Mini Pavlovas
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're light, customizable, and taste like a summer party you accidentally dressed up for.
12
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.
Notes
Unassembled pavlovas can be stored in an airtight container at room temperature for up to 2 days. Only top with cream and fruit just before serving as assembled pavlovas will soften over time. For variations, try adding citrus zest or cocoa powder to the meringue, or swapping whipped cream for coconut whipped cream.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3.2g | Cholesterol: 17mg | Sodium: 33mg | Potassium: 45mg | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.1mg