Mini Pavlovas Made Easy
Feather-light mini pavlovas with crisp shells and marshmallow centers, topped with billows of whipped cream and fresh berries.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup egg whites room temperature
- 0.9 cup granulated sugar superfine if possible
- 0.5 tsp cream of tartar
- 0.125 tsp fine salt
- 0.75 tsp vanilla extract
- 0.75 tsp white vinegar
- 2.25 tsp cornstarch sifted
- 1.1 cup heavy cream chilled
- 1.5 tbsp powdered sugar for whipped cream
- 1.75 cup mixed fresh berries patted dry
- 1 tbsp powdered sugar for dusting
- 2 tbsp fresh mint leaves optional garnish
Instructions
Preparation Steps
- Heat oven to 250°F. Line a large baking sheet with parchment and set aside.
- Whisk egg whites with salt and cream of tartar on medium speed until soft peaks form.
- Rain in the sugar a tablespoon at a time, beating on medium-high until glossy, stiff peaks hold and sugar dissolves.
- Beat in vanilla and vinegar briefly. Sift cornstarch over the meringue and fold gently to combine.
- Spoon 8 small mounds onto the sheet and use a spoon to make shallow wells in the centers.
- Bake 60–70 minutes until dry to the touch and pale. Turn off oven, crack the door, and cool inside until barely warm.
- Whip heavy cream with powdered sugar just to soft peaks; keep chilled.
- Fill pavlovas with whipped cream. Top with berries, dust with powdered sugar, and garnish with mint.
Notes
Variation: Swirl 2 tbsp lemon curd into the whipped cream, or drizzle the finished pavlovas with melted dark chocolate. Storage: Keep unfilled shells airtight at room temperature up to 3 days; add cream and fruit just before serving.
This recipe is an original creation inspired by classic Mini Pavlovas Made Easy flavors. All ingredient ratios and instructions are independently developed.