Carol KicinskiAuthorCarol Kicinski
RatingDifficultyIntermediate

Gluten-Free Red, White and Blue Pavlovas, made into mini servings, are perfect to serve to your Fourth of July guests. Pavlova is naturally gluten-free, easy to make, and utterly delicious.

Gluten-free pavlova, mini size, with red and blue berries

Yields6 Servings
Prep Time40 minsCook Time1 hr 30 minsTotal Time2 hrs 10 mins

 pinch of kosher salt
 1 tsp white vinegar
 1 cup sugar
 2 tsp gluten-free cornstarch
 1 tsp vanilla
 1 cup cold heavy whipping cream
 2 tbsp powdered sugar
 12 oz frozen raspberries, thawed
 1 tsp balsamic vinegar
 ½ pt fresh raspberries
 mint sprigs, for garnish

1

Preheat the oven to 200°F. Line two baking sheets with parchment paper or silicone baking mats.

2

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.

3

Divide the mixture into 6 equal dollops. With the back of a spoon, create a well in the center of each dollop.

4

Bake for 1½ hours and then turn off the oven and let cool completely in the oven.

5

Beat the heavy whipping cream with the powdered sugar until it forms soft peaks. Do not over beat.

6

Put thawed frozen raspberries and balsamic vinegar in a blender and blend until smooth. Strain through a sieve.

7

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.

Ingredients

 pinch of kosher salt
 1 tsp white vinegar
 1 cup sugar
 2 tsp gluten-free cornstarch
 1 tsp vanilla
 1 cup cold heavy whipping cream
 2 tbsp powdered sugar
 12 oz frozen raspberries, thawed
 1 tsp balsamic vinegar
 ½ pt fresh raspberries
 mint sprigs, for garnish

Directions

1

Preheat the oven to 200°F. Line two baking sheets with parchment paper or silicone baking mats.

2

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.

3

Divide the mixture into 6 equal dollops. With the back of a spoon, create a well in the center of each dollop.

4

Bake for 1½ hours and then turn off the oven and let cool completely in the oven.

5

Beat the heavy whipping cream with the powdered sugar until it forms soft peaks. Do not over beat.

6

Put thawed frozen raspberries and balsamic vinegar in a blender and blend until smooth. Strain through a sieve.

7

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.

Gluten-Free Red, White and Blue Pavlovas