Mini Pavlovas
Let your next celebration dessert be these individual mini pavlovas. Crisp meringue shells topped with whipped cream and fresh fruits. Today, I am using strawberries and blueberries.
Don’t these look adorable? I love individual desserts, especially when I have guests. That way, I don’t have to cut and serve a large cake or pavlova. Although I must admit there is also something so pretty about a large pavlova. Have you tried my raspberry pavlova ice cream yet?
About these mini pavlovas
If you’ve made a meringue, then you will love making a pavlova. Pavlova is basically a baked meringue. There are a few things you must consider, which I have listed in the tips below. But other than that, this is a very simple and easy recipe to make. Every time I have spare egg whites, I make either meringue or pavlova.
It’s the perfect make-ahead kinda dessert to plan in advance. Also, it’s gluten-free, very light, and refreshing.
The timeline for making a pavlova is:
- Whip meringue – 10 mins
- Bake pavlova – 30 minutes
- Cool pavlova – 3 hours
- Assemble – 20 minutes
Ingredients and substitutes
- Egg whites – Use large egg whites at room temperature. Room temperature eggs ensure you get a good volume when beating. Aged eggs are considered the best for pavlova. So, if you have old egg whites (without any yolk), use them.
Pro tip – Cold eggs are easier to separate. So separate them when cold, but let them thaw before using. - Sugar – Always use fine-grain white sugar when making a pavlova. This will ensure the sugar dissolves properly without leaving any grainy effect. Apart from that, sugar also stabilizes the egg whites, helping them build volume and stay puffed up. How sugar affects baking.
- Cream of tartar – Gives a much creamier egg white, and it prevents the separation of protein and water in the whites. It’s also flavorless, so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
- Cornstarch – Absorbs any excess liquid left in your meringue so you have a nice crisp outside crust and a soft, dry marshmallow on the inside without any weeping.
Step-by-step instructions
For the pavlova
- Preheat the oven to 150 °C / 300°F.
Note – This temperature will change as soon as you place the pavlova into the oven. - Line a baking tray with parchment paper. Set aside until ready to use.
- In the bowl of a stand mixer with the whisk attachment, add the egg whites and salt.
- Whip on medium speed for a minute, then gradually add the sugar one tablespoon at a time
Pro tip – Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later, too. - When all the sugar has been added, continue to whip the meringue until you have stiff peaks.
Pro tip – The meringue should be sticky with stiff peaks but still have a shiny appearance. - Switch to a spatula – fold in the vanilla. Then sift in the cream of tartar and cornstarch.
Pro tip – Cream of tartar helps stabilize the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue.
- Transfer the meringue to a piping bag with a large round piping tip.
- Pipe big dollops of meringue onto a baking tray with parchment paper. You should get about 10 to 12 mini pavlovas, depending on how big you pipe the meringue.
- Place the pavlovas in the oven on the center rack.
- Close the oven door and immediately reduce the oven temperature to 130 °C / 265°F (DO NOT OPEN THE OVEN DOOR DURING BAKING).
- Bake for 35 minutes. When the baking time is done, do not open the door. Let the pavlovas cool naturally in the oven.
Pro tip – You can leave it in the oven for 2 to 3 hours, up to 12 hours.
Assemble
- Whip the whipping cream with confectioners’ sugar. And chop the fruits
- Use an offset spatula to gently loosen the pavlova from the parchment paper.
- Place the pavlovas on a serving platter or cake board.
Pro tip – Once you assemble these, they are delicate to move around, so always assemble them on a serving platter and not too early, as the moisture from the whipping cream will make them soft. - Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I’m using sliced strawberries, fresh blueberries, and mint leaves for garnish.
Troubleshooting
Why is my pavlova cracking?
A baked meringue, when cooled, always has cracks. This is normal. When baking a pavlova, it is always recommended to cool it in the oven even after you switch the oven off. This cools it gradually, as the oven temperature gets lower, resulting in fewer cracks. And yet, there will still be cracks, and this is normal.
Why is my pavlova soft in the middle?
The baked pavlova is supposed to be spongy like marshmallow, but dry. As long as it’s dry, not wet, it is normal. One way to ensure the center is always cooked is to create a little dip in the center when shaping the meringue on the tray.
Why is my pavlova weeping?
Undissolved sugar in whipped egg whites can cause weeping. That is why it is recommended to use extra-fine sugar for meringue. The purpose of the cornstarch in the recipe is to absorb excess moisture from the egg whites. However, if there is too much undissolved sugar, the meringue will weep.
Why is my pavlova runny?
It is always recommended to use extra fine sugar and add it to whipping meringue slowly (one tablespoon at a time). Adding sugar quickly causes the meringue to become flat and runny. Even if the meringue does whip, it tends to collapse and become runny.
Frequently asked questions
A baked pavlova will last a day at room temperature and can be kept in an airtight container for up to two days. Add the whipped cream and fruits just before serving.
A perfect pavlova should be white, perhaps slightly beige in color, dry and crisp on the outside, and soft on the inside.
