Time: 2.5 Hours
3 Egg whites
¼ tsp Cream of tartar
½ C Sugar (fine sugar preferred)
1/2 tsp Vanilla extract
2 pints Blueberries
1 Lime zested and juiced
2 Pint Rasperries
1 C Sugar
Grated chocolate 🍫
1 T sugar
* Fran’s Chocolate is a family run business started by Fran herself in 1982. Their factory of confections is located in Georgetown but they also have four retail locations, one being in the Four Seasons, two blocks from Pike Place Market. Chocolate shavings add a colorful touch. In this recipe I used their matcha bar for a hint of green.
Orange Supremes: Slice off the top and bottom ends of the orange to flatten. Stand the orange up and go down the sides with a paring knife to remove the rest of the peel. Once all of the peel is removed you will go between each orange wedge to remove it from the connective membrane. Place in a bowl with 1 T sugar to macerate.
Preheat oven to 250 degrees
Line a baking sheet with parchment paper
In an electric mixer, combine the egg whites, cream of tartar and salt and beat on medium. When soft peaks begin to form increase the speed to high and slowly incorporate the ½ C sugar. Continue to beat until sift peaks form and the mixture is glossy. Add the vanilla. Once the vanilla is fully incorporated you can turn off mixer.
Put three dollops on a baking sheet and using the back of the spoon to work it into a circle approximately 3-4” in diameter. You may need more than one baking sheet to do use all of the meringue. Place in oven and bake for 1.5 hours. Turn off oven and let sit in the oven for another 20 minutes.
Meanwhile, in a bowl add ½ C sugar and ½ lime and zest to the blueberries. In a separate bowl, add ½ C sugar to the raspberreis and the rest of the lime juice and zest. Let macerate for 15 minutes to 2 hour
This can be presented either family style or individually. Place a pavlova disc on plate. Top with berries followed by cream. Grate bar of chocolate on top. Garnish with an orange suprème
Recipe by Liz McCune