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–+ servings

Mini-Pavlovas with Fresh Berries

Mini pavlovas with fresh berries feature crisp meringue shells, soft centers, whipped cream, and a light, elegant finish.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 15 mini-pavlovas
Course: Dessert
Cuisine: Australian, New Zealand
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients:
  • 4 ea Egg whites, large - room temperature
  • 1 c. White sugar
  • ½ t. Cream of tartar
  • ¾ t. Corn starch
Toppings:
  • Whipped cream
  • Blackberries, raspberries, strawberries - fresh
  • Mini-chocolate chips - optional
  • Fresh mint and/or basil - to garnish

Equipment

  • Baking Sheets: Use two large rimmed baking sheets so the pavlovas have enough space to bake evenly and are easy to move in and out of the oven.
  • Parchment Paper or Silicone Baking Mats: Line the baking sheets with parchment paper or silicone baking mats to prevent sticking and help the delicate pavlova shells release cleanly.
  • Stand Mixer or Hand Mixer: Use a stand mixer or hand mixer to whip the egg whites until they build volume and become stiff, glossy meringue.
  • Clean Mixing Bowl: Use a clean, dry mixing bowl with no grease or residue so the egg whites can whip properly and hold structure.
  • Spoon: Use a spoon to portion the meringue onto the baking sheets and create a shallow center indent for the toppings.
  • Piping Bag, Optional: Use a piping bag for a more even, polished shape, or use a spoon for a more rustic look.
  • Measuring Cups and Spoons: Use measuring cups and spoons to keep the balance between egg whites, sugar, and stabilizers accurate for a stable meringue.

Method
 

  1. Arrange the oven racks toward the center of the oven, spaced evenly apart. Preheat the oven to 300°F. Line two large rimmed baking sheets with parchment paper or silicone baking mats and set aside.
  2. Using a stand mixer or hand mixer, beat the egg whites until they thicken and turn white.
  3. With the mixer running, slowly add the sugar, one or two tablespoons at a time, allowing each addition to fully incorporate before adding more.
  4. Add the cream of tartar and cornstarch. Continue beating until the meringue is stiff, glossy, and holds its shape.
  5. Spoon the meringue onto the prepared baking sheets in equal-sized portions. Use the back of a spoon to create a shallow indent in the center of each pavlova for the toppings.
  6. Place the baking sheets in the preheated oven and bake for 10 minutes.
  7. Reduce the oven temperature to 225°F and continue baking for 45 minutes.
  8. Turn off the oven and let the pavlovas rest inside for 1 hour without opening the oven door.
  9. Remove the pavlovas from the oven. Top with whipped cream, fresh berries, mini chocolate chips, and fresh herbs, if using.
  10. Serve immediately after topping.

Notes

  • Pavlovas have a crisp exterior and a soft, marshmallow-like center. Handle the shells gently once baked.
  • Add whipped cream and berries right before serving. The cream will soften the crisp shell if it sits too long.
  • Untopped pavlova shells can be made ahead, but keep them dry and separate from the toppings until serving.
  • Separate the eggs while they are still cold. Cold yolks are firmer and less likely to break into the whites.
  • After separating the eggs, let the whites come to room temperature before beating so they whip to a higher volume.
  • Reserve the egg yolks in the refrigerator for another use, if desired.

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