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Mini Pavlovas

These mini pavlovas are a beautiful and elegant dessert. Perfect little meringue nests for serving up at a party with a variety of toppings, especially fresh fruit and whipped cream.
Servings: 14
Calories: 92kcal

Equipment

Ingredients

  • 6 large egg whites
  • 1 1/2 cups caster sugar (ultra fine sugar)
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For Topping the Pavlova:

  • 1 cups heavy cream
  • 2 TBS powdered sugar
  • 1 tsp vanilla extract
  • strawberries, raspberries, blueberries, kiwi, mango, etc.

Instructions

  • Separate the egg whites from the yolks while the eggs are still cold. Make sure no yolk gets into the egg whites. Set aside to let the whites come to room temperature.
  • Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with a piece of parchment paper.
  • Add the egg whites to a large bowl, the bowl of a stand mixer is preferred. Beat the egg whites for a few minutes, or until soft peaks form.
  • Continue beating the egg whites at a medium speed, adding the sugar in 1 TBS at a time, beating for about 30 seconds after each addition.
  • After the sugar is all added, keep mixing another until the sugar is dissolved and the egg whites, and thick, stiff, and glossy.
  • Add in the cornstarch, vinegar, and vanilla and beat for another 30 seconds.
  • Scoop the egg white mixture into a piping bag, or a ziplock bag fitted with your piping tip of choice.
  • Pipe the mixture onto a piece of parchment paper, about 3 inches in diameter each, repeating with remaining mixture to pipe about 12 total.
  • Indent the top slightly with a spoon, the pavlovas may spread a bit on the sides.
  • Place the pan in the middle of the oven and turn the temperature down to 225 degrees Fahrenheit.
  • Bake for 50-60 minutes, or until the shells are dry to touch.
  • Turn the oven off and leave the door closed for 30 minutes to let the pavlovas start to cool slowly.
  • Prop the oven door open with a wooden spoon and let the pavlova continue to cool in the oven for another 30 minutes.
  • Transfer the baking pan to the counter, and let the pavlovas continue to cool at room temperature as needed.
  • Transfer them carefully to an air-tight container at room temperature until ready to serve them.

For Topping the Pavlova:

  • Beat cold whipping cream and sugar in a large bowl at high speed until stiff peaks form.
  • Spread whipped cream over cooled pavlovas.
  • Top them with your favorite fruits.
  • Sprinkle with powdered sugar if desired.
  • Enjoy immediately for best results.

Notes

** Calories listed only account for the mini pavlova, not whipped cream, or other toppings.

Nutrition

Calories: 92kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.1g | Sodium: 24mg | Potassium: 24mg | Fiber: 0.003g | Sugar: 22g | Calcium: 1mg | Iron: 0.02mg