Mini Pavlovas
Bake six mini pavlovas with crisp meringue shells and soft centers, then top with whipped cream and berries for an inviting New Zealand-style dessert.
- Prep time
- 20 min
- Cook time
- 1 hr
- Total time
- 3 hr 20 min
- Servings
- 6
Pavlova is closely associated with both New Zealand and Australia. These individual portions offer a crisp shell and a softer center without the challenge of slicing a large meringue. Add sugar gradually and allow the shells to cool slowly, since abrupt temperature changes encourage cracks. A few cracks are perfectly workable and disappear under cream and berries. Bake the shells ahead, but add their toppings shortly before serving so the outside keeps its delicate texture.
Mini Pavlovas
Serves 6 · Prep 20 min · Cook 1 hr · Rest 2 hr · Total 3 hr 20 min
Ingredients
Step-by-step instructions
- Heat oven to 250°F (120°C). Line a baking sheet with parchment. Beat egg whites in a clean bowl until soft peaks form.
- Add granulated sugar one tablespoon at a time while beating. Continue until stiff glossy peaks form and the mixture feels mostly smooth.
- Fold in cornstarch, vinegar, and half the vanilla. Form six evenly sized mounds on the sheet, making a shallow well in each.
- Bake for 60 minutes, until dry outside. Turn off the oven; cool inside for 90 minutes, then on a rack for 30 minutes.
- Beat cold cream with powdered sugar and remaining vanilla until soft peaks hold. Keep refrigerated until the shells have cooled completely.
- Place shells on six plates. Divide cream among the wells, top with berries, and serve immediately to preserve the crisp exterior.
A few kitchen notes
- Any grease in the bowl can prevent egg whites from whipping.
- Humidity softens meringue; fill the shells just before serving.
Ingredient substitutions
- Replace berries with 1 cup (150 g) diced peeled kiwi fruit.
Storage & reheating
Store unfilled shells airtight at room temperature for 2 days. Refrigerate topped pavlovas within 2 hours; eat within 1 day. Texture will soften.
What to serve with it
Serve with tea or freshly brewed coffee.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Mini Pavlovas ahead?
Store unfilled shells airtight at room temperature for 2 days. Refrigerate topped pavlovas within 2 hours; eat within 1 day. Texture will soften.
What if I can’t find an ingredient?
Replace berries with 1 cup (150 g) diced peeled kiwi fruit.
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