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Easy Mini Pavlovas

Perfect for Any Occasion!
Course: Dessert, Side Dish
Keyword: Fruit, No Bake Desserts, Raspberry, Spring, Strawberry, Summer
Servings: 12 meringues

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!