If there’s one thing that’s better than a pavlova, it’s an adorable miniature pavlova that’s just the right size to enjoy by yourself. They’re a lovely combination of the traditional crisp meringue, creamy and light topping, finished off with fresh fruit that comes together in a sweet treat that’s both beautiful and delicious. And I’ve got the perfect, fool-proof recipe for you!

Let’s get baking!

Preheat the oven to 225F. Line a large baking pan with parchment paper.

In a dry bowl, beat the egg whites for about 3 minutes. With the mixer on high, gradually add in the sugar a little bit at a time until stiff and glossy peaks form— about 7 minutes.

Sift the cornstarch into the meringue and pour in the vinegar and vanilla. Using a rubber spatula, carefully, so as to not deflate the egg whites, fold the ingredients into the meringue until no streaks of vanilla remain.

Spoon the meringue into a piping bag and pipe 12 circles. You want them to have a good height, maybe around 2 inches. Using a spoon, create a slight dent in the center of each meringue to hold your toppings.

Bake for about 1 hour and 15 minutes or until the meringue is firm to the touch and a pale cream color, they should not be sticky. Turn the oven off and leave the oven door closed, allowing the meringue to cool down in the oven for about 30 minutes.

Beat together the heavy cream and sugar until soft peaks form, about 2 minutes. Top the mini meringues with whipped cream and garnish with lemon curd or fruit of your choice! Serve immediately! Check out the video on how to make it:

 

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Adorable Mini Pavlova

A cute twist on the classic pavlova— featuring a perfectly crisp meringue shell with a soft, pillowy interior and topped with a cloud of velvety whipped cream! Good luck stopping at one!

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Ingredients

  

Pavlova

• 150 grams egg whites MUST be at room temperature
• 1¼ cups granulated sugar
• 2 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla paste

Whip Cream

• 1 cup heavy cream
• 2 tbsp granulated sugar

Instructions

 

• Preheat the oven to 225F. Line a large baking pan with parchment paper.
• In a dry bowl, beat the egg whites for about 3 minutes. With the mixer on high, gradually add in the sugar a little bit at a time until stiff and glossy peaks form— about 7 minutes.
• Sift the cornstarch into the meringue and pour in the vinegar and vanilla. Using a rubber spatula, carefully, so as to not deflate the egg whites, fold the ingredients into the meringue until no streaks of vanilla remain.
• Spoon the meringue into a piping bag and pipe 12 circles. You want them to have a good height, maybe around 2 inches. Using a spoon, create a slight dent in the center of each meringue to hold your toppings.
• Bake for about 1 hour and 15 minutes or until the meringue is firm to the touch and a pale cream color, they should not be sticky. Turn the oven off and leave the oven door closed, allowing the meringue to cool down in the oven for about 30 minutes.
• Beat together the heavy cream and sugar until soft peaks form, about 2 minutes. Top the mini meringues with whipped cream and garnish with lemon curd or fruit of your choice! Serve immediately!