Mini Pavlovas Recipe

Introduction

Mini Pavlovas are individual, delicate meringue-based desserts that are crispy on the outside and soft and marshmallow-like on the inside. Named after the famous Russian ballerina Anna Pavlova, these little treats have become a favorite in homes and bakeries alike, often gracing tables for festive occasions, afternoon teas, or as a delightful treat for any sweet tooth.

What makes Mini Pavlovas truly special is their versatility. They can be topped with an array of seasonal fruits, whipped cream, or even decadent chocolate. Their airy and light texture paired with the sweetness of the meringue and the freshness of fruit makes them an irresistible dessert that will have your guests asking for seconds.

In this guide, we will walk you through how to make the perfect Mini Pavlovas. From understanding the key ingredients to step-by-step instructions, tips, and variations, you’ll be ready to impress your friends and family with this exquisite dessert.

Why You’ll Love Mini Pavlovas

• Elegant and Impressive: Mini Pavlovas are visually stunning. Their airy, delicate structure is perfect for any occasion, from formal gatherings to casual get-togethers.
• Light and Fresh: Despite being a dessert, Mini Pavlovas are light in texture and packed with fresh, vibrant flavors, especially when topped with seasonal fruits like berries, kiwis, or passion fruit.
• Customizable: You can top Mini Pavlovas with a variety of fresh fruits, whipped cream, chocolate, or even a drizzle of caramel or citrus syrup. The possibilities for customization are endless.
• Make-Ahead Dessert: The meringue shells can be prepared in advance, making this dessert a perfect choice for entertaining. Once baked and stored properly, the shells can last for up to a week.
• Perfect for Portion Control: Since they are mini-sized, they allow for individual servings, which makes them perfect for parties, buffets, or gatherings where people want to enjoy a small, sweet treat without overindulging.

Preparation and Cooking Time

• Total Time: 2 hours (includes baking and cooling time)
• Preparation Time: 15 minutes
• Cooking Time: 1 hour and 30 minutes
• Servings: 8 mini pavlovas
• Calories per Serving: Approximately 150-200 calories per pavlova, depending on toppings

Nutrition Facts (Per Serving)

• Calories: 150-200 kcal
• Fat: 8-10g (depending on cream or toppings used)
• Carbohydrates: 25-30g
• Protein: 3-4g
• Sugar: 20g
• Fiber: 1-2g

Ingredients

For the Pavlova Shells:

• 4 large egg whites (at room temperature)
• 1 cup (200g) granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• A pinch of salt

For the Topping:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mixed fresh fruit (e.g., strawberries, raspberries, blueberries, kiwi, passionfruit)
• Fresh mint leaves (optional, for garnish)

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Baking Sheet

Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 8 circles on it (using a pencil to trace around a glass or cup). This will help you make evenly sized Pavlovas. Flip the parchment paper over so that the pencil side is facing down, and you’re ready to go.

2. Whip the Egg Whites

Place the egg whites in a large, clean mixing bowl. Ensure there is no trace of egg yolk in the bowl, as even a small amount of fat can prevent the egg whites from whipping up properly. Using an electric hand mixer or stand mixer, beat the egg whites on medium speed until soft peaks form. This will take about 2-3 minutes.

3. Add Sugar Gradually

Once soft peaks have formed, begin adding the sugar a little at a time, about one tablespoon at a time. Continue to beat on high speed as you add the sugar, ensuring that it fully dissolves into the egg whites. This process usually takes about 5-7 minutes. When the mixture is glossy and stiff peaks form, you’re done.

4. Add Vinegar, Cornstarch, and Vanilla

Once the sugar is fully incorporated and the meringue mixture is thick and glossy, add the vinegar, cornstarch, and vanilla extract. These ingredients will help stabilize the meringue, giving it the perfect texture. Gently fold them in with a spatula until they are fully incorporated.

5. Shape the Meringue

Now it’s time to form the individual pavlova shells. Using a spoon or an ice cream scoop, take generous portions of the meringue mixture and place them on the prepared parchment paper circles. Shape them into rounds with the back of the spoon, making a slight indentation in the center to create a little “nest” that will later hold the cream and fruit.

6. Bake the Pavlovas

Place the baking sheet in the oven and bake the pavlovas for 1 hour and 30 minutes. Do not open the oven door during the baking process, as this can cause the meringues to collapse. Once the pavlovas are done, they should be crisp on the outside but still slightly soft on the inside.

