Pavlova Christmas TreesLight, crisp-on-the-outside and marshmallowy-inside meringue trees, stacked and decorated with whipped cream and festive toppings — a magical holiday dessert that’s as beautiful as it is delicious!
Origin Pavlova Christmas Trees
Pavlova is a beloved dessert in Australia and New Zealand, traditionally made to celebrate festive occasions. This Christmas tree twist turns individual pavlovas into eye-catching holiday centerpieces.
What I Love About This Recipe
They’re airy, sweet, and melt-in-your-mouth — plus, they look like snow-kissed Christmas trees! A showstopper that’s surprisingly simple and a joy to decorate with kids or guests.
Also Read : Naan
Pavlova Christmas Trees
6
servings45
minutes2
hours130
kcalIngredients
4 large egg whites (room temperature)
1 cup granulated sugar
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
2 tsp cornstarch
Whipped cream or stabilized whipped topping
Green food coloring (optional)
Sprinkles, edible pearls, or crushed candy canes
Powdered sugar (for dusting)
Directions
- Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat egg whites on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while beating until stiff, glossy peaks form.
- Gently fold in vinegar, vanilla, and cornstarch.
- Transfer meringue to a piping bag fitted with a star or round tip.
- Pipe meringue into tree-like stacks: start with a larger base circle, then pipe smaller layers on top to form trees.
- Bake for 1½ hours, then turn off the oven and let meringues cool inside for another hour with the door slightly ajar.
- Once cooled, tint whipped cream green (optional) and pipe it between or on top of the trees.
- Decorate with sprinkles or edible stars. Dust with powdered sugar for a snowy look.
Notes
- Make sure no egg yolk gets into the whites, or the meringue won’t whip properly.
- Meringues should be crisp outside and slightly chewy inside. Store in an airtight container until decorating.
- These are best assembled just before serving to maintain their crisp texture.
