Every time I make meringue, it strikes me as being a bit magical – the way that simply beating together egg whites and sugar turns into a frothy bowl of snowy white peaks, and then baking in a low, slow oven produces airy clouds of crunchy sweetness. Magic, I tell you. These pavlovas are flecked with vanilla beans, and serve as a light-as-air vessel for whipped cream and whatever fruit happens to be in season. At this time of year, that’s pretty much everything, so I filled these with strawberries, blueberries, peaches and cherries for a shock of vivid color. And by the way, these pavlovas may look like a fancy dinner party dessert, but the truth is, they really only require about 10 minutes of hands-on prep time. (Shhh…let’s just keep that our little secret.) Keep reading for more eye candy and the recipe… 

Plates and napkins by Anthropologie.

The meringues, just waiting to be filled…

Individual Vanilla Bean Pavlovas

*makes 8 pavlovas


  • 4 egg whites, room temp
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 vanilla bean
  • 1 cup heavy cream, whipped (with a little sugar)
  • Fresh fruit for garnish – raspberries, blueberries, sliced strawberries, peaches or cherries


  1. Preheat oven to 200 degrees, adjust oven rack to the center and line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer with the whisk attachment, beat egg whites on medium high until thick. With motor running, add sugar very gradually. Add salt, cream of tartar, and seeds from vanilla bean.  Continue beating on high until mixture is glossy and holds stiff peaks.
  3. Drop 8 scoops of mixture (about 1/3 cup each) onto the parchment-lined baking sheet. With the back of a spoon, make a well in the center of each meringue.
  4. Bake for 2 hours, then turn off oven and allow meringues to cool in the oven for 2 hours.
  5. To assemble: top each meringue with a dollop of whipped cream, then top with fresh fruit. Sprinkle with a bit of sugar and serve!

*images by Camille.

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Comments (12)
  1. 1
    Clara June 5, 2012 at 8:36 am

    These are gorgeous, Camille! The plates provide the perfect palette for the colorful fruit.

  2. 2
    Andrea June 5, 2012 at 9:00 am

    Looks delicious, and it sounds quite easy!! 🙂
    xo Andrea
    Wonderful and Marvelous

  3. 3
    Laura June 5, 2012 at 9:22 am

    Yum! I love meringue. What a great summer dessert!

  4. 4
    Amy June 5, 2012 at 11:42 am

    I’ve been dying to make meringues – this may be the recipe to get me to attempt to make them. They just look so fluffy and light. Bravo!

    mon amy

  5. 5
    Jacquelyn | lark&linen June 5, 2012 at 11:44 am

    This is EXACTLY what I’m craving!

  6. 6
    rachael adele June 5, 2012 at 3:22 pm

    i love a pretty dessert!

  7. 7
    Kirbi Knop June 5, 2012 at 10:37 pm

    I love the plates!!! Looks amazing I will have to try these!

  8. 8
    delia June 5, 2012 at 10:54 pm

    Mmm dessert… Love how colorful the photos are 🙂


  9. 9
    Ana June 6, 2012 at 9:17 am

    those look amazing…

  10. 10
    Supal {chevrons and éclairs} June 24, 2012 at 10:12 am

    Just wanted to let you all know that I’m going to be making these {with the addition of almond extract} for my dad’s birthday party!

    • Camille Styles June 24, 2012 at 3:49 pm

      Love the idea of the almond addition…such a great complement to peaches or raspberries!