These mixed berry pavlovas are such an airy, beautiful dessert! They are so simple to make, and they are so delicious. My mother and I were actually surprised at how yummy they are. They are named after the ballerina Anna Pavlova because people claimed they were as light as she was. I hope that you have as much fun baking and decorating these as I did.

WHAT YOU WILL NEED:

• 2 large egg whites
• ½ cup of sugar
• Berries of your choice (I went with strawberries, raspberries, and some tiny rose petals)
• 1 heavy whipping cream
• ¼ cup of sugar

MERINGUE INSTRUCTIONS:

The trouble with meringues is that they crack really easily. Luckily, I have some tricks to help you avoid that!

1. I always start whisking the egg whites very slowly until they start to get foamy.

2. Once I can see it getting a little bit more foam, then I turn the mixer up to medium (look at the image below to see what I mean!).

3. Don’t forget to keep the oven temperature low. I baked these at 210 degrees Fahrenheit. I also let the meringues cool in the oven in order avoid changing the temperature around the meringues too quickly.

FINALLY, LET’S GET STARTED WITH THE MIXED BERRY PAVLOVAS!

1. Preheat the oven to 210 degrees Fahrenheit.

2. Put two egg whites in a large bowl. Then whisk them at a low speed until foam begins to form. Once you see foam in the mixing bowl, increase the speed to medium until the egg whites form stiff peaks.  

3. Add the granulated sugar a tablespoon at a time whisking until they are combined.

4.  Now it’s time to pipe the meringues.

5. Line the baking tray and fill the piping bag with meringue. I like to use the star tip because it gives the meringue nests a cute texture.

6. Start with a dot in the middle. Go around in a continuous circular motion, and then around again to make the outside of the nest.

7. Keep going until you have used up the meringue mixture.

9. Place them into the oven for 1 hour and 45 minutes.

10. Once they are cooked, turn off the oven and leave the meringues inside until the oven is cooled to prevent cracking.

11. Mix the heavy whipping cream and sugar to fill the inside of the nests.

12. I also put some chocolate cake pieces in the whipped cream. (I’ve linked a recipe to one of my other blog posts about chocolate cakes.)

13. Finally top with your choice of mixed berries and enjoy!

These gorgeous dishes were a gift from my friend Andrea Flores. She has amazing taste and always gives me the most beautiful birthday gifts. I wish I could give you the link to them, but I have no idea where they’re from!

Enjoy this yummy, beautiful treat! I hope you love these mixed berry pavlovas as much as I do. They are perfect for a light summer treat!

xx, Haley

categories: Sweet Tooth / tagged: Chocolate Cake, Lavender for Luck, mixed berry, Pavlova, Sweet Tooth

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OATMEAL RAISIN COOKIES

These oatmeal raisin cookies are easy and perfect for fall! They taste delicious, and your house will smell delicious too! I remember my mom would make cookies every time it rained, so on a rainy day, I decided to make this blog post! If you aren’t a fan of raisins, you can easily substitute them for chocolate chips. I hope you like them as much as my family does!

WHAT YOU WILL NEED:

• ½ teaspoon ground cinnamon
• ½ cup brown sugar
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup unsalted butter (room temperature)
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• ½ teaspoon baking soda
• 1 ½ cups old-fashioned rolled oats
• 1 cup raisins

INSTRUCTIONS:

1. Mix your flour, cinnamon, baking powder, and salt in a bowl, and set it aside.

2. Use a mixer to cream together your butter, brown sugar, and granulated sugars for 1-2 minutes or until it looks will combined.

3. Add the egg and vanilla extract. Then mix until fully combined.

4. Slowly mix in the flour blend that you set aside. Mix it until combined.

5. Mix the oats and raisins together in a separate bowl, and then add them to the mixing bowl until they are fully combined, making sure to scrape the sides of the bowl as needed.

6. Cover the mixture with plastic wrap, and refrigerate until easier to handle.

7. Preheat the oven to 350 degrees. Grease two large baking sheets, and set them aside.

8. Once the dough is chilled, you can use a 2 tablespoon cookie scoop to size out the dough before putting it on the pan.

9. Form the dough into balls and gently flatten them (not completely). Leave room for them to spread out as they bake.

10. Bake for 10-12 minutes, or until the edges become golden brown. Let cool for about 30 minutes to allow them to bake thicker.

I hope you enjoy these yummy fall cookies! They are perfect for a cozy night in!

xx, Haley