Pavlova snowballs made with a quick and easy meringue, topped with raspberries and sweetened shredded coconut. |
Pavlova snowballs made with a quick and easy meringue, topped with raspberries and sweetened shredded coconut. | Pavlova snowballs made with a quick and easy meringue, topped with raspberries and sweetened shredded coconut. |
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Pavlova Snowballs

  • Desserts
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5/5 - 17 Ratings
Prep Time 20-30 minutes
Cook Time
Serving Yield about 20 meringues

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.



For the meringue:

  • 5 large Pete and Gerry’s Organic Eggs, whites only (150g)
  • Pinch of salt
  • Pinch of cream of tartar
  • 1 cup (200g) granulated sugar
  • 1/2 cup (57g) confectioners’ sugar, sifted
  • 3/4 cup (85g) fresh or frozen raspberries, slightly crushed
  • 1/2 cup (50g) sweetened shredded coconut

Nutritional Information plus

Serv. Size: 1 meringue, Servings: 20 

Amount Per Serving: Calories 70, Fat Cal. 10, Total Fat 1g (2% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 40mg (2% DV), Total Carb. 14g (5% DV), Fiber 0g (0% DV), Sugars 14g, Protein 1g, Vitamin A (0% DV), Vitamin C (2% DV), Calcium (0% DV), Iron (0% DV), Vitamin D (0% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



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.


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).


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.


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.

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Jane Silvernail

January 04, 2020

Make sure sugar is completely dissolved or the meringues will weep. Total beating time should take around 10 minutes as you say. Check by rubbing a small amount of beaten whites between thumb and finger tips. If you can feel grains, it needs more beating. Also whites should be at room temperature for best results.

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[email protected]

January 05, 2020

Great tip, Jane! You're absolutely right that checking your meringue by hand is a great way to feel any sugar crystals that haven't dissolved yet. Hope you enjoyed these pavlova snowballs!

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