Description
Mini Pavlovas are delicate meringue nests with a crisp exterior and a marshmallow-soft center, topped with whipped cream and fresh seasonal fruits. This elegant yet simple dessert offers a perfect balance of light texture, fruity freshness, and rich creaminess, ideal for any occasion and perfect for portion control.
Ingredients
Scale
Meringue
- 4 large egg whites, at room temperature
- 1 cup (200g) caster sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
Topping
- 1 cup (240ml) heavy cream
- Fresh fruits such as strawberries, kiwi, blueberries, and passion fruit (amount as desired)
Instructions
- Prepare Your Ingredients: Start with room temperature egg whites to ensure maximum volume. Gather all ingredients to streamline the process and focus on achieving the perfect meringue texture.
- Whip the Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add caster sugar one tablespoon at a time, continuing to whip until stiff, glossy peaks appear.
- Add Cornstarch and Acid: Gently fold in the cornstarch and a splash of white vinegar or lemon juice to stabilize the meringue and create the signature marshmallow-soft center.
- Shape Mini Pavlovas: Spoon or pipe small mounds of meringue onto baking parchment-lined trays, shaping each into a neat nest with a slight well in the center to hold toppings.
- Bake Low and Slow: Bake in a preheated oven at 250°F (120°C) for 1 to 1.5 hours, or until crisp and dry to the touch. Let cool completely inside the oven to avoid cracking.
- Whip the Cream and Assemble: Whip the heavy cream until soft peaks form. Dollop the whipped cream into each meringue nest, top with fresh fruits, drizzle sauces if desired, and serve immediately.
Notes
- Use room temperature egg whites for better volume and fluffiness.
- Add sugar gradually to ensure it fully dissolves and meringue stays glossy.
- Don’t skip cornstarch; it keeps the pavlova center marshmallow-soft.
- Bake at low temperature to avoid browning and maintain texture.
- Cool pavlovas inside the oven to prevent cracks caused by sudden temperature changes.
- Store leftovers in an airtight container at room temperature away from humidity.
- Freeze unbaked meringue discs if you want to prepare in advance; bake fresh before serving.
- Reheat baked pavlovas in a warm oven (about 250°F / 120°C) for 5-10 minutes to refresh their crispness.
- Prep Time: 15 minutes
- Cook Time: 1 to 1.5 hours
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 180
- Sugar: 20g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Mini Pavlovas, Meringue Dessert, Pavlova Recipe, Light Dessert, Fruit Dessert, Gluten Free Dessert
