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6 mini pavlovas on a metal serving platter topped with whipped cream and fresh fruit.
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5 from 2 votes

Mini Pavlovas

These Mini Pavlovas are a sweet little wonder, perfect for when you want a dessert that's both simple and elegant. Crispy, light meringue nests are filled with smooth, whipped cream and topped with a colorful array of fresh fruits.
Prep Time20 minutes
Cook Time1 hour
Cooling Time2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American, Russian
Keyword: mini pavlovas
Servings: 6
Calories: 142kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 large egg whites room temperature
  • 1 cup granulated sugar
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornstarch

Topping

  • fresh fruit eg. strawberries, kiwi, passionfruit, blueberries
  • whipped cream
US Customary - Metric

Instructions

  • Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  • In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
  • While continuously whisking, gradually add the sugar, a tablespoon at a time. Continue whisking until the mixture is glossy and has stiff peaks.
  • Gently fold in the vanilla extract, white vinegar, and cornstarch, ensuring you don't deflate the egg whites.
  • Using a spoon or piping bag, place mounds of the mixture onto the prepared baking sheet. You should aim for around 6-8 mounds, depending on your desired size. Create a well in the center of each mound using the back of a spoon. This will hold the cream and fruit later on.
  • Place the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake for about 50-60 minutes, or until the pavlovas are dry to the touch and can be easily lifted off the parchment paper.
  • Once done, turn off the oven and leave the pavlovas inside with the door slightly ajar to cool slowly. This prevents cracking.
  • Just before serving, fill the center of each pavlova with whipped cream and top with your choice of fresh fruit.

Notes

  1. Egg Whites Tip: Ensure the egg whites are at room temperature for best results. Cold egg whites don't whip as well.
  2. Sugar Incorporation: Add the sugar gradually to the egg whites to ensure it dissolves properly, avoiding a gritty texture.
  3. Oven Watch: Keep an eye on the pavlovas while they bake. They should be crisp and dry to the touch, but not browned.
  4. Cooling Process: Let the pavlovas cool down slowly in the oven (turned off) with the door slightly ajar to prevent cracking.
  5. Assemble Just Before Serving: Assemble the pavlovas with whipped cream and fruit just before serving to maintain the meringue's crispness.
  6. Storage: Store any leftover meringue bases at room temperature in an airtight container. The cream and fruit should be refrigerated separately.
  7. Freezing: You can freeze the meringue bases, but it's best to add fresh cream and fruit after thawing when you're ready to serve.

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 34g | Protein: 2g | Fat: 0.1g | Sodium: 37mg | Potassium: 37mg | Fiber: 0.003g | Sugar: 33g | Calcium: 2mg | Iron: 0.04mg