Description
Mini Pavlovas are elegant, light, and airy individual meringue desserts featuring crispy shells with a soft marshmallow-like interior. Topped with fresh whipped cream and vibrant fruits like strawberries, kiwi, and passion fruit, they offer a visually stunning and customizable sweet treat perfect for any occasion.
Ingredients
Scale
Meringue Base Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
Toppings
- 1 cup whipped cream, lightly sweetened
- Fresh fruit such as strawberries, kiwi, passion fruit, blueberries, and raspberries
Instructions
- Prepare the Meringue Base: Start by beating your egg whites in a clean, grease-free bowl until soft peaks form. Gradually add sugar while continuing to beat until the mixture is glossy and forms stiff peaks. Incorporate cornstarch and vinegar or lemon juice gently to maintain volume and create the perfect texture.
- Shape the Mini Pavlovas: Preheat your oven to 250°F (120°C). Using a spoon or piping bag, dollop or pipe the meringue mixture onto a baking sheet lined with parchment paper, creating small rounds about three inches in diameter with a slight dip in the center to hold toppings.
- Bake Slowly: Bake the meringues for about 1 to 1.5 hours, allowing them to dry out without browning. After baking, turn off the oven and let them cool inside with the door slightly open to prevent cracking from rapid temperature changes.
- Top With Whipped Cream and Fruit: Once cooled, top each mini pavlova with a generous dollop of lightly sweetened whipped cream, and arrange your choice of fresh fruit on top. Serve immediately for the best texture contrast between crunchy and soft.
Notes
- Use room temperature eggs for better volume and faster whipping.
- Avoid making pavlovas on humid days to maintain crispness.
- Beat whites until glossy stiff peaks form to ensure stability.
- Bake at low temperature slowly to prevent browning and cracking.
- Let pavlovas cool gradually in the oven to avoid temperature shock and cracks.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 150
- Sugar: 20g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mini pavlova, meringue dessert, individual pavlovas, gluten free dessert, fruit topped pavlova, whipped cream dessert
