for decorating

For the raspberry sauce:

• 200 grams fresh or frozen raspberries
• 2 tbsp powdered sugar
• 1 tbsp rose water (or more, to taste)

Directions:

1. First, make the raspberry sauce by blending the raspberries and sugar together. Sieve out the seeds for a more finished look. Set aside.
2. Preheat the oven to 400F.
3. In a very clean large ceramic, glass or metal bowl, beat the eggs whites until soft and foamy. As you continue to beat the egg whites, add in the sugar one tablespoon at a time. Beat until well incorporated after each spoonful. Add in the cream of tartar with the final spoon of sugar. Keep beating until you get a glossy mixture that doesn’t budge when you tilt the bowl.
4. Scoop the meringue into 6 rounds onto a baking sheet covered with parchment paper. Do not overstyle them, as they could deflate.
5. Gently drizzle some raspberry sauce onto each. Use a toothpick to swirl it into each pavlova. Again, try not to over-handle.
6. Before placing the pavlovas in the oven, reduce the temperature to 250F. Bake on the lower shelf for 70-80 minutes, until they are ivory (not browned). Resist the urge to open the oven door. Turn the heat off and let the pavlovas cool in the oven with the door propped oven with a wooden spoon. Let cool inside the oven for at least an hour or up to overnight. Taking them out too soon can result in them cracking and/or deflating.
7. Once cooled, remove from the oven and decorate with more raspberry sauce, fresh raspberries and chopped pistachios.

Yields: 6 mini pavlovas

Prep time: 30 minutes

Total time: 2 hours and 50 minutes