Mini Pavlovas

Haley Herridge
by Haley Herridge
8 mini
2 hr 15 min

"The pavlova, that airy dessert made from crisp meringue shell topped with whipped cream and fruit, is quintessentially Australian—at least according to the Australians.New Zealanders would beg to disagree." - Food52

I learned how to make Pavlova from my best friends dad. He is from New Zealand and taught me the art to this perfect treat. It will be your new favorite treat. Especially in this fun mini form. Feel free to get creative with your toppings, but I love to stick with the classic. The crisp outside and chewy inside is like a marshmallow but 100 times better. Pair that with the homemade whipped cream and fresh fruit and you will fall in love.

Recipe details
  • 8  mini
  • Prep time: 15 Minutes Cook time: 2 Hours Total time: 2 hr 15 min
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  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cornstarch
Homemade Whipped Cream & Fruit Toppings
  • 1 1/2 cups heavy whipping cream
  • 3 1/2 Tablespoons granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • Fresh fruit for topping I like to use berries! Kiwi is also a good topping(:
  • Mint leave sprigs for garnish

Preheat your oven to 350 degrees.
Line a large baking sheet with parchment paper. Use the rim of a mason jar or glass to trace 6 circles evenly spaced out on your sheet. Grab a second pan and do the same thing for the remaining 2-4 pavlovas. (This will help keep your pavlovas the same size)
In a stand or handheld mixer, use the whisk attachment to beat the egg whites about 5-6 minutes on high speed. You want a soft peak to form. (refer to image for a soft peak) Add 1/2 of your sugar and continue mixing for 20 seconds. Add the second half of your sugar and mix until glossy stiff peaks form (refer to image for a stiff peak) The stiff peak means the mixture is still on the whisk and wont move.
Add the vanilla extract beat for one more minute. The mixture should be very stiff.
Remove the bowl and fold in the cream of tartar and cornstarch with a rubber spatula.
Using a large metal spoon, spoon the mixture onto the parchment paper in the circle outlines. Use the back of the spoon to create a little dip in the center with taller edges so we can pile the whipped cream and fruit later.
Place pavlovas in the oven. IMPORTANT: as soon as you close the oven door, immediately reduce the heat to 200 degrees.
Bake until the pavlovas are dry ( 90 minutes) turn off oven after 90 minutes and let cool completely in the turned off oven.
You can store these in an airtight container or top and serve as soon as they cool.
As the pavlovas cool, make your homemade whipped cream! (Don't cheat and buy store bought, homemade makes ALL the difference!
In a stand mixer with the whisk attachment or with a hand mixer, whip the cream, sugar and vanilla on high speed until thick and fluffy. Set aside in a bowl and store in fridge until ready to top and serve.
Top each pavlova with fresh whipped cream, fruit and mint. ENJOY (:
Haley Herridge
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  • J.V.J. J.V.J. on Jan 19, 2021

    These are beautiful and seem easy to make...I'm going to try them for valentine's day !

  • Giselle Giselle on Jan 20, 2021

    I made a large Pavlova once but it was very flaky and dry around the edges. Did I bake it too long or not make the edges thick enough? Is there a tip to know when it is cooked enough that you should shut off the oven? I know it wasn’t perfect but it was still yummy! I want to try again. Any tips are appreciated.

    • Izzy Izzy on Apr 25, 2021

      Giselle; See my response to Linda right below yours. Keep practicing, you will get it right.