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Gem State Berry Clouds

  • Prep: 20 minutes
  • Cook: 60-75 minutes
  • Serves: Makes approximately 6-8 miniature pavlovas

This pavlova recipe makes an elegant dessert that is perfect for showcasing Idaho’s local ingredients. It is also very versatile — just switch up the fruit choices based on what’s in season! Serves 6-8 servings, depending on the size of the pavlovas.

baking tip:

Before you start whipping your egg whites for pavlova, ensure that your mixing bowl and beaters are completely clean and free of any grease or residue. Any trace of fat can prevent the egg whites from reaching their full volume. Also, adding a pinch of cream of tartar or a few drops of lemon juice to the egg whites can help stabilize them and achieve a fluffy, stable meringue.

Categorized: Desserts


  • 4 egg whites, at room temperature (from locally sourced eggs if possible)
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • Whipped cream (made with local Idaho dairy cream, if available)
  • Fresh berries (such as raspberries, strawberries, blueberries) grown in Idaho
  • Local Idaho honey, for drizzling


  • Preheat your oven to 250°F (120°C).

  • Line a baking sheet with parchment paper.

  • In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

  • Gradually add the granulated sugar, a spoonful at a time, while continuing to beat on high speed until the mixture is glossy and stiff peaks form. This usually takes about 7-8 minutes.

  • Sprinkle in the cornstarch, white vinegar, and vanilla extract. Gently fold them into the meringue using a spatula.

  • Spoon or pipe small rounds (about 3-4 inches in diameter) of the meringue onto the prepared baking sheet, leaving space between each for spreading. Use the back of a spoon to create a small well in the center of each pavlova.

  • Place the baking sheet in the oven and immediately reduce the temperature to 225°F (110°C). Bake for about 60-75 minutes, or until the pavlovas are dry to the touch and can be lifted easily from the parchment paper without sticking. The centers should still be soft.

  • Turn off the oven and leave the pavlovas inside to cool completely.

  • Once cooled, carefully peel the pavlovas off the parchment paper. Fill the center of each pavlova with whipped cream made from local Idaho dairy cream. Top with a generous amount of fresh berries grown in Idaho, an herb sprig (rosemary, thyme, etc…) for garnish.

  • Drizzle each pavlova with local Idaho honey just before serving.

  • Enjoy these Idaho Honeyed Berry Nests immediately, savoring the crisp meringue, creamy whipped cream, juicy berries, and the delicious touch of local honey.