• Crisp exterior with a soft, airy center • Beautiful presentation for parties and gatherings • Naturally gluten-free • Easy to customize with seasonal fruit • Light and refreshing dessert option
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 4 large egg whites, at room temperature • 1 cup granulated sugar • 1 teaspoon cornstarch • 1 teaspoon white vinegar or lemon juice • 1/2 teaspoon vanilla extract • 1 cup heavy whipping cream • 2 tablespoons powdered sugar • Fresh berries, kiwi, or passion fruit for topping
Directions
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form and the sugar dissolves.
Gently fold in the cornstarch, vinegar (or lemon juice), and vanilla extract.
Spoon or pipe small mounds of meringue onto the prepared baking sheet, shaping each into a small nest with a slight indentation in the center.
Bake for 60–75 minutes, then turn off the oven and allow the pavlovas to cool completely inside with the door slightly ajar.
Whip the heavy cream with powdered sugar until soft peaks form.
Once the meringues are fully cooled, top each with whipped cream and fresh fruit just before serving.
Servings and timing
Servings: 6–8 mini pavlovas
Preparation time: 20 minutes Baking time: 60–75 minutes Cooling time: 1 hour Total time: Approximately 2 hours 30 minutes
Variations
• Add a swirl of lemon curd beneath the whipped cream for extra tang. • Use chocolate shavings or cocoa powder for a chocolate twist. • Top with mango or pineapple for a tropical flavor. • Fold finely chopped nuts into the meringue for added texture. • Drizzle with berry sauce before serving.
Storage/Reheating
Store unfilled pavlovas in an airtight container at room temperature for up to 2 days. Keep them in a dry place to maintain their crisp texture.
Once topped with whipped cream and fruit, they should be served immediately, as moisture will soften the meringue.
Pavlovas should not be reheated.
FAQs
Why did my pavlovas crack?
Cracking can happen if the oven temperature is too high or if they cool too quickly.
How do I know when they are done?
They should feel dry on the outside and lift easily from the parchment paper.
Can I make them in advance?
Yes, bake the meringue bases a day ahead and store them airtight until ready to serve.
Why are my egg whites not whipping properly?
Make sure the bowl and beaters are completely clean and free of grease.
Can I use frozen egg whites?
Yes, but thaw them completely and bring to room temperature before whipping.
What fruit works best?
Fresh berries, kiwi, mango, and passion fruit are all excellent choices.
Why add vinegar or lemon juice?
The acid helps stabilize the egg whites and creates a soft interior texture.
Can I reduce the sugar?
Sugar is essential for structure, so reducing it may affect texture.
Are mini pavlovas gluten-free?
Yes, they are naturally gluten-free.
How do I keep them crisp?
Store them in a dry, airtight container away from humidity.
Conclusion
Mini Pavlovas are a stunning yet simple dessert that combines crisp meringue shells with luscious cream and fresh fruit. Light, airy, and beautifully customizable, they’re perfect for celebrations or whenever you want an elegant sweet treat. With a little patience and care, these delightful desserts are sure to impress every time.
Mini Pavlovas are elegant individual meringue desserts with crisp shells and soft, marshmallow-like centers topped with whipped cream and fresh fruit. Naturally gluten-free and visually stunning, these light and airy treats are perfect for parties, holidays, and special occasions. Easy to customize with seasonal toppings, mini pavlovas are a refreshing dessert that’s both simple and impressive.
Author:Catherine
Prep Time:20 minutes
Total Time:Approximately 2 hours 30 minutes
Yield:6–8 mini pavlovas
Category:Dessert
Method:Baking
Cuisine:Australian / New Zealand
Diet:Gluten Free
Ingredients
4 large egg whites, at room temperature
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh berries, kiwi, or passion fruit, for topping
Instructions
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat egg whites until soft peaks form.
Gradually add granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form and sugar dissolves.
Gently fold in cornstarch, vinegar (or lemon juice), and vanilla extract.
Spoon or pipe small mounds onto the prepared baking sheet, shaping each into a nest with a slight indentation in the center.
Bake for 60–75 minutes. Turn off oven and cool completely inside with the door slightly ajar.
Whip heavy cream with powdered sugar until soft peaks form.
Once cooled, top meringues with whipped cream and fresh fruit just before serving.
Notes
Ensure bowl and beaters are grease-free for proper whipping.Sugar must fully dissolve for smooth, glossy meringue.Cool slowly in the oven to minimize cracking.Assemble just before serving to maintain crisp texture.Humidity can soften meringues, so store in a dry place.
