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Recipe Card: Mini Pavlovas with Raspberries

Amassing recipe cards traditionally started with the bridal shower, when guests were asked to share their favorite recipes with the nearlyweds. Nowadays you can find any recipe at the click of a button; no more "I know it's in here somewhere, I wrote it on the back of a napkin!" (Mom). While your recipe box might not be overflowing with the handwritten cards (or napkins) from yesteryear, we're hanging on to the idea by offering our very own monthly recipe card column. We'll be featuring easy, yummy, beautiful recipes for you to add to your collection, however you choose to store it.

We couldn't help but notice these mini meringues seem like the perfect sweet Valentine's Day treat. A bit more heartfelt than store bought chocolates (although we won't complain about those either!), with their homemade whipped cream and fresh raspberry topping, they look positively gourmet. They'd also make a stylishly tasty addition to a tea-time bridal shower or bridesmaid's brunch. 

From Valley & Co.:

Meringues have long been a favorite dessert of ours, but baking them at home seemed to offer up great possibilities for a dinner party dessert and the possibilities are endless! Pavlova infused with Earl Grey tea, topped with lemon curd, sprinkled with delicate powdered sugar, or embellished with mint. Oh, how heavenly!



4 large egg whites, room temperature

Pinch of salt

1 cup plus 2 tablespoons superfine sugar

1 teaspoon cornstarch

2 teaspoons white-wine vinegar

1 teaspoon pure vanilla extract

1 1/4 cups heavy cream, whipped

10 passion fruits, for serving (optional)

4 bananas, for serving (optional)

Mixed berries, such as raspberries, blueberries, strawberries, boysenberries, or blackberries, for serving (optional)


Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside. ***Editor’s note: we used ramekins as our template and adjusted the baking time by half. You can bake yours even smaller, but be sure to make up for the less baking time.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.

Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.


valley&coAleah and Nick Valley are the owners and operators of Valley & Co. Parties | Weddings | Lifestyle in the beautiful Emerald City {Seattle}. They're a husband + wife wedding and event planning and design duo™ {since 2003} who specialize in making life grand. Check out their event planning firm’s website to inquire about their services.

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