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Mini Pavlovas

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Delicate, individual meringue shells with crisp edges and soft centers, topped with whipped cream and fresh fruit—perfect for spring or elegant entertaining.

Ingredients

  • 4 large egg whites (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for cream)
  • Fresh berries or fruit of choice
  • Optional: fresh mint leaves, lemon zest, fruit coulis

Instructions

  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw 8 small circles on the back as a guide.
  2. In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
  3. Gently fold in vinegar, cornstarch, and vanilla extract.
  4. Spoon meringue into mounds on parchment, shaping with a dip in the center of each.
  5. Bake for 60–75 minutes until dry to the touch but still pale. Turn off the oven and cool meringues inside with the door slightly open for at least 1 hour.
  6. Whip cream with powdered sugar and vanilla until soft peaks form.
  7. Once meringues are cool, top each with whipped cream and fresh fruit. Garnish with mint or lemon zest if desired.

Notes

  • Store unfilled shells in an airtight container for up to 2 days.
  • Assemble just before serving to keep meringue crisp.
  • Use chocolate, lemon curd, or tropical fruit for variations.
  • Cool slowly to prevent cracking.
  • Beat meringue until smooth and glossy with no sugar grains.

Nutrition

Find it online: https://recipesbyliza.com/mini-pavlovas/