Easy Mini Pavlovas Recipe
Perfect for Any Occasion!
Introduction: If you’re looking for a dessert that’s both delicious and visually stunning, look no further than mini pavlovas! These individual meringue nests, crisp on the outside and soft and marshmallow-like on the inside, are topped with whipped cream and fresh fruit, making them an irresistible treat for any celebration. Whether it’s a family gathering, a dinner party, or just a sweet snack, this easy mini pavlovas recipe will impress everyone. Plus, they’re simple to make and customizable to your taste!
Why You’ll Love This Easy Mini Pavlovas Recipe:
- Quick and simple: Just a few ingredients and minimal effort.
- Perfectly portioned: Mini pavlovas are ideal for individual servings.
- Customizable toppings: Add any fresh fruits, whipped cream, or even a drizzle of chocolate.
- Gluten-free: This dessert is naturally gluten-free, making it perfect for those with dietary restrictions.
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Ingredients for Mini Pavlovas:
- For the meringue:
- 6 large egg whites (room temperature)
- 1 1/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoon cornstarch
- For the cream (simply use whipped topping or follow recipe below):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the topping:
- 4 cups fresh fruits (strawberries, kiwi, passion fruit, blueberries, etc.)
- Mint leaves (optional)
How to Make Mini Pavlovas:
Step 1: Preheat the Oven Preheat your oven to 225°F. Line 2 baking sheets with parchment paper.
Step 2: Whisk the Egg Whites In a clean, dry bowl, beat the egg whites with an electric mixer on high speed for 1 minute.
Step 3: Gradually Add Sugar Slowly add the granulated sugar while continuing to beat on high speed. Keep whisking until stiff peaks form, and the meringue looks glossy and smooth. This should take about 8-10 minutes. Fold in the cornstarch and vanilla extract until everything is well incorporated.
Step 4: Shape the Meringues Using a spoon or a piping bag, spoon or pipe the meringue onto the parchment paper, forming small rounds. You can create a slight indent in the center to hold the toppings later. This recipe makes 12 meringues.
Step 5: Bake Place the tray in the preheated oven and bake for 1 hour and 15 minutes, or until the meringues are crisp on the outside. Without opening the door, turn off the oven and let the mini pavlovas sit in the hot oven for another 30 minutes. The outsides should be dry and crisp and the insides will be a marshmallow consistancy.
Step 6: Whip the Cream While the meringues are cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. You can adjust the sweetness to your liking.
Step 7: Assemble the Pavlovas Once the pavlovas have cooled, carefully remove them from the parchment paper and place them on serving plates. Spoon a dollop of whipped cream into the center of each meringue nest and top with fresh fruits of your choice. Garnish with mint leaves for a pop of color and freshness.
Step 8: Serve and Enjoy! Serve the mini pavlovas immediately for the best texture, or refrigerate them for a few hours before serving. These delightful little desserts are sure to be a crowd favorite!
Tips for Perfect Mini Pavlovas:
- Room temperature egg whites: For the best meringue texture, make sure your egg whites are at room temperature before whisking.
- Don’t open the oven door during baking: Meringues can collapse if the oven door is opened too early. Keep the door closed while baking and during the cooling process.
- Customize the toppings: Feel free to use any fruits or toppings you love. Seasonal berries, citrus slices, or even chocolate shavings work great!
- Store your meringues: The pavlova meringues can be stored in an airtight container at room temperature for 3-5 days. Enjoy within 4 hours of assembly.
Conclusion: These mini pavlovas are a fantastic, easy-to-make dessert that will elevate any occasion. The crispy meringue and soft whipped cream, paired with fresh fruit, offer the perfect balance of textures and flavors. Whether you’re hosting a special event or enjoying a casual treat, these individual pavlovas are sure to become a favorite.
Don’t forget to pin this recipe for later and share it with your friends and family!
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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VISIT OUR JOURNEY TO HOME’S WALMART STOREFRONT
SHOP THIS RECIPE
Mixing Bowls | Spatula | Sheet Pan
Mixing Spoon | Danish Dough Whisk | Cordless Mixer
Easy Mini Pavlovas
Ingredients
For the meringue:
- 6 large egg whites room temperature
- 1 1/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoon cornstarch
For the cream (simply use whipped topping or follow recipe below):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the topping:
- 4 cups fresh fruits strawberries, kiwi, passion fruit, blueberries, etc.
- mint leaves optional
Instructions
- Step 1: Preheat the Oven Preheat your oven to 225°F. Line 2 baking sheets with parchment paper.
- Step 2: Whisk the Egg Whites In a clean, dry bowl, beat the egg whites with an electric mixer on high speed for 1 minute.
- Step 3: Gradually Add Sugar Slowly add the granulated sugar while continuing to beat on high speed. Keep whisking until stiff peaks form, and the meringue looks glossy and smooth. This should take about 8-10 minutes. Fold in the cornstarch and vanilla extract until everything is well incorporated.
- Step 4: Shape the Meringues Using a spoon or a piping bag, spoon or pipe the meringue onto the parchment paper, forming small rounds. You can create a slight indent in the center to hold the toppings later. This recipe makes 12 meringues.
- Step 5: Bake Place the tray in the preheated oven and bake for 1 hour and 15 minutes, or until the meringues are crisp on the outside. Without opening the door, turn off the oven and let the mini pavlovas sit in the hot oven for another 30 minutes. The outsides should be dry and crisp and the insides will be a marshmallow consistency.
- Step 6: Whip the Cream While the meringues are cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. You can adjust the sweetness to your liking.
- Step 7: Assemble the Pavlovas Once the pavlovas have cooled, carefully remove them from the parchment paper and place them on serving plates. Spoon a dollop of whipped cream into the center of each meringue nest and top with fresh fruits of your choice. Garnish with mint leaves for a pop of color and freshness.
- Step 8: Serve and Enjoy! Serve the mini pavlovas immediately for the best texture, or refrigerate them for a few hours before serving. These delightful little desserts are sure to be a crowd favorite!