Light and Fluffy Mini Pavlovas
These mini pavlovas are light, fluffy meringue nests topped with fresh berries and optional whipped cream, perfect for a quick and elegant dessert.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 mini pavlovas 1x
- Category: Dessert
- Cuisine: Australian/New Zealand
Ingredients
Scale
- Egg whites from 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar (caster sugar preferred)
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 to 1.5 cups fresh berries (strawberries, blueberries, raspberries, or seasonal favorites like blackberries or sliced kiwi)
- Optional: about 1 cup whipped cream, lightly sweetened with powdered sugar
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
- Separate the egg whites into a clean, grease-free bowl and let them sit at room temperature for about 20 minutes.
- Whip the egg whites on medium speed until soft peaks form (about 2-3 minutes). Gradually add sugar, one tablespoon at a time, increasing speed to high, whipping until glossy and stiff (7-10 minutes). Test by rubbing a bit between your fingers; it should feel smooth, not grainy.
- Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula, being careful not to deflate the meringue.
- Using a spoon or piping bag, dollop or pipe small rounds about 3 inches (7.5 cm) wide onto the baking sheet, making a slight well in each for the filling.
- Bake for 1.5 hours, then turn off the oven and leave the pavlovas inside for another hour to dry out slowly.
- Once cooled, top each mini pavlova with a dollop of whipped cream and fresh berries just before serving.
Notes
Use room temperature egg whites for better volume. Add sugar gradually to avoid grainy texture. Fold cornstarch and vinegar gently to keep meringue airy. Bake low and slow to prevent browning and cracking. Assemble pavlovas just before serving to keep shells crisp. Store unfilled pavlovas in an airtight container at room temperature for up to 2 days. Avoid refrigerating unfilled pavlovas to prevent softening.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 165
- Sugar: 35
- Sodium: 10
- Fat: 0.5
- Saturated Fat: 0.3
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: mini pavlovas, meringue dessert, berry dessert, light dessert, easy pavlova recipe, gluten-free dessert, summer dessert