Red White and Blue Pavlovas

Preheat oven to 225 F.

In the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and salt; use a whisk to mix the ingredients and break up the eggs until they’re frothy.

Place the bowl on the stand mixer and use whip attachment to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage.

Place meringue in a large pastry bag fitted with a large round tip or use a spoon to form 4-inch circles of meringue on parchment paper lined sheet pans.

Bake meringue disks for 90 minutes, then turn the oven off and allow meringues to cool completely without opening the door (I often leave them in there overnight).

Store in an airtight container. Makes at least twelve 4-inch meringue disks.

To make 6 pavlovas: Place 6 meringue disks on dessert plates; top with 1/2 cup of whipped cream and 1/3 cup mixed berries. Serve right away.

Note: For best results, do not attempt to make meringues in high humidity conditions.

For the whipped cream: Combine the whipped cream ingredients in a medium sized bowl. Use a whisk or handheld electric beater to whip until doubled in volume.