Mini Pavlovas are delicious meringue shells topped with everything from whipped cream to lemon curd & berries! Our favorite mini pavlovas shells recipe is light, sweet and perfect for parties!
A pavlova is a traditional Australian dessert. It’s light and airy and can be filled with practically anything. Personally, I enjoy my individual pavlova desserts filled with whipped cream and topped with my favorite fruits or chocolates.
Tip For Making Mini Pavlovas
American white sugar is more coarse than the Australian version, So I recommend placing your granulated sugar in a blender for a little spin to help make it become more refined. This will help you to achieve a similar texture to the Australian Pavlova recipes, but you don’t have to do this if you are fine with the texture as-is.
Favorite Mini Pavlovas Ingredients
-Sugar: You will need 1 1/4 cups of granulated sugar but to make it extra fine run it through a blender or food processor for about 20-30 seconds.
-Cornstarch: Use 1 teaspoon of cornstarch for this recipe. It will help to give us a nice white color.
-Vanilla: To help give our pavlovas a good flavor use 1 teaspoon of vanilla extract. High-quality vanillas will give a stronger flavor but use what you have on hand.
-Egg whites: You will need 2 egg whites to create the texture and fluffy meringues for this mini pavlovas.
-Vinegar: Using 1 teaspoon of white vinegar will help to stabilize the meringue so that it retains its shape and doesn’t collapse.
-Boiling water: You will need 5 tablespoons plus 1 teaspoon of boiling water but see note on the recipe card for Australian conversion because tablespoons measure differently down under.
How to make mini pavlovas
Before starting, double-check that all of your equipment and utensils are completely grease-free because the grease will change the texture of the pavlovas.
Begin by placing all of the ingredients into a bowl and beating with an electric mixer at high speed for 15 minutes. At first, it won’t look like much is happening but it will quickly thicken and turn a bright white color.
After the mixture has been beaten for 15 minutes, pipe the meringue onto a cookie sheet that has been lined in parchment paper. if you do not have parchment paper, a greased piece of foil will work as well. I use a Wilton frosting tip #1M and a disposable bag to achieve the look of the pavlovas shown. Pipe the fluff into a circular pattern to create a nest with a bottom.
Place the sheet of the piped meringue into a 300 degree F oven and bake for 33-35 minutes. It will not change shape or expand. It will look the same going in as it does coming out except it will be harder and more fragile.
Let the pavlovas cool completely on the tray before filling and decorating. make sure to use a light touch when transporting the tray from one surface to another.
Fill or top with whipped cream, pudding, and your favorite fruits. If you choose to use whipped cream make sure to add it just before serving. Enjoy!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
If you want to make whipped cream ahead of time, you can, but you have to stabilize it. To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.
A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
- 1 ¼ cups sugar *
- 1 tsp cornstarch
- 1 tsp vanilla
- 2 egg whites
- 1 tsp white vinegar
- 5 tbsp+1tsp Boiling water
- Before you start, make sure all your equipment and utensils are completely grease free as it will change the texture of the pavlova. Place all ingredients into a bowl, beat at a high speed for 15 minutes. At first this looks very watery and like it isn't enough to make anything but watch… It quickly thickