Gluten Free Red, White and Blue Pavlova Recipe
Updated Jun 17, 2025, Published Jun 30, 2019
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Gluten-Free Red, White & Blue Pavlovas – A Light and Lovely Patriotic Dessert
There’s just something magical about a dessert that’s as beautiful as it is delicious. These Gluten-Free Red, White & Blue Pavlovas are exactly that. With crisp meringue shells, a creamy whipped filling, and a crown of fresh berries, they’re perfect for summer celebrations—especially the 4th of July!
Although they look fancy, pavlovas are surprisingly easy to make with a little patience and the right ingredients. Whether you’re hosting a festive barbecue or simply want to serve something fresh and elegant, this naturally gluten-free dessert always impresses.
Table of Contents
Why You’ll Love This Recipe
- Visually stunning: The red raspberries, white whipped cream, and deep blue blueberries create a patriotic palette that looks beautiful on any dessert table.
- Naturally gluten-free: No substitutions needed—this dessert is safe and satisfying for gluten-free eaters.
- Light and refreshing: Unlike heavy baked goods, pavlovas are crisp and airy with a melt-in-your-mouth center.
- Make-ahead friendly: You can prepare the meringues in advance and assemble just before serving.
- Perfect for summer: Cool, fruity, and not too sweet—ideal for warm-weather celebrations.
What You Will Need
Here’s what you’ll need to make these berry-topped pavlovas:
- Egg whites
- Kosher or fine sea salt
- White vinegar
- Granulated sugar
- Gluten-free cornstarch
- Pure vanilla extract
- Cold heavy whipping cream
- Powdered sugar
- Frozen raspberries (for the sauce)
- Balsamic vinegar (optional for depth in the raspberry sauce)
- Fresh raspberries
- Fresh blueberries
- Fresh mint (for garnish)
Tips and Variations
- Room temperature eggs whip better: Let your egg whites sit out for 30 minutes before beating.
- Use superfine sugar: It dissolves more easily into the meringue and helps create that perfect crisp shell.
- Cool completely in the oven: This ensures the meringue stays dry and stable—don’t skip it!
- Switch up the fruit: Try strawberries, blackberries, or even kiwi for a fresh twist.
- Add a citrus note: Fold in a bit of lemon zest to the whipped cream for extra brightness.
Frequently Asked Questions
Can I make pavlovas ahead of time?
Yes! The meringue shells can be made a day or two in advance. Just store them in an airtight container at room temperature.
What if I don’t have cornstarch?
Arrowroot powder can work as a substitute in equal amounts if you’re avoiding corn.
How do I keep them from getting soggy?
Only fill the pavlovas right before serving to keep the meringue crisp. You can prep all the components ahead and assemble quickly when ready.
Is the raspberry sauce necessary?
Not at all! But it does add a nice contrast to the sweetness of the cream and meringue. You can skip it or swap in another fruit-based drizzle.
These Gluten-Free Red, White & Blue Pavlovas are a delightful dessert option that’s as fun to make as it is to eat. Whether you’re celebrating Independence Day or just want something light, fruity, and stunning, these pavlovas are sure to become a new favorite.
For more Pavlova recipes, go HERE
Happy Fourth of July!
Gluten-Free Red, White & Blue Pavlovas
Equipment
- 2 Silicon Baking Mats
- 1 Stand Mixer
Ingredients
- 4 large egg whites, room temperature
- Pinch of kosher or fine sea salt
- 1 teaspoon white vinegar
- 1 cup sugar
- 2 teaspoons gluten-free cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 (12-ounce/340-gram) package frozen raspberries, thawed
- 1 teaspoon balsamic vinegar, (optional)
- ½ pint fresh raspberries
- 1 pint fresh blueberries
- Mint sprigs, for garnish
Instructions
- Preheat the oven to 200°F. Line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer, fitted with a whisk attachment, beat the egg whites, salt, and vinegar until they start to foam, about 1 minute. With the mixer running slowly, add the sugar and continue to beat until it forms firm, shiny peaks, about 4-5 minutes. Sift the cornstarch onto the egg whites, add the vanilla, and beat in.
- Divide the mixture into 6 equal dollops. With the back of a spoon, create a well in the center of each dollop.
- Bake for 1½ hours and then turn off the oven and let cool completely in the oven.
- Beat the heavy whipping cream with the powdered sugar until it forms soft peaks. Do not over beat.
- Put thawed frozen raspberries and balsamic vinegar (if using) in a blender and blend until smooth. Strain through a sieve.
- When the meringues are completely cooled, peel off the parchment paper and place on a plate or serving platter. Spoon or pipe the cream into the meringues. Top with berries, drizzle with raspberry sauce, garnish with mint sprigs, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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