Mini Pavlova Recipe

These Mini Pavlovas have a crisp meringue shell with a soft, marshmallow-like center. Topped with fluffy whipped cream and fresh seasonal fruits, they are an elegant and delicious dessert perfect for any occasion.

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Course: Dessert

Cuisine: Australian, New Zealand

Prep Time: 20

Cook Time: 1

Cooling time: 12

Total Time: 13 20

Servings: mini pavlovas

Calories: 120kcal

Cost: $10

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

Nutrition