……and they’re just in time for Easter, are they not? This lovely little treat has been on the list of things that I want to try for way too long because, every time I’ve wanted to actually make it, I keep getting caught in the indecision of whether to make a huge one or to make it in minis. As you can see I finally stopped messing around and just did it, decided on the minis. I could have left it at calling these ‘meringues’ but the truth is that I kind of just wanted to say Pavlova. Try it, it’s so much fun to say; Pavlova, Pavlova, Pavlova! Of course I can’t say it all Russian-ly like it’s supposed to sound. I can’t figure out some of the sounds of the language are even possible to pronounce. Honestly, some of them sound closer to gags than syllables to my ears. A random tidbit of fact; the name Pavlova comes from a Russian ballerina that the full-size original of this dessert was named after. (Thank you Wikipedia for your endless depths of mostly useless knowledge.) I figured since our berry season is almost over here its high time I got in some more recipes using them as the star. I’ll have a few more coming soon, just to let you know, so get excited! Alright, I know these might seem like some complex dessert to make but they’re really, really simplistic you guys. I mean basically, all you’re doing is cooking down some berries and adding some sugar. Then you beat the snot out of some the aquafaba for about 5 years (not really) and then dry them out on a low temp in the oven. Okay, so there are a few more details in there, but you’ve got the idea, right? And I know you’ve got this thing, so what are you waiting for? Go make Pavlova! Spring time just got sweeter. These pavlovas are such a great way to enjoy all the berries of the season in an elegant and delightful way.