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Easy Mini Pavlova Recipe

Mini Pavlova

A charming dessert with crispy meringue shells and soft interiors, perfect for any occasion and customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Australian, New Zealand
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pavlova
  • 4 large Egg whites Room temperature for easier whipping
  • 1 cup Granulated sugar Add slowly for better dissolution
  • 1 tablespoon Cornstarch
  • 1 teaspoon White vinegar or lemon juice
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
For Toppings
  • 1 cup Whipped cream
  • Various fruits (strawberries, blueberries, kiwi, etc.) As desired for topping
  • Chocolate shavings or Nutella Optional for chocolate topping

Method
 

Preparation
  1. Preheat the oven to a low temperature (approximately 200°F or 95°C).
  2. In a clean bowl, whip the egg whites until soft peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, until glossy and stiff peaks form.
  4. Sprinkle cornstarch, vinegar, vanilla extract, and salt into the mixture. Gently fold to combine.
Baking
  1. Spoon the meringue mixture onto a lined baking sheet in 3-inch circles with a small dip in the center.
  2. Bake for about 60 minutes until the outside is dry and can easily lift off the parchment.
  3. Turn off the oven and let the pavlovas cool inside for about an hour to prevent cracking.
Serving
  1. Top with whipped cream and decorate with chosen fruits or toppings.
  2. Serve immediately for the best texture, or store unfilled shells in an airtight container.

Notes

For a charming presentation, feel free to let everyone customize their toppings. Store unfilled pavlovas at room temperature in a cool, dry place.