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Mini Pavlovas

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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.

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.

Find it online: https://cookibly.com/mini-pavlovas/