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5.0 from 6 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 Time
20 mins
Cook Time
1 hr
Cooling Time
2 hrs
Total Time
3 hrs 20 mins
Servings: 6
Calories: 142 kcal
Course: Dessert
Cuisine: American , Russian

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

Instructions

    Cup of Yum
  1. Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
  3. While continuously whisking, gradually add the sugar, a tablespoon at a time. Continue whisking until the mixture is glossy and has stiff peaks.
  4. Gently fold in the vanilla extract, white vinegar, and cornstarch, ensuring you don't deflate the egg whites.
  5. 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.
  6. 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.
  7. Once done, turn off the oven and leave the pavlovas inside with the door slightly ajar to cool slowly. This prevents cracking.
  8. Just before serving, fill the center of each pavlova with whipped cream and top with your choice of fresh fruit.

Notes

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

Serving 1serving Calories 142kcal (7%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 0.1g (0%) Sodium 37mg (2%) Potassium 37mg (1%) Fiber 0.003g (0%) Sugar 33g (66%) Calcium 2mg (0%) Iron 0.04mg (0%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 142

% Daily Value*

Serving 1serving
Calories 142kcal 7%
Carbohydrates 34g 11%
Protein 2g 4%
Fat 0.1g 0%
Sodium 37mg 2%
Potassium 37mg 1%
Fiber 0.003g 0%
Sugar 33g 66%
Calcium 2mg 0%
Iron 0.04mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.