Gluten-Free Red, White and Blue Pavlovas

Gluten-Free Red, White and Blue Pavlovas

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.
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 6


  • 4 large Nature's Yoke egg whites
  • 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
  • 1/2 pt fresh raspberries
  • mint sprigs, for garnish


  • 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 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.


Serving: 1g

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Recipe Rating

Nature's Yoke - Free-Range Eggs