Yesterday was Canada Day and it’s just about the Fourth of July! I made these mini red white and blue pavlovas as a nod to everyone celebrating. I wanted to make a Canadian flag out of mini pavlovas, but no matter how many times I rearranged, I just couldn’t figure it out. So…I went ahead and made an American flag instead. It’s kind of funny because I feel like the Fourth is such a huge holiday in the States, where as Canada Day is more of a casual kind of affair. Of course everyone grills and there are red and white strawberry shortcakes, but it’s nothing like those amazing flag cakes that Americans do.
Maybe it has to do with the fact that the American flag lends itself so easily to recreation in food? After my failed Canadian flag pavlova, I settled for a raspberry flag, which was cute in and of itself. And of course these little pavlovas are cute too! I just love pavlovas. I could eat about a million of them. They have that whole crispy marshmallow-y texture contrast thing going for them. Top them off with some softly whipped cream and fresh berries and you have yourself a surefire winner.
I don’t remember the first time I made meringues, but I do remember the first time I made a pavlova. It was a dark chocolate beauty topped off with a fluffy cloud of whipped cream and ruby red raspberries. I made a big one, so it cracked, but after putting the cream and berries on top, no one could tell the difference. It was so good that I decided to make it to bring to a barbecue at a friend’s place. For some reason it didn’t turn out so well the second time around so I crumbled everything up and layered it, trying to pass it off as a trifle. I got called out on it though – if I had known any better, I would have called it an Eton Mess!
These little guys are not messy at all, thanks to my trick of using a mini ice cream scoop to portion them out. I just dip my scoop into a little bit of water, shake it off and scoop away. I love it because you end up with uniformly sized meringues.
Happy Canada Day to all my lovely Canadians and Happy Fourth to our neighbors down south!
Red White and Blue Raspberry and Blueberry Pavlova Recipe
makes about 30 mini pavlovas
- 2 large egg whites
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1/2 cup whipping cream, whipped to soft peaks
- 1/2 cup raspberries
- 1/2 cup blueberries
Preheat the oven to 350°F.
With an electric mixer, or by hand, whisk the egg whites with the salt until peaks start to form. Add the sugar in a slow stream. Whip until the eggs are shiny and stiff. Sprinkle in the cornstarch and gently fold to combine.
Use a small cookie scoop and scoop the meringue into equal mounds on a parchment lined baking sheet. Place in the oven and immediately turn down to 300°F and bake for 20 minutes. Turn the oven off and leave in for another 20 minutes then remove from the oven. Cool completely.
To serve, top with softly whipped cream, raspberries and blueberries.