Ideally, you can check with a skewer, but that runs the risk of it sinking. So, I prefer to use a tried and tested method for the right temperature and time. For this recipe, I find baking at a high, quick blast gets a nice crisp shell, then reducing the oven temperature to low and cooking for another 30 minutes. Then, leaving the oven switched off for a further 2 hours ensures that the inside is baked.
It can take up to 5 minutes for the meringue to get stiff peaks, but it depends on the method and equipment you use.
My perfect method for stiff peaks is – Use a stand mixer, start at medium speed, and whip until the eggs are foamy – about two minutes. Then, add egg whites slowly, one tablespoon at a time (this should take about a minute). Once all the sugar is in, turn the mixer to medium-high and whip for three whole minutes. This should give you perfectly stiff meringue.
Never refrigerate a baked pavlova base because condensation from the fridge will soften the crisp outside shell. Store it at room temperature in an airtight container for up to two days.
Also, any leftover pavlova with whipped cream and fruits can be left in the fridge and must be eaten within a day.
Yes, if you find that the pavlova is too soft in the center or undercooked, place it back in the oven at 150 °C / 300°F for an hour.
Mini Pavlovas
Let your next celebration dessert be these individual mini pavlovas. Crisp meringue shells topped with whipped cream and fresh fruits. Today, I am using strawberries and blueberries.
Video
Ingredients
- 4 (150 g) Egg whites large
- 1 cup (200 g) Sugar
- 2 tsp Cornstarch
- 1 tsp Cream of tartar or vinegar
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 1 cup (240 ml) Whipping cream
- 2 cups Chopped fruits
Method
- Preheat the oven to 150 C / 300 F.Note – This temperature will change as soon as you place the pavlova into the oven.
- Line a baking tray with parchment paper. Set aside until ready to use.
- In the bowl of a stand mixer with the whisk attachment, add the egg whites and salt.
- Whip on medium speed for a minute, then gradually add the sugar one tablespoon at a time.
- When all the sugar has been added, continue to whip the meringue until you have stiff peaks.
- Switch to a spatula – fold in the vanilla. Then sift in the cream of tartar and cornstarch.
- Transfer the meringue to a piping bag with a large round piping tip.
- Pipe big dollops of meringue onto a baking tray with parchment paper. You should get about 10 to 12 mini pavlovas, depending on how big you pipe the meringue.
- Place the pavlovas in the oven on the center rack.
- Close the oven door and immediately reduce the oven temperature to 130 ℃ / 265 ℉ (DO NOT OPEN THE OVEN DOOR DURING BAKING).
- Bake for 35 minutes. When the baking time is done, do not open the door; let the pavlovas cool inside the oven naturally.
- Whip the whipping cream with confectioners' sugar. And chop the fruits.
- Use an offset spatula to gently loosen the pavlova from the parchment paper.
- Place the pavlovas on a serving platter or cake board.
- Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, and mint leaves for garnish.
Notes
10 tips for the PERFECT Pavlova Recipe every single time
- Weigh your eggs to ensure you have approximately 150 to 160 grams. Four large eggs often make between 140 and 177 grams, depending on the size. You may need more or fewer than four egg whites.
- Any grease in the egg whites will prevent the meringue from whipping. So, break each egg separately in a bowl before you combine all four. If any egg yolk breaks when breaking, save it for your breakfast omelet and use another egg.
- Aged eggs are often the best for making meringues. So if you have any egg whites in the freezer or fridge, use them for this recipe as long as they are yolk-free.
- If you have a stand mixer, use it. Meringue does require a good amount of whipping; a handheld whisk just does not do it.
- Pipe the pavlovas as soon as the meringue is whipped. Do not let the meringue sit too long.
- The taller the pavlova, the higher the risk of it being undercooked in the center. So, one way to ensure it cooks is to create a little dip in the top. Not too low, it also prevents sinking.
- DO NOT OPEN THE OVEN DOOR WHEN BAKING – OR AFTER THE PAVLOVA HAS BAKEN. Cooling naturally in the oven will prevent sinking.
- To cool the pavlova quicker, gently create an opening in the oven door with a wooden spoon. This will help the warm air to escape slowly and prevent sinking.
- A well-baked pavlova will have cracks on the outside with a small marshmallow-like a pillow on the inside.
- Add whipped cream and fruits just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside.
Equipment you will need
Nutrition
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hello from Greece!
Dear Veena ,can i replace egg whites with pasteurised egg whites in order to make meringe cookies?
And how can i avoid ,that they don”t have that egg taste?
Thank you so much for all your super recipes!
Yes, you can also use pasteurized egg whites instead of fresh egg whites. The same quantity would do for the recipe.
Made these yesterday but I think 1/4 tsp salt is a bit too much. Will make them again but use slightly less.
Loved these mini pavlovas! Perfectly fluffy and creamy. Will definitely be making again this summer 🙂
Thank you, Emily.
These look really cute. They would be great for a dinner party.
Thank you, Dannii
These are so cute!! I’m going to make these for my sister in laws baby shower — we’re doing all individual foods, in their own containers, since COVID… This will be a wonderful dessert!
Thank you, Ashley. Sounds perfect. Let me know how there were.
Pavlovas are one of my favorite. These look so cute. I will try your version soon
Thank you, Kushi
These were great!! Huge hit with my family too, double win!
Thank you so much, Noelle