Mini Pavlovas
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 30 mins
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Cooling
4 hrs
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Servings
12 to 14 mini pavs
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Course
Dessert
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Cuisine
Australian, New Zealand
Mini Pavlovas
Description
Mini Pavlovas consist of carefully whipped egg whites combined with caster sugar, cornstarch, and white vinegar to create a meringue that bakes into a crisp shell with a soft, marshmallowy middle. The technique of beating the egg whites to a glossy, stiff stage and piping them into individual rounds ensures consistent texture and shape. Baking at a low temperature dries and lightly crisps the exterior while preserving softness inside. The topping is a whipped cream mixture enriched and stabilized with mascarpone cheese to maintain its form, combined with caster sugar and vanilla extract for sweetness and aroma.
These pavlovas are topped with a variety of diced fresh fruits such as mangoes, strawberries, kiwi, passionfruit, and blueberries, which add natural sweetness and brightness, complementing the cream and meringue. Mint sprigs and a dusting of icing sugar provide a final touch of freshness and visual appeal. Assembling just before serving is recommended to maintain crisp shells since the cream will soften the meringue over time.
Practical preparation tips include separating egg whites while cold for easier separation, allowing them to come to room temperature before whipping for better volume, and using fresh eggs rather than carton whites. The meringues need to be cooled fully and stored in an airtight container promptly to avoid moisture absorption and stickiness. For fully crisp pavlova nests without a marshmallow center, longer baking at the same temperature and different piping techniques can be used.
Ingredients
Mini Pavlovas:
- 160 ml / 2/3 cup egg Note 1, whites from 5 to 6 large eggs
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornstarch Note 2, or cornflour
- 1 tsp white vinegar (Note 2)
Whipped cream:
- 1 1/2 cups heavy cream whipping cream), COLD, thickened
- 1/2 cup mascarpone cheese for stabilising (Note 3, optional
- 3 tbsp caster sugar aka superfine sugar
- 1 tsp vanilla extract
Toppings - choose:
- strawberries diced into 1cm / 1/3" cubes
- mangoes diced into 1cm / 1/3" cubes
- blueberries kiwi sliced, passionfruit pulp
- raspberries
- kiwi
- passionfruit
- mint small sprigs
- icing sugar for dusting, aka powdered sugar
Instructions
Mini Pavlovas:
- Egg whites - Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).
- Preheat oven to 150°C / 325°F (all oven types).
- Add sugar - In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.
- Beat 8 minutes - Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.
- Line tray - Dab a bit on the corner of 2 trays then cover with baking paper (parchment).
- Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 - 13 mounds 6 - 7 cm / 2.5" wide about 5 cm / 2" tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavs should end up about 4 cm / 1.6" high.
- Bake 1 hour 30 minutes - Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky - exact times may vary. (Note 4)
- Cool in oven - Turn oven OFF and leave to fully cool for 4 hours or overnight around 10 hours (I usually do this).
- Airtight container - As soon as the pavs are fully cool, store in an airtight container in a cool, dry place until required. (Note 6)
- Cream - Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 - 3 minutes with hand held beater).
- Decorate - Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.
Notes
- Use fresh eggs and separate whites while cold for best whipping results; allow whites to reach room temperature before beating.
- Vinegar and cornstarch stabilize the meringue and help prevent cracking during baking.
- For stabilized whipped cream, add mascarpone and prepare ahead, storing in a piping bag or airtight container without stirring before use.
- Cool the baked pavlovas fully and store in an airtight container to keep crisp; humidity can cause stickiness.
- Assemble just before serving to keep the meringue shell crisp and the interior marshmallowy.
- To make fully crisp meringue nests, pipe multiple layers and bake longer until completely dry inside.
User Reviews
Overall Rating
5
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