freeze dried raspberries

Pierre Hermé, France’s most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too. They’re all memorably aromatic and their flavors are haunting. This sablé, a French shortbread, might be the simplest sweet in the family, but its textures and tastes are no less sophisticated – or irresistible – for being easy slice-and-bakes. The cookies get both their flavor and fragrance from freeze-dried raspberries and rose extract. I’ve been using Star Kay White extract. If you choose a different one, start with just a little and then decide if you’d like more.  Floral flavorings can be tricky – a little is lovely, just a smidge more than that can be too much.

Pierre Hermé’s Ispahan Sablés

(60 grams) sanding sugar

rose extract (like Star Kay White)

Red liquid food coloring

(10 grams) freeze-dried raspberries

(204 grams) all-purpose flour

(67 grams) sugar

fleur de sel

To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.

To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don’t expect perfection — it’s fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.

Working with a mixer, beat the butter at medium speed until it’s soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.

Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they’re completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.

When you’re ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.

Unwrap the logs, trim the ends if they’re ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.

Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve — or pack into a container — when the cookies come to room temperature.

This Pavlova’s meringue foundation has freeze-dried raspberry powder shot through it, tinting it pink and giving it a fruity, candy-like flavor. But if you can’t get the freeze-dried berries, just leave them out. The meringue will still bake up with a shatteringly crisp shell and a marshmallow-like interior that makes an edible bowl for the whipped cream and fruit. If it’s not humid out, the meringue shell can be baked up to a day ahead. Otherwise, it’s best made the day you plan to serve it.

Raspberry Pavlova With Peaches and Cream

raspberries (1 1/3 ounces)

egg whites,

granulated sugar

cream of tartar

fine sea salt

Demerara sugar

vanilla bean, split

lemon zest

raspberries (1 cup)

heavy cream

sour cream

confectioners’ sugar

NYT Cooking

https://static01.nyt.com/images/2019/07/17/dining/12apperex1/merlin_157436331_015f2124-3052-45bf-a4cb-bb9ff89305b4-videoSixteenByNineJumbo1600.jpg

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2019/07/17/dining/12apperex1/merlin_157436331_015f2124-3052-45bf-a4cb-bb9ff89305b4-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2019/07/17/dining/12apperex1/merlin_157436331_015f2124-3052-45bf-a4cb-bb9ff89305b4-facebookJumbo.jpg

Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You’ll still be able to see the outline.

Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won’t break down so don’t even try.) You should have about 1/3 cup. Set aside.

Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.

Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.

Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.

A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.

Whisk together cream, sour cream, confectioners’ sugar and salt until firm peaks form, about 3 to 4 minutes.

Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.

Only use this recipe for pavlova and for cream to go with it!!!

Followed this recipe with egg whites left over from making mint ice cream June 2025.  Don’t remember if I used all eight or only the six called for in this recipe.

This baked up perfectly! Crispy on the outside, marshmallow on the inside. 

Make cream according to this recipe. The sour cream is a great addition! Preferred it w/o the strawberry rhubarb compote. 

Would like to try with stone fruit

My family and I really enjoyed this dessert. I would have liked the whipped cream a little sweeter. The raspberries in the meringue is a nice touch.

I love Melissa Clark’s recipes but for the annual Christmas Pavlova at my daughter’s house, that “warm” for the egg whites made me nervous.  This is the Swiss method, and the recommended “warm” ranges from 170-175 degrees F.  I used 175, and the grandchildren voted the result the best ever—yay!

Fabulous! made this in 4 meringues, as I wasn't having aa big group. Also, since peaches/nectarines weren't super juicy, I sliced them and put the syrup on ahead of time, so they had time to soften & get juicier. No freeze-dried raspberries, and used fresh blackberries in the fruit. Added a chiffonade of mint to the top with blackberries, which made it look just that much more special, and added a nice flavor touch, as well.

Delicious and gorgeous! 
I really wanted the fruit to shine, so I reduced the sugar to 230g in the meringue and it was plenty with the fruit! Next time will try even a bit less. I also did not make the syrup, nor did I add the confectioner's sugar to the whipped cream, but instead used 1 teaspoon sugar.

My oven’s electric, it starts a cooling down program immediately after the baking is done…
Any tips? The recipe says let it cool in the oven :-/
Not an option :)

Decided to try this recipe as it was. Loved the flavors but wouldn’t call it a pavlova though. Being an Aussie, I make pavs all the time. Two ingredients which will set apart a meringue from a pavlova base is the corn starch and vinegar/lemon juice. Also pavlova bases are cooked for a shorter time.  It needs the marshmallowy center and crunchy outer to be a pavlova. Apart from the name, we truly enjoyed this dessert.

I wasn't able to get peaches so I swapped with mangos and it was perfection!

The recipe states to make a deep well in the center of the meringue, so as to simulate a bowl.

If I was to make it again, I would let the meringue sit in the turned-off oven to cool after baking. Mine fell in the center a bit, and I think it cooled too quickly because I took it out of the oven after baking, like the recipe said. Honestly from the photo it looks like Ms. Clark’s fell too.

In the opening description, Melissa specifically says that it's okay to omit the freeze-dried raspberries.

I can’t find freeze dried raspberries. Ok to make without?  Will it change the consistency or cooling time?

Is there a way to keep the merringue white?  Mine has a light bbrown cast.

Grand Marnier makes a raspberry peach liqueur which might be a great addition to the peaches and  syrup, after its cooled I know it’s a great addition to cava—my favorite riff on kir royals.

There is a video for chocolate pavlova which shows how to do it!

WOW! The best pavlova I've ever made. I mostly followed the directions. I didn't have a vanilla bean so added a little vanilla to fruit. Used extra fine sugar for topping and whipped cream.I was surprised that this much whip cream was really necessary. I did use more fruit than listed. This would be especially wonderful with all berries. I did use more fruit than listed. Next time I might add tiny chocolate chips to meringue.

Made this with some alterations to the cooking method of the pav. Rather than fuss with a double boiler, I used Nigella Lawson's method of beating the egg whites till they are very firm & not quite stiff peaks, then slowly adding superfine sugar (same quantity) till it is all incorporated. Then sprinkle over a couple tsp of corn starch and 1.5 tsp of vinegar (I used red wine here - added to the pretty color) and fold in well. Also left in oven till COMPLETELY cool in order to avoid major cracks.

We always make and bake it The night before...the last thing we do before we go to bed.  .  At the end of the bake time, just turn off the oven.  Leave it in the oven over night...Do Not open the oven door until the a.m.

I was just thinking that a video would be most helpful here and I've wondered why Ms. Clark hasn't been doing videos.

Ina Garten (Barefoot Contessa) does have a video tutorial for making a pavlova. It really isn't complicated.

Good Morning: May we see a video of this one, so we can have a precise idea of how to perform Step 5 successfully? Thank you.

Yes - the peaked border of the meringue shell is so pretty - I would love to see how she did it. Mine are always more blob like

Made this last night as written. Really delicious.

Made this exactly as described and love it. Mine baked for 2 hours. 

For step five, after you’ve put the meringue on the cookie sheet, take your spatula, and make upward swooping motions from the base of the meringue, to make the peaks. It sounds far more complicated than it is!

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