Go Back

Mini Pavlovas

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Australian-inspired
Servings 6 servings

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).