Mini Pavlovas
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Mini pavlovas are such a fun dessert. An easy meringue base, topped with freshly whipped cream, and fresh fruit. Here are all the details to make your own!
  • 4 egg whites, room temperature
  • 1 cup sugar
  • 1½ teaspoons cornstarch
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons vinegar
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1-2 cups fresh fruit
  1. Preheat oven to 300 degrees.
  2. Put room temperature egg whites in a bowl. (I use my KitchenAid with the whisk attachment, you could also use a bowl and electric beaters.) Beat until soft peaks form.
  3. Combine the sugar, cornstarch, and salt. Once soft peaks have formed, add 1 tablespoon at a time to the egg mixture. After the last tablespoon is incorporated, scrape down the sides of the bowl.
  4. Continue whisking until stiff peaks have formed. (The meringue should feel smooth, not gritty if you rub it between your fingers.)
  5. Combine the vanilla and vinegar and sprinkle on top of the meringue. Fold in gently.
  6. Line a large baking sheet (or 2 smaller ones) with parchment paper.
  7. Spoon the meringue into 8 (could make 10 smaller ones - just watch the cooking time) equal blobs on the parchment paper, leaving plenty of space between them. Spread the meringue into circles around 4 inches in diameter. Create a slight indentation in the middle of the circles.
  8. Place in oven and TURN OVEN DOWN to 250 degrees.
  9. Bake for 60 minutes. Turn oven off and let the meringue cool in closed oven for a couple hours.
  10. Whip the heavy cream with the powder sugar.
  11. To serve, place meringue on a plate. Top with the whipped cream and fresh fruit.
Store leftover meringues (without any topping on them) in an air tight container for 2 days. This is a great recipe you can prepare ahead of time.

In the winter time, if you don't have access to fresh fruit, you can make a simple fruit compote by boiling frozen fruit in a couple tablespoons of water (and a little sugar if needed) to make a fruity sauce. Brighten with a splash of lemon juice after cooking. Use this over the top instead of the fresh fruit.
Recipe by From This Kitchen Table at