Mini Pavlovas

Mini pavlovas are everything I love about the classic dessert—light, crisp meringue shells with soft marshmallowy centers—only in individual, fuss-free servings. Topped with whipped cream and fresh fruit like berries or citrus, these adorable pavlovas are the perfect sweet finish for spring celebrations, dinner parties, or any time I want something elegant but easy.

Why You’ll Love This Recipe

I love that these mini pavlovas are beautiful enough for special occasions, yet simple enough to make any time. They bake up with crisp edges and soft, chewy centers, and I can customize the toppings with whatever fruit I have on hand. Since they’re individually portioned, they’re easier to serve and great for entertaining. Plus, the contrast of crunchy meringue, silky cream, and juicy fruit is just unbeatable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Mini Pavlovas:

• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract

For Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh berries (like blueberries, raspberries, strawberries) or fruit of choice
• Optional: fresh mint leaves, lemon zest, or a drizzle of fruit coulis

Directions

Step 1: Preheat and Prepare
I preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. I like to draw 8 small circles (about 3 inches in diameter) on the back of the paper as a guide.

Step 2: Make the Meringue
In a clean mixing bowl, I beat the egg whites until soft peaks form. I gradually add the sugar, one tablespoon at a time, and keep beating until the mixture is glossy and forms stiff peaks. Then I gently fold in the vinegar, cornstarch, and vanilla.

Step 3: Shape the Pavlovas
Using a spoon, I scoop mounds of the meringue onto the parchment-lined tray, using the circles as a guide. I use the back of the spoon to create a small dip in the center of each mound for the toppings.

Step 4: Bake and Cool
I bake the meringues for about 60–75 minutes until they’re dry to the touch but still pale. I turn off the oven and let them cool inside with the door slightly open for at least an hour—this helps prevent cracking.

Step 5: Whip the Cream and Assemble
I beat the cream, powdered sugar, and vanilla until soft peaks form. Once the meringues are completely cool, I spoon or pipe the whipped cream into the center of each pavlova and top with fresh fruit. I sometimes add a sprinkle of lemon zest or a mint leaf for a fresh finish.

Servings and timing

This recipe makes 8 mini pavlovas.

• Prep Time: 20 minutes
• Bake Time: 60–75 minutes
• Cooling Time: 1 hour
• Total Time: About 2.5 hours

Variations

• Chocolate swirl: I gently fold in melted chocolate before shaping for a marbled look.
• Tropical flavor: I top with mango, kiwi, and passion fruit for a summery twist.
• Lemon curd: I layer a spoonful of lemon curd under the whipped cream for extra tang.
• Nutty finish: I sprinkle chopped pistachios or almonds on top for texture.
• Spiced meringue: I sometimes add a pinch of cinnamon or cardamom to the meringue for warmth.

Storage/Reheating

I store the unfilled pavlova shells in an airtight container at room temperature for up to 2 days. Once assembled with cream and fruit, I serve them immediately or refrigerate for up to 4 hours. The meringue will start to soften over time, so I always wait to top them until just before serving.

FAQs

Can I make mini pavlovas ahead of time?

Yes, I make the meringue shells a day or two ahead and store them in a sealed container. I add the whipped cream and fruit just before serving.

Why did my pavlovas crack?

Cracking usually happens if they cool too fast. I always let them cool slowly in the oven with the door ajar to reduce sudden temperature changes.

Can I use a sugar substitute?

Traditional pavlova relies on real sugar for structure, so I don’t recommend swapping it. Alternatives may affect texture and stability.

How do I know when the meringue is ready?

The meringue should be glossy and form stiff peaks that hold their shape. If it still feels grainy from sugar, I keep beating until it’s smooth.

What fruits work best?

I love using berries, but I also mix in citrus segments, pomegranate seeds, sliced peaches, or even passion fruit for variety.

Conclusion

Mini pavlovas are one of those desserts that feel impressive but are truly simple to make. I love the way they combine delicate textures with bold, fresh flavors, and how easy it is to personalize them for any occasion. Whether I’m serving them for a dinner party or just treating myself, they never fail to impress—and I never get tired of how pretty they look on the plate.

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