Gluten Free Red, White and Blue Pavlova Recipe
There are a lot of things to love about Australia; the spectacular Sydney Harbor, the Great Barrier Reef, those fabulous Australians, and Pavlova.
Pavlova is a dessert every gluten-free cook should have in their dessert repertoire. It is naturally gluten-free, easy to make, and utterly delicious.
I decided to make an all-American Pavlova for this Fourth of July. Decked out in red, white, and blue, this dessert with roots in Australia and New Zealand can become a new American classic. I made this dessert into mini servings so that you can serve them to guests for your 4th of July barbecue.
To make a good Pavlova, you need to start with good-quality eggs. I use Nature’s Yoke pasture-raised, free-range eggs. I also use organic berries, organic sugar, and pure vanilla extract (as always! I never use the imitation stuff).
Happy Fourth of July!
Gluten-Free Red, White & Blue Pavlovas
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
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THAT is completely spectacular and that is exactly what I'm making too! Except I'm using an interesting recipe of Nigella's.
http://www.msnbc.msn.com/
id/31686109/ns/today_food_and
_wine-today_food_recipe/
Have a great one!
Darn, I need another towel to wipe the drool off my chin–thins looks so great and colorful-Happy 4th!
Absolutely stunning. I am sure it tastes as good as it looks, too. I love all meringue variations. Not only is is naturally gluten-free but they're easy to make sugar-free too.
BEAUTIFUL!!!!!! I love this idea for a great gluten free treat!! So patriotic! :)
One doesn't have to have celiac to drool over that Pavlova!!
Happy 4th to you and the family!
Absolutely glorious Carol! Well done…this will be perfect for the forthcoming 4th of July celebrations!
Just gorgeous.
You know, of course, they were created in honour of Anna Pavlova, a great ballerina who died in the first half 20th c.
Nancy c
oh, and, by the way, I made some for me and my weight-watching friends one year for our parish retreat. I used Splenda, brought some berries and low-fat, sugar-free vanilla yogurt to put on top. THE MEN ATE THEM ALL and asked for more for the next potluck!
go figure!
you can make them as individual servings and it's great buffet dessert.
N
Wow! That looks amazing!
I just added it to my 4th of July post on my kids blog http://activitypagesforkidswithcreativeminds.blogspot.com/2009/07/free-4th-of-july-coloring-pages.html
We are waiting on some tests for my oldest to see if he has celiac.
Wow, this looks fantastic!
This is a delicious looking eat. What a great idea! We had beautiful fireworks in our area. Happy 4th!
What a beautiful gluten-free dessert! Thanks for sharing. Hope you had a happy 4th!
Wow, that is gorgeous, Carol! That would set off a different kind of fireworks … little taste explosions! ;-)
Happy 4th!
Shirley
This looks amazing!
Thanks for your comment on my blog. I've added you to my favorite blog list. I'm supposed to be staying away from gluten, so I could benefit from your inspiration!
Though I feel unpatriotic to say it, that looks so much better than the Kiwi version with kiwifruit on the top (there is a bit of a battle between Aussie and NZ about who invented the Pavlova).
gluten free Bookand Gluten Free Cookbook with Gluten Free Recipes for a Gluten Free Diet Guidelines, Recipes for Celiac Disease and Coeliac Disease, Celiac Sprue and Non Tropical Sprue Diet, Cookbook for Endemic Sprue and Gluten Enteropathy, Recipes for Guten Sensitive Enteropathy and Gluten Intolerance.
Hello! That's an absolutely wonderful cake you've made there. I hope it's alright that I borrow a picture (linked and credited, of course) for a post about 4th of July desserts on my blog. If you'd rather I remove it, please let me know.
Here's the entry if you want to take a look: http://eatingforamateurs.blogspot.com/2009/07/americans-make-desserts.html
Absolutely love the way your presentation. I tried to replicate your dessert but it didn't look as good as yours. Still yummy though! (I used fresh raspberries, they're in season!)
your pav looks fantastic – my mum often makes pavlova for the gluten free in our family – I love how you get the red white and blue in
I love me some pavlova and that, Carol, is nothing short of stunning! It's enough to make me want to get on a plane and jet in for a slice of the action :)
This is so elegent and beautiful!
I have the worst luck with mereuinge but this makes me want to try it again! Yum!
OMG! i have been wanting your chili recipe. YES!!! so glad you posted it. i enjoyed our talk today. oh and p.s. the photo of the chili…beautiful.
xo.
Yummy! It's a traditional Kiwi Christmas dessert [was actually made in New Zealand first… yup, it's been proven.] and it's making my dull winter day feel much brighter. Thanks for posting!
I make it heaps at home and the trick is to make it overnight so there is no need to open the oven door until it is completely cooled.
what a gorgeous piece of work!! thank you for your entry. .
What a delicious pavlova! I may have to cook one up tonight! :)
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Can this be made using coconut creme?
Hi Ellen,
Yes, you can use coconut cream. I recommend refrigerating the can for 24 hours, then just scoop out the solidified part and whip that up. This recipe gives instructions for whipped coconut cream, if you haven’t made it before.
Enjoy!
xo,
Carol
My daughter is allergic to corn and most grains. Is there a good substitute for the cornstarch for a recipe like this? Could you use arrowroot, or cassava?
Hi Nancy,
You can actually leave it out altogether and it will still come out great. Sometimes I add cornstarch to my pavlovas and sometimes not, so no big deal if you take it out!