Get into the holiday spirit with fluffy, white pavlovas.
That’s where Ivy’s White Christmas Pavlovas come in.
These ethereally light, individually-portioned desserts will be a ray of sunshine on your dessert spread.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kay E. Clarke
Did we mention that they’re gluten-free?
“The Pavlovas' crackly crusts and marshmallowy centers pair well with my boozyTriple B Milk Punch.”
These White Christmas Pavlovas will be a stunning finale to your holiday meal.
Line 2 large baking sheets with parchment paper.
Whisk together sugar and cornstarch in a bowl; set aside.
Beat egg whites with an electric mixer fitted with a whisk attachment on medium-high speed for 1 minute.
Add cream of tartar and salt; beat until combined, about 30 seconds.
(Do not overbeat.)
Reduce speed to low, and beat in 12 teaspoon of the vanilla.
Gently spoon about 13 cup egg white mixture onto prepared baking sheet in a 3 12-inch circle.
Repeat with remaining egg white mixture, creating 12 circles total on the 2 prepared baking sheets.
(They should have crisp exteriors and chewy interiors.)
Meanwhile, chill bowl of a stand mixer and whisk attachment for 30 minutes.
Add sour cream, and beat until stiff peaks form, about 30 seconds.
Beat in remaining 1 teaspoon vanilla until just combined.
Arrange meringues on a serving platter, and top each with about 14 cup whipped cream mixture.
Garnish Pavlovas with toppings.
