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Coconut Sugar Pavlovas with Blood Orange and Red Currants

Servings 6 servings


  • 3 egg whites
  • 1/4 cup sugar
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoons arrowroot starch or cornstarch
  • 2 teaspoons vanilla paste or extract
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • whipped cream
  • blood orange slices
  • red currants


  • Preheat oven to 350°.
  • Beat egg whites with mixer on high until soft peaks.
  • Add sugar and coconut sugar, slowly, while mixer runs on high. Beat to stiff peaks. Stir in vanilla, vinegar, and salt.
  • Spoon meringue onto a baking sheet lined with parchment paper into six (4-inch) circles, making a slight well in the middle.
  • Place in oven and immediately reduce heat to 300°. Bake for 25 minutes. Turn off oven and leave meringues in oven an additional 25 minutes or until meringues are crisp.
  • Spoon whipped cream, sweetened or unsweetened, in center of meringue well. Top with blood orange slices and red currants.