Name: Mini Pavlovas
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Australian
Ingredients: For the meringue bases:; 4 large egg whites (room temperature); 1 cup granulated sugar; 1/2 tsp cream of tartar or 1 tsp white vinegar; 2 tsp cornstarch; 1 tsp vanilla extract; For the topping:; 1 cup heavy whipping cream; 2 tbsp powdered sugar or honey (to taste); 1/2 tsp vanilla extract; Fresh fruit (e.g., berries, kiwi, passionfruit, mango); Optional: mint leaves, citrus zest, or chocolate shavings for garnish

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Mini Pavlovas are delicate, elegant meringue desserts with crisp exteriors and marshmallow-soft centers, topped with whipped cream and fresh fruit. I love making these little treats when I want something light, beautiful, and guaranteed to impress. Each one is a perfect individual portion, making them ideal for dinner parties, holidays, or anytime I want a show-stopping dessert without the stress.

Why You’ll Love This Recipe

I love how these mini pavlovas are both stunning and simple. The meringue base is made with just a few ingredients, yet it delivers such a satisfying texture—crunchy on the outside, soft and pillowy inside. Topping them with whipped cream and fresh fruit adds freshness and color. They’re naturally gluten-free, endlessly customizable, and can be made ahead of time, which makes entertaining a breeze. Mini Pavlovas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meringue bases:

Egg whites (room temperature)
Granulated sugar
Cream of tartar or a small splash of vinegar
Cornstarch
Vanilla extract

For the topping:

Heavy whipping cream
Powdered sugar or honey (to sweeten)
Vanilla extract
Fresh fruit (like berries, kiwi, passionfruit, or mango)
Optional: mint leaves, citrus zest, or chocolate shavings for garnish

Directions

I preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, I beat the egg whites with cream of tartar or vinegar until soft peaks form.
I gradually add the sugar, one spoonful at a time, beating until the mixture becomes glossy and forms stiff peaks.
I gently fold in the cornstarch and vanilla extract.
I spoon or pipe the meringue into small round nests on the prepared baking sheet, making a slight dip in the center of each for the filling.
I bake for about 60–75 minutes, then turn off the oven and let the pavlovas cool inside with the door slightly ajar. This helps prevent cracking.
Once completely cool, I whip the cream with powdered sugar and vanilla until soft peaks form.
I top each pavlova with a dollop of whipped cream and arrange fresh fruit on top before serving.

Servings and timing

This recipe makes 6–8 mini pavlovas and takes around 20 minutes of prep time, 1 hour to 1 hour and 15 minutes of bake time, plus cooling time, for a total of 2 hours (mostly hands-off).

Variations

I sometimes add lemon zest or almond extract to the meringue for a flavor twist. For toppings, I switch things up with lemon curd, fruit compote, or a drizzle of caramel or chocolate sauce. If I want a dairy-free version, I use whipped coconut cream. Around the holidays, I sprinkle crushed peppermint or pomegranate seeds for a festive look.

storage/reheating

I store the unfilled meringue shells in an airtight container at room temperature for up to 2 days. Once topped with cream and fruit, they’re best served right away. If I need to prepare ahead, I keep the components separate and assemble just before serving. I never refrigerate the meringues before topping—they’ll soften and lose their crispness. Mini Pavlovas

FAQs

Can I make pavlovas on a humid day?

I try to avoid it. Meringue doesn’t hold up well in humidity—it can become sticky and soft. Dry days are best for baking pavlovas.

What’s the difference between pavlova and meringue?

Pavlovas have a crisp exterior and soft, marshmallow-like center. Regular meringues are usually crisp all the way through.

Can I use a stand mixer?

Yes, I use a stand mixer or hand mixer with a whisk attachment. It makes beating the egg whites much easier and faster.

How do I know when the meringues are done?

They should feel dry and firm to the touch, and easily lift off the parchment. They may feel slightly soft in the center, which is perfect for pavlovas.

Can I freeze the meringues?

No, I don’t recommend freezing them. Meringue doesn’t freeze well—it can absorb moisture and lose its texture when thawed.

Conclusion

Mini Pavlovas are one of those desserts that look fancy but are surprisingly easy to make. With their crisp shells, soft centers, and beautiful toppings, they’re a lovely way to end any meal. I love how versatile they are, and once I mastered the meringue, I found myself making them again and again for every special occasion—or just because.