Pavlova Wreath: Recipe

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Written By Eva Stock

I love gardening, building, making and fixing things. 





These cookies can be used for any holiday or special occasion by just altering the shape of your pavlova wreath. For Valentines day you can easily shape them into hearts, or at Easter try adding just a touch of food coloring and shaping them into crunchy meringue bunnies or Easter eggs.


  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 C sugar
  • 31/2 Tbsp baking cocoa
  • 4 Tbsp miniature semi sweet chocolate chips
  • 4 Tbsp finely crushed walnuts, or the nut of your choice


  1. In a large clean bowl place egg whites. (You may also substitute the egg whites with powdered meringue) and let stand at room temperature for about 30 minutes.
  2. Beat with an electric mixer until foamy and then add cream of tartar and salt, beat until mixture forms soft peaks and gradually add white sugar stirring in a slightly larger circle until stiff peaks form. This will take anywhere from 4 to 6 minutes at high speed, beat in cocoa, and fold in chocolate chips. Or even add nuts, frozen cranberries or mint leaves if desired.
  3. Using a pastry bag or a plastic bag with just the corner cut off, pipe the mixture into the shape of wreaths about 3 inches apart into a lightly greased parchment paper on a baking tray .
  4. Bake at 300 F for about 20 to 25 minutes or until firm to the touch. Cool on a wire rack and store in an airtight container. Makes about 2 doz. cookies.
  5. For an extra touch, you can place green or red candied cherries around the wreath and voila you now have a festive and beautiful fruit wreath dessert!


I’m hoping you’ve found this recipe mighty helpful and perhaps its even put you in the mood to try MORE fun and festive Christmas recipes. If that is the case then here is a link that will bring you to a YouTube video that is all about different and unique treats you can have a go at making.

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