Description
Mini Pavlovas are elegant, individual meringue desserts with crisp exteriors and marshmallow-soft centers, topped with whipped cream and fresh fruit. They’re light, naturally gluten-free, and perfect for special occasions or entertaining.
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
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites with cream of tartar or vinegar until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form.
- Gently fold in cornstarch and vanilla extract.
- Spoon or pipe meringue into 6–8 small nests on the baking sheet, making a dip in the center of each.
- Bake for 60–75 minutes. Turn off oven and let pavlovas cool inside with the door slightly ajar.
- Once cool, whip cream with powdered sugar and vanilla until soft peaks form.
- Top each pavlova with whipped cream and fresh fruit. Garnish as desired and serve immediately.
Notes
- Store unfilled pavlovas in an airtight container at room temperature for up to 2 days.
- Avoid making pavlovas on humid days—moisture affects texture.
- Add lemon zest or almond extract to the meringue for variation.
- Use coconut whipped cream for a dairy-free version.
- Assemble just before serving to maintain crispness.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 180
- Sugar: 23g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
