Description
Mini Pavlova Recipe creates crisp meringue nests with soft marshmallow centers topped with whipped cream and fresh fruit.
Ingredients
Scale
- 6 large egg whites, room temperature
- 1½ cups granulated sugar
- ½ tbsp lemon juice
- ½ tbsp vanilla extract
- 2 tsp cornstarch
- 1½ cups heavy whipping cream, very cold
- 2 tbsp powdered sugar
- 4–5 cups fresh fruit such as blueberries, raspberries, strawberries, peaches, or kiwi
- 15 mint leaves for garnish, optional
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper.
- Beat egg whites on high speed until soft peaks form.
- Gradually add sugar one tablespoon at a time while beating until stiff glossy peaks form.
- Fold in lemon juice, vanilla extract, and cornstarch gently.
- Pipe meringue nests onto parchment paper and create indentations in the centers.
- Bake for 1 hour and 15 minutes.
- Turn off the oven and cool pavlovas inside the oven for 3 to 4 hours without opening the door.
- Beat heavy cream and powdered sugar until thick and spreadable.
- Fill pavlovas with whipped cream and top with fresh fruit.
- Serve immediately and enjoy.
Notes
- Use room-temperature egg whites for best volume.
- Cool pavlovas slowly inside the oven to prevent cracking.
- Assemble shortly before serving to keep the shells crisp.
- Prep Time: 15 minutes
- Cooling Time: 3 hours
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 210
- Sugar: 28
- Sodium: 35
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
- Cholesterol: 33