At its core, pavlova is a delicate, dreamy dessert. Why not add even more charm to the mix? These pavlova "snowballs" are dusted with shredded coconut, so even if there's no winter wonderland outside your door, you'll have one in your kitchen. Like all good pavlova, these miniatures have a satisfyingly crisp exterior with a light, airy center.

Directions

1. Preheat oven to 225F. Place egg whites, salt, and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment. Begin beating on medium speed until eggs are foamy, then add a quarter of the granulated sugar. Over 5-10 minutes, gradually increase the speed while adding remaining granulated sugar in three additional batches, beating for at least a minute between additions. Once all the granulated sugar is added, turn mixer to high and continue beating until the meringue is light, glossy, and forms stiff peaks.
2. Gently fold in the sifted confectioners' sugar in two batches (being careful not to deflate the meringue), then gently fold in crushed raspberries, just until evenly distributed (if using frozen raspberries, make sure they stay frozen until right before use).
3. Line a baking sheet with parchment paper. Drop meringue in mounds onto prepared baking sheet, using a 1/4 cup for each, spacing at least 2-inches apart. Sprinkle shredded coconut over top of meringues, using as much as needed for desired coverage.
4. Bake for 2 1/2 hours, then turn the oven off (do not open oven door) and allow meringues to sit in the oven for an additional 2 hours (if time allows, it works well to leave them in the oven overnight for a longer drying time). Once drying time has passed, remove from oven. Serve as is, or smashed open with whipped cream (see notes for recipe) and fresh berries on the side. Store meringues in an airtight container.

Farm Team Tips

Looking for a more classic-style pavlova to dress up your holiday dinner? Arrange snowball meringues in a wreath shape on a large serving plate. Dollop sweetened whipped cream (see below for recipe) on top of the meringues, and garnish with fresh berries over the whipped cream for a show stopping dessert centerpiece.

To make sweetened whipped cream: combine 1 cup (227g) heavy or whipping cream, 2 tablespoons sifted confectioners' sugar, and 1/2 teaspoon vanilla extract in a small bowl. Beat with a whisk (by hand or using a mixer) until stiff peaks form (yield: 2 cups sweetened whipped cream). This recipe can be doubled or tripled for a larger yield as needed.