Mini Pavlova
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Cooling Time in Oven
1 hr
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Total Time
2 hrs 20 mins
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Servings
6
-
Calories
250 kcal
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Course
Dessert
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Cuisine
Australian
Mini Pavlova
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Our easy Mini Pavlova recipe is as delicious as it is beautiful! It has a delicate, crisp exterior with a marshmallow-like center filled with whipped cream and topped with colorful berries or fruit.
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Ingredients
- 4 large egg whites* (130ml/g)
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar (134g)
- 1 ½ teaspoons cornstarch
Whipped Cream Topping:
- 1 ¼ cups heavy whipping cream (284g)
- 1/3 cup powdered sugar (40g)
- 1 teaspoon vanilla extract
Decorative Topping Ideas:
- strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
- fresh mint leaves or edible flowers
- chopped pistachios
- Toasted coconut flakes
Instructions
- Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
- Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
- Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18x13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
- Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
- Add cornstarch and fold it in using a rubber spatula.
- Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
- Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
- Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
- Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
- Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.
Equipments used:
Notes
- Yield: 6 Pavlovas. Serving Size: 1 Mini Pavlova
- One Large Pavlova: Use an 8'' round cake pan to draw an 8'' circle onto parchment, as a guide. Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.
- Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.
- Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*
- Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*
- Filling: You could add a spoonful of banana pudding, chocolate pudding, lemon curd, raspberry sauce, and whipped cream, if desired.
- Make Ahead Instructions: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in 1/3 cup (76 grams) mascarpone to the whipped cream to help stabilize it--it wont effect the flavor.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
30mg
(10%)
Sodium
71mg
(3%)
Potassium
122mg
(3%)
Fiber
0.01g
(0%)
Sugar
31g
(62%)
Vitamin A
353IU
(7%)
Vitamin C
0.5mg
(1%)
Calcium
73mg
(7%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 71mg | 3% |
| Potassium | 122mg | 3% |
| Fiber | 0.01g | 0% |
| Sugar | 31g | 62% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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