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Honeysuckle Strawberry Pavlovas

A sweet honeysuckle syrup made with freshly picked flowers is a lovely addition to this easy strawberry pavlova recipe.

Recipe Type: Dessert
Makes: 6 individual pavlovas
Author: Brooklyn Supper, adapted from Simply Recipes and Smitten Kitchen
  • 1 cup sugar
  • 1 tablespoon corn starch
  • 4 egg whites
  • a pinch of cream of tarter (about 1/3 a teaspoon)
  • 1 teaspoon vanilla extract
Honeysuckle Strawberry Syrup and Whipped Cream
  • 3 cups sliced strawberries , divided
  • 3 tablespoons honeysuckle syrup , divided
  • zest and juice of 1 lemon
  • 2 cups heavy whipping cream
  1. Preheat the oven to 275 degrees F. 

Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, use a fork to combine sugar and cornstarch.

  3. Beating egg whites should be a simple process. Keep in mind that you’ll want to start with spotless equipment and make sure there is no yolk at all in your mixture – even a spec of grease or yolk can leave your egg whites flat. In a large bowl, use beaters on medium speed to beat the egg whites 3 minutes. Add cream of tarter and continue beating 1 minute more. With mixer on medium-high, add sugar mixture a bit at a time. Continue beating until merengue is shiny and smooth, and forms stiff peaks, 4 – 5 minutes. Finally, add vanilla extract and mix just until incorporated.

  4. Use two spoons to dollop merengue onto prepared baking sheet. Each mound should be about 4-inches wide. Smooth the mounds so that they’re round, and press an indentation into the center of each.

  5. Bake 50 – 60 minutes. Check pavlovas as they cook – if they are taking on any color, edge heat lower. Otherwise, carefully rotate baking sheet halfway through cook time. When pavlovas are done, the outer shell with be firm to the touch but still have some flexibility and the edges will be a faint golden hue. Overcooking, or anything more than the faintest color, will lead to a dry, disappointing pavlova. Turn off oven heat, leave the door slightly ajar, and allow pavlovas to cool completely in the oven. Pavlovas will keep quite well in a dry, airtight container for up to 3 days.

  6. To make the honeysuckle strawberry syrup, in a medium bowl, combine 1 cup strawberries, 2 tablespoons honeysuckle syrup, and the lemon zest and juice. Mash the berries down into the syrup. Set aside.
  7. Before serving, fold in remaining sliced berries.

  8. Whip cream to very soft peaks, and drizzle in remaining tablespoon of honeysuckle syrup.

  9. To serve, set a pavlova on a plate. Add a generous dollop of whipped cream and spoon on a pile of berries, along with the juice.