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Mini Pavlovas

Mini Pavlovas
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Mini Pavlovas are light, elegant desserts featuring crisp, airy meringue shells with soft, marshmallow-like centers. Topped with whipped cream and fresh seasonal fruits, they offer a delightful contrast of textures and flavors. Perfect for parties or special occasions, these customizable single-serving treats are simple to make and naturally gluten-free.

Ingredients

Scale

Meringue Shells

  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon vanilla extract

Toppings

  • 1 cup fresh cream, lightly whipped
  • Seasonal fruits such as strawberries, kiwifruit, passion fruit, blueberries

Instructions

  1. Prepare your ingredients and preheat the oven: Gather egg whites, sugar, cornstarch, and vinegar. Preheat your oven to 250°F (120°C) to dry the meringue gently without browning.
  2. Whip the egg whites: In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form. Gradually add sugar, one spoonful at a time, continuing to whip until you reach glossy, stiff peaks that will give you a crisp, stable shell.
  3. Fold in cornstarch, vinegar, and vanilla: Carefully fold the cornstarch, vinegar (or lemon juice), and vanilla extract into the meringue with a spatula, preserving the airiness while creating a marshmallow-like center and adding subtle flavor.
  4. Shape the Mini Pavlovas: Spoon meringue onto a parchment-lined baking sheet, forming small rounds about 3 inches in diameter, with slight wells in the center to hold the whipped cream and fruit toppings later. Try to keep sizes consistent for even baking.
  5. Bake and cool: Bake at 250°F (120°C) for 60 to 70 minutes until the shells are crisp but remain white. Turn off the oven and let the shells cool inside to avoid cracking caused by temperature changes.
  6. Assemble the Mini Pavlovas: Once cooled, top each meringue shell with whipped cream and a selection of fresh fruits before serving. Enjoy the contrast of the crisp exterior and soft cream filling.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Ensure all mixing bowls and beaters are clean and grease-free to maximize meringue stability.
  • Add sugar slowly to prevent deflating the egg whites and create a smooth, glossy texture.
  • Bake low and slow to dry the shells while keeping centers soft.
  • Cool pavlovas inside the turned-off oven to prevent cracking.
  • For vegan option, replace egg whites with aquafaba and cream with coconut cream.

Nutrition

Keywords: Mini Pavlovas, meringue dessert, gluten free dessert, single serving dessert, fruit pavlova, easy gourmet dessert

Find it online: https://mealsbylina.com/mini-pavlovas/