Chocolate Chip Pavlovas With Raspberries and Apricots

Yunhee Kim
Prep: 15 minutes; Cook: 1 hour; Stand: 8 hours or overnight.
Makes 8 servings (serving size: 1 pavlova)


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3 large egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup plus 2 teaspoons sugar, divided
1/2 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3 apricots, pitted and thinly sliced
6 ounces raspberries
4 tablespoons fat-free vanilla yogurt


1. Preheat oven to 200°. Trace 4 (3-inch) circles onto 2 sheets of parchment paper (8 circles total), leaving 1 inch between. Place paper onto baking sheets.

2. In a large bowl, beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high, add salt and cream of tartar, and beat until egg whites form soft peaks. Add 1/4 cup sugar, a tablespoon at a time, beating well after each addition. Beat just until stiff peaks form. Add vanilla. Fold in chocolate chips with a rubber spatula.

3. Starting at the center, spoon meringue onto the circles, using 1/2 cup per circle. Use a spoon to press in center of each meringue to shape it into a nest.

4. Place 1 baking sheet on the middle oven rack and 1 on the bottom. Bake for 1 hour or until set, switching sheets halfway through. Turn off heat; let cool in the oven 8 hours or overnight. Pavlovas will be crisp on the bottom.

5. Combine fruit mixture and remaining 2 teaspoons sugar in a bowl; let stand 5 minutes. Top each meringue with 1/2 tablespoon yogurt, then fruit. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 132
Fat 5 g
Satfat 3 g
Monofat 2 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 99 mg
Calcium 25 mg