Individual Pavlova Recipe

For the Shells

Preheat your oven to 200 degrees

Line baking sheets with parchment paper

Beat your egg whites with an electric mixer until they grow frothy.

Add the sugar a very little bit at a time (one Tablespoon at a time is a good guideline)

Add the Cream of Tartar

Put a large decorating tip in a pastry bag and fill it with the meringue

Pipe the meringue shells onto the parchment paper

Place in the oven for 2 hours. After 2 hours, turn off your oven and allow the shells to sit in the oven to cool and harden for another hour.

For the Chantilly Cream

Put your mixing bowl in the freezer or refrigerator for 10 minutes or so, to cool it.

Beat the whipped cream until it begins to firm and form soft peaks

Add sugar slowly

Add the Vanilla

Spoon the cream into your meringue shells and add fruit on top.

Chocolate Drizzle

Melt your chocolate in a microwave, double boiler, or chocolate candy melter and drizzle over your pavlovas

Top your chantilly cream with berries or other fruit of your choice. I like to use berries and add the chocolate drizzle after your have put some fruit into the cream.