After baking, turn off the oven and allow the meringues to cool completely inside the oven with the door slightly ajar. This helps to prevent cracking and ensures that they cool slowly, keeping their delicate texture intact.

7. Whip the Cream

While the meringues are cooling, it’s time to prepare the whipped cream topping. In a mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as this can cause the cream to become too stiff. Keep the whipped cream refrigerated until you’re ready to assemble the Pavlovas.

8. Assemble the Pavlovas

Once the meringue shells have completely cooled, carefully remove them from the parchment paper. Place each pavlova shell on a serving plate or platter. Spoon a generous dollop of whipped cream onto each shell, gently spreading it out to the edges.

Top the whipped cream with your choice of fresh fruit. Berries such as strawberries, raspberries, and blueberries work wonderfully, but feel free to use whatever is in season. You can also add a few slices of kiwi, passion fruit, or citrus for an extra burst of flavor.

Garnish with a sprig of fresh mint for an added touch of color and freshness.

9. Serve and Enjoy

Your Mini Pavlovas are now ready to serve! These desserts are best enjoyed immediately after assembly, as the meringue may soften over time. The combination of the crunchy meringue, smooth whipped cream, and fresh fruit is truly heavenly. Enjoy the light, refreshing sweetness of this show-stopping dessert!

Tips for Perfect Mini Pavlovas

• Room Temperature Egg Whites: Make sure your egg whites are at room temperature before you begin whipping them. This helps them whip up more easily and reach their full volume.
• Gradual Sugar Addition: Be patient when adding the sugar. Adding it gradually helps ensure that it fully dissolves into the egg whites, resulting in a smooth, glossy meringue.
• Avoid Humidity: Meringues can be temperamental in humid conditions, as moisture can prevent them from crisping up properly. Try to make them on a dry day or in a climate-controlled environment.
• Don’t Open the Oven: It’s important not to open the oven door while the pavlovas are baking, as sudden temperature changes can cause them to collapse. Let them cool in the oven with the door ajar to ensure they cool evenly and slowly.
• Make-Ahead: The meringue shells can be made a day or two in advance and stored in an airtight container at room temperature. Just wait until right before serving to top them with whipped cream and fruit.
• Creative Toppings: While whipped cream and fresh fruit are the classic toppings, feel free to get creative. Add a drizzle of chocolate ganache, a sprinkle of crushed pistachios, or a few shards of toffee for extra flavor and texture.
• Avoid Over-Baking: If your meringue shells are getting too brown, you can reduce the heat slightly towards the end of the baking process. They should be golden but not too dark.

Variations of Mini Pavlovas

• Chocolate Pavlovas: Incorporate a tablespoon of cocoa powder into the meringue mixture for a chocolatey twist. Top with whipped cream and chocolate curls for an indulgent treat.
• Tropical Pavlovas: For a tropical flair, top your pavlovas with sliced mango, pineapple, and passionfruit. You can also add a drizzle of coconut cream for a rich, exotic flavor.
• Berry Pavlovas: Create a berry medley by combining strawberries, raspberries, blueberries, and blackberries. Top with a berry coulis or drizzle of honey for extra sweetness.
• Mini Pavlova Nests with Lemon Curd: Add a dollop of tangy lemon curd on top of the whipped cream before adding the fruit. The tartness of the lemon curd balances the sweetness of the meringue.
• Vegan Pavlovas: For a vegan version of Mini Pavlovas, use aquafaba (the liquid from a can of chickpeas) in place of egg whites and coconut cream for the topping. The result is a dairy-free dessert that’s just as light and delicious.

Storage and Shelf Life

While Mini Pavlovas are best enjoyed fresh, the meringue shells can be stored in an airtight container for up to 3 days at room temperature. If you plan to make the pavlovas in advance, store the whipped cream and fruit separately in the fridge and assemble right before serving.

Print

Conclusion

Mini Pavlovas are a show-stopping dessert that combines elegance, lightness, and sweetness in one bite-sized treat. Whether you’re serving them at a festive gathering, a dinner party, or simply indulging yourself, these delightful meringue nests topped with whipped cream and fresh fruit are sure to impress. With the right techniques and tips, anyone can master this elegant dessert.

The versatility of Mini Pavlovas also means they can be customized to suit any occasion, making them a timeless classic in dessert-making. Try out different toppings, experiment with flavors, and enjoy the process of creating this delicious, airy treat that’s perfect for every season.