Welcome to my Mini Pavlovas; where elegance meets simplicity in the most delightful way! These adorable mini pavlovas have a perfectly crisp meringue shell with a marshmallow-soft center, creating a dreamy texture in every bite. Topped with fluffy whipped cream and an assortment of fresh seasonal fruits, this Mini Pavlova Recipe is a true showstopper. Whether you're making them for a special occasion or just indulging in a sweet treat, these individual-sized desserts are as fun to make as they are to eat! If you love light, airy, and delicious desserts, this Mini Pavlova Recipe is one you’ll want to make again and again.
Why You'll Love This Mini Pavlova Recipe?
Creating these dainty delights with my Mini Pavlovas at home is easier than you might think! These individual-sized treats are perfect for dinner parties, allowing you to prepare them in advance and simply add the finishing touches before serving. The magic of this Mini Pavlova Recipe lies in its incredible texture—the contrast between the crisp, delicate shell and the soft, cloud-like center makes every bite unforgettable. Whether you're hosting guests or just treating yourself, this Mini Pavlova Recipe is a foolproof way to impress with minimal effort!
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Ingredients
The Mini Pavlova Shells:
- 4 large egg whites, at room temperature
- 1 cup superfine sugar (caster sugar)
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- Pinch of salt
The Topping:
- cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 cups mixed fresh fruits (strawberries, raspberries, blueberries, or passion fruit)
- Fresh mint leaves for garnish (optional)
Instructions
Preparing the Meringue
- Preheat your oven to 275°F (135°C) and line a large baking sheet with parchment paper. Draw 6-8 circles about 3-4 inches in diameter on the paper, then flip it over so the marks are on the bottom.
- Clean your mixing bowl and beaters thoroughly, ensuring they're completely free of any grease. Even a tiny amount of fat can prevent the egg whites from whipping properly.
- Start beating the egg whites on medium speed until soft peaks form. Add a pinch of salt.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat on medium-high speed. This slow addition is crucial for a stable meringue.
- Beat until the mixture is glossy and stiff peaks form, about 8-10 minutes. The sugar should be completely dissolved – rub a small amount between your fingers to check for graininess.
- Gently fold in the cornstarch, vinegar, and vanilla extract using a rubber spatula.
Shaping and Baking
- Spoon or pipe the meringue mixture onto the prepared circles, creating a slight depression in the center of each.
- Place the baking sheet in the preheated oven and immediately reduce the temperature to 250°F (120°C).
- Bake for 1 hour, then turn off the oven and leave the pavlovas inside to cool completely, preferably overnight. Do not open the oven door during this time.
Assembly
- Arrange fresh fruits on top and garnish with mint leaves if desired.
- Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Top each cooled pavlova shell with a generous dollop of whipped cream.
- Preparing the Meringue :Whip egg whites to stiff peaks, gradually adding sugar. Fold in cornstarch, vinegar, and vanilla.
- Shaping and Baking :Pipe meringue onto parchment, bake low and slow, then cool completely in the oven.
- Assembly :Top with whipped cream, fresh fruit, and a mint garnish. Enjoy
Equipment For Mini Pavlova Recipe
- Stand mixer or hand-held electric mixer
- Large baking sheet
- Parchment paper
- Piping bag (optional)
- Rubber spatula
- Measuring cups and spoons
Essential Tips for Perfect Mini Pavlova Recipe
- Gentle Handling: After achieving stiff peaks, fold in additional ingredients gently to maintain volume.
- Room Temperature Eggs: Using room temperature egg whites is essential for achieving maximum volume.
- Weather Matters: Avoid making pavlovas on humid days, as moisture can affect their texture.
- Clean Equipment: Ensure all bowls and utensils are completely grease-free.
Recipe Variations
- Chocolate Mini Pavlovas: Add 2 tablespoons of cocoa powder to the meringue mixture.
- Lemon Curd Variation: Replace whipped cream with lemon curd for a tangy twist.
- Berry Compote: Top with homemade berry compote instead of fresh fruits.
- Nutty Version: Fold finely chopped nuts into the meringue before baking.
Storage
- Unfilled pavlova shells can be stored in an airtight container at room temperature for up to 2 days.
- Once assembled with cream and fruit, mini pavlovas should be served within 2 hours.
- Do not refrigerate unfilled pavlova shells as moisture will soften their crispy exterior.
Top Tip
The key to preventing cracks is to let your pavlovas cool down gradually in the oven. Sudden temperature changes can cause the delicate shells to collapse or develop cracks.
FAQ
Why are my mini pavlovas chewy?
Mini pavlovas become chewy when exposed to moisture or humid conditions. To prevent chewiness, avoid making pavlovas on humid days, bake them at the correct temperature (250°F/120°C), and let them cool completely in the oven. Using too much sugar or underbaking can also cause a chewy texture.
What is the secret of a good pavlova?
The secret to a perfect pavlova lies in room temperature egg whites, gradual sugar addition, and proper cooling. Always use clean, grease-free equipment, add sugar one tablespoon at a time while beating, and never open the oven door during baking or cooling. Adding cornstarch and vinegar helps create the signature crispy shell with a marshmallow center.
How long will mini pavlovas keep?
Unfilled mini pavlovas keep for up to 2 days when stored in an airtight container at room temperature. Once topped with cream and fruit, eat within 2 hours. Never store pavlovas in the refrigerator as moisture will make them soft and sticky. For best results, store in a cool, dry place away from direct sunlight.
Is it OK to make pavlova the day before?
Yes, you can make pavlova the day before serving. Bake the shells and let them cool completely in the oven overnight. Store unfilled pavlova shells in an airtight container at room temperature until needed. Add whipped cream and toppings just before serving to prevent the crispy shell from becoming soft.
Delicious,and Easy: Your Go-To Mini Pavlova Recipe
Now that you have all the tips and tricks for mastering the perfect Mini Pavlova Recipe, it’s time to whip up this elegant dessert yourself! With its crisp meringue shell, fluffy whipped cream, and vibrant fresh fruits, this Mini Pavlova Recipe is guaranteed to impress and delight. Whether you're making them for a special occasion or just because you deserve a sweet treat, these little beauties are always a hit. We’d love to see your delicious creations—share your Mini Pavlova Recipe results in the comments below, and don’t forget to tag us in your social media posts!
If you loved making this Mini Pavlova Recipe, why not try your hand at some other delightful homemade treats? For a comforting and hearty option, our Homemade Bread Bowl Recipe is perfect for serving soups and dips in an edible, crusty bowl. If you're in the mood for bite-sized elegance, the Mini Tarts Recipe offers a buttery, flaky crust filled with your favorite sweet or savory toppings. Craving a classic breakfast staple? The Classic Homemade Bagels Recipe walks you through creating chewy, golden-brown bagels from scratch. And for a truly indulgent treat, the Decadent Chocolate Waffles Recipe is a must-try, offering rich chocolatey goodness in every bite. Each of these recipes is easy to follow and guaranteed to impress!
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Pairing
These are my favorite dishes to serve with Mini Pavlova Recipe
Mini Pavlova Recipe
Equipment
- Stand mixer or hand-held electric mixer For beating egg whites
- Large baking sheet Lined with parchment paper
- Parchment paper To prevent sticking
- Piping bag (optional) For shaping pavlovas
- Rubber spatula For folding ingredients
- Measuring cups and spoons For accurate measurements
Ingredients
For the Meringue Shells
- 4 large egg whites At room temperature
- 1 cup superfine sugar Also called caster sugar
- 1 teaspoon cornstarch Helps create soft center
- 1 teaspoon white vinegar Enhances texture
- ½ teaspoon vanilla extract For flavor
- Pinch of salt Enhances stability
For the Topping
- 1 cup heavy whipping cream Chilled
- 2 tablespoons powdered sugar Sweetens whipped cream
- ½ teaspoon vanilla extract Enhances flavor
- 2 cups mixed fresh fruits Strawberries, raspberries, blueberries, or passion fruit
- Fresh mint leaves Optional garnish
Instructions
- Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
- Draw 6-8 circles (3-4 inches) on parchment and flip it over.
- Beat egg whites on medium speed until soft peaks form. Add salt.
- Gradually add sugar, one tablespoon at a time, beating on medium-high speed.
- Beat until glossy and stiff peaks form (8-10 minutes). Check for dissolved sugar.
- Gently fold in cornstarch, vinegar, and vanilla extract using a spatula.
- Spoon or pipe meringue onto prepared parchment, forming small nests.
- Place in oven and immediately reduce temperature to 250°F (120°C).
- Bake for 1 hour, then turn off oven and let pavlovas cool inside overnight.
- Before serving, whip cream with powdered sugar and vanilla until soft peaks form.
- Top pavlovas with whipped cream, fresh fruits, and optional mint garnish.
Notes
- Use room temperature eggs for best volume
- Avoid making on humid days
- Ensure all equipment is grease-free
- Do not open oven during baking/cooling
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