You know that one dessert that looks like it took a pastry degree but is secretly foolproof? Yep, this is it. These Mini Pavlovas are the dessert version of a standing ovation. Crisp on the outside, chewy like a soft kiss on the inside, and topped with a cloud of whipped cream and fresh berries. Perfect for Mother’s Day, brunch showers, garden parties, or just showing off to your cat on a Tuesday night.
Love individual desserts? Don’t miss my Lemon Curd Tartlets or Raspberry Almond Mini Galettes!
Ingredients
For the Meringues:
- 4 large egg whites, room temp
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1 tsp cornstarch
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Assorted berries (strawberries, raspberries, blueberries)
- Fresh mint (optional)
Instructions
1. Preheat & prep: Preheat oven to 250°F. Line a baking sheet with parchment. Trace 6-8 3-inch circles as guides and flip the paper.
2. Make meringue: In a clean bowl, beat egg whites on medium until foamy. Add cream of tartar. Gradually add sugar, 1 tbsp at a time. Beat until glossy, stiff peaks form. Fold in vanilla and cornstarch gently.
3. Pipe & shape: Spoon or pipe meringue into your circles, building up the edges like little nests.
4. Bake: Bake for 1 hour. Turn off oven, crack door, and let cool inside for another hour.
5. Whip cream: Beat cream, powdered sugar, and vanilla to soft peaks.
6. Assemble: Spoon cream into cooled pavlovas. Top with berries and mint. Serve immediately.
Serving Tips
- Gorgeous on a white cake stand with a few edible flowers tucked in.
- Add gold sprinkles or lemon zest for extra glam.
- Serve with berry coulis for drizzle drama.
Creative Variations
- Swap berries for passionfruit or kiwi.
- Use coconut whipped cream for a dairy-free twist.
- Add a spoonful of lemon curd before the whipped cream.
Troubleshooting
- Meringue weeping? Sugar wasn’t fully dissolved. Beat longer next time.
- Sticky bottoms? Bake longer or let cool fully in oven.
- Cracks? Totally normal! They’re rustic charm.
Storage Info
- Store plain meringues in airtight container, up to 2 days.
- Once topped, eat within 2 hours.
- Do not refrigerate meringues—they’ll soften.
Mini Pavlovas
Ingredients
For the Meringues:
- 4 large egg whites room temp
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1 tsp cornstarch
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Assorted berries strawberries, raspberries, blueberries
- Fresh mint optional
Instructions
- Preheat & prep: Preheat oven to 250°F. Line a baking sheet with parchment. Trace 6-8 3-inch circles as guides and flip the paper.
- Make meringue: In a clean bowl, beat egg whites on medium until foamy. Add cream of tartar. Gradually add sugar, 1 tbsp at a time. Beat until glossy, stiff peaks form. Fold in vanilla and cornstarch gently.
- Pipe & shape: Spoon or pipe meringue into your circles, building up the edges like little nests.
- Bake: Bake for 1 hour. Turn off oven, crack door, and let cool inside for another hour.
- Whip cream: Beat cream, powdered sugar, and vanilla to soft peaks.
- Assemble: Spoon cream into cooled pavlovas. Top with berries and mint. Serve immediately.
Notes
- Use superfine sugar if you have it—it dissolves better.
- Don’t make meringue on a humid day (seriously).
Made These?
Let me know if you make them—tag me on Pinterest or Instagram, I’d love to see your twist!
