These crisp-on-the-outside, marshmallowy-on-the-inside mini pavlovas are made with whipped egg whites, sugar, vanilla, and finished with clouds of fresh cream and juicy fruit. They taste like a summer party you accidentally dressed up for.
Mini pavlovas are one of those things that feel way fancier than they are. What you’re biting into is basically a sweet little cloud with a crunchy shell and an impossibly soft center. Topped with pillows of whipped cream and whatever fruit you’ve got — berries, mango, kiwi, you name it — they strike this lovely balance of light but indulgent. They’re barely sweet, just enough to make the fruit shine. These are your make-ahead, show-off-without-trying desserts. Think brunch with friends, a casual dinner that needed a little something extra, or… let’s be honest… just a Tuesday that needed rescuing.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Mini Pavlovas Recipe
I won’t oversell it, but these are honestly just fun and foolproof enough that you’ll catch yourself smiling during the process.
- Ridiculously simple to make: You just whip, sugar, dollop, and bake without peeking — sort of like a baking trust fall.
- Light but oh-so buttery rich: The whipped cream adds this lush texture that melts right in with the meringue.
- Customizable toppings: Go full rainbow with fruit or stick to moody berries; either way, it’s hard to mess up.
- Zero stress baking: Pavlovas are naturally rustic — if they crack, they’re charming, not broken.
- Great make-ahead dessert: Bake them the night before, then top right before serving so they stay crisp and dreamy.
- Impressive without being fussy: Everyone thinks you did a thing, but actually you just let your oven do the heavy lifting.
Ingredient Notes
Let’s break down what’s going in and why it matters. You’ll want everything on hand before you start, especially when working with egg whites — no one’s got time to separate eggs mid-whip.
- Egg whites: These are the backbone of your meringue. Room temp helps them whip up better, so plan ahead a little.
- Salt: Just a pinch, but it matters. It balances the sweetness and helps stabilize the meringue.
- Granulated sugar: Adds sweetness and structure. Don’t rush this part — you want it to dissolve slowly and elegantly.
- Cornstarch: This gives the pavlova its signature soft, marshmallowy center. Without it, things get crunchy all the way through.
- White vinegar: Don’t worry, you won’t taste it. It helps the egg whites hold stiff peaks and get that dreamy texture.
- Vanilla extract: Adds a touch of warmth and depth. Use the good stuff if you’ve got it.
- Heavy whipping cream: Cold is key when whipping. Think thick, rich, and whipped to soft peaks — not grainy.
- Powdered sugar: Dissolves easily into the whipped cream for a smooth, barely-sweet finish.
- Assorted fresh fruit: Berries are classic, but mango and kiwi add lovely pops of color and tartness.
- Mint leaves (optional): Just a little flourish for a fresh, finishing touch. Makes them look brunch-catered.
How To Make This Mini Pavlovas Recipe
Let’s walk through this together. Nothing scary here — just a bit of mixing, waiting, and staying out of the oven’s way. It’s weirdly peaceful, honestly.
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Start with a hot oven but don’t stay there: Preheat to 350°F, then line your baking sheets with parchment paper. When you pop the pavs in, reduce to 225°F right away. That initial heat helps set things, then the lower temp dries them out gently.
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Whip the egg whites until firm peaks form: Use a stand or handheld mixer (whichever won’t annoy your neighbors) and beat those whites with a pinch of salt until they stand up on their own. Try not to overdo it — you’re looking for firm, not dry.
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Add sugar slooowly: One tablespoon at a time — yes, that’s annoying, but it’s worth it. You want it glossy and thick, like shaving cream on a good hair day. No sugar graininess allowed.
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Fold in cornstarch, vinegar, and vanilla: Sift the cornstarch on gently, then add the vinegar and vanilla. Use a spatula and be nice to it — you don’t want to knock all the air out.
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Form your pavs: Spoon or pipe into little mounds and make a small dent in the middle with the back of your spoon. That’s where the cream goes later. Think nests, not donuts.
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Bake without opening the oven: Set them in, lower the temp to 225°F, and walk away. Let them bake for 70–80 minutes — they should feel dry and lift off the parchment cleanly. Then turn off the oven and leave the door closed for 3–4 hours, or overnight if you’ve got the patience.
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Whip your cream and decorate: Once you’re ready to serve, whip your cold cream, powdered sugar, and vanilla until it holds a soft peak. Top each pavlova right in its little indent and go wild with fruit and a mint leaf or two if you’re feeling bougie.
Storage Options
So you’ve made a dozen of these beauties (or maybe 18 if you went mini-mini). What now?
Here’s the lowdown: unassembled pavlovas — meaning just the meringue shells — are surprisingly sturdy. You can store them at room temperature in an airtight container for up to 2 days. Just pop a piece of parchment between layers so they don’t smoosh each other or get sticky.
Assembled pavlovas? Different story. Once you’ve added the whipped cream and fruit, the clock’s ticking. Leftovers are still tasty the next day, but the shell will start to soften from the moisture. If that sounds sad to you, I’d suggest only topping what you plan to eat right away.
Freezing? Yes… and no. You can freeze the meringue bases alone (in airtight containers, well-wrapped) for up to a month. Just thaw gently at room temp. Don’t freeze the cream or fruit though — things get weird and watery.
Variations and Substitutions
There’s so much room to play here. Switch it up depending on what’s in season, what you’re craving, or what your fridge coughs out.
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Flavored meringue: Add a teaspoon of citrus zest (lemon, lime, orange) for a bright hit. Just fold it in gently after the vanilla.
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Chocolate lovers: Sift in a tablespoon of cocoa powder with the cornstarch. It gives the meringue a soft mocha twist.
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Coconut whipped cream: Swap heavy cream for canned full-fat coconut milk — chill it, scoop the solid part, and whip it. Tropical vibes unlocked.
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Herbal fruit topping: Toss the fruit with a splash of honey and some chopped basil or mint. Fruity-herb magic that’s weirdly elegant.
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Holiday twist: Top with cranberry-orange compote and whipped cream for a festive version without the usual pie drama.
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Mini but mighty: Shrink them down to bite-size one-bite pavs. They’re adorable and perfect for platters or just… grazing.
What to Serve with Mini Pavlovas
Even though mini pavlovas love to shine solo, they get along famously with the right company.
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A pot of strong tea or espresso is the cozy contrast you didn’t know this dessert needed. Serve with your favorite mug (giant, chipped, or otherwise) and let the lightly crisp, gooey pav sway alongside every sip.
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For the brunch crowd, pair them with something savory and protein-y. A nice egg dish or something like this pan-seared cod with rainbow chard makes it feel unexpectedly balanced.
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Leaning into the sweet spread idea? Line them up next to a stack of lemon poppyseed scones and some fresh berries. It’s like high tea got a glow-up.
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If you’re doing them up for a party, I say make it festive. Pair with sparkling wine, prosecco, or even an elderflower spritz. Nothing wrong with leaning in.
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Feeling indulgent? A scoop of ice cream on the side (hello, peanut butter banana combo) turns it into an extra-luxurious treat. Like, why not?
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Why didn’t my pavlovas stay crisp?
Humidity is the number one culprit here. If it’s a humid day or your pavlovas didn’t dry all the way in the oven, they can get sticky or collapse slightly. Always let them cool completely in the oven with the door closed, and store in an airtight container to keep them crisp. Also, don’t add cream or fruit until you’re ready to serve—that moisture will soften them up in a hurry.
Can I make the meringue ahead of time?
Yes, meringue bases are great for make-ahead! You can bake them the night before and leave them in the turned-off oven or seal them in an airtight container once fully cool. Just wait to top them with whipped cream and fruit until right before serving so they don’t get soggy.
How do I tell if my egg whites have been whipped enough?
You’re looking for stiff, glossy peaks that hold their shape when you lift the whisk — think shaving cream, not foamy egg soapsuds. If the peaks droop or slide around, keep going. If they look dry or start to separate, they might be over-whipped. A touch finicky, but the payoff is worth it!
Can I double the recipe?
You absolutely can, just make sure you bake the meringues in batches or use multiple sheets with enough room in between. Crowding them will mess with the airflow and lead to uneven baking. Also, double-check that your mixer can handle that volume of egg whites — it fluffs up fast and gets voluminous!
Mini Pavlovas
Ingredients
Meringue Base
- 4 large egg whites room temperature
- 1 pinch salt
- 1 cup (200 g) granulated sugar
- 2 tsp (7 g) cornstarch
- 1 tsp (5 ml) white vinegar
- 1 tsp (5 ml) vanilla extract
Whipped Cream Topping
- 1 cup (240 ml) heavy whipping cream cold
- 2 tbsp (16 g) powdered sugar or more to taste
- 1 tsp (5 ml) vanilla extract
Toppings
- Assorted fresh fruit Berries, mango, kiwi, etc.
- Mint leaves optional, for garnish
Equipment
- Stand or hand mixer
- Baking sheet
- Parchment paper
- Mixing bowls
- Spatula
Instructions
- Preheat your oven to 350°F (175°C) and line 1-2 baking sheets with parchment paper.
- In a clean bowl, begin whipping the egg whites and a pinch of salt until they hold firm peaks. Use a stand mixer or hand mixer for best results.
- With mixer running, gradually add the sugar: 1 tablespoon at a time, letting it dissolve fully before the next addition. Continue beating until the mixture is thick, glossy, and forms stiff peaks with no visible sugar granules.
- Sift the cornstarch over the meringue, then add the vinegar and vanilla. Gently fold to combine, taking care not to deflate the mixture.
- Spoon or pipe 12 small mounds of meringue onto the prepared baking sheets, spacing them apart. Use the back of a spoon to make a shallow well in the center of each mound.
- Place pans in the oven and immediately reduce temperature to 225°F (110°C). Bake for 70-80 minutes, until the outsides are dry and they lift easily off the parchment. Do not open the oven door during baking.
- Turn off the oven and leave the pavlovas inside, door closed, for 3-4 hours (or overnight) until completely cool and dry.
- Before serving, whip the cold cream, powdered sugar, and vanilla together until soft peaks form. Top each pavlova with a dollop of whipped cream, fresh fruit, and mint leaves if desired. Serve immediately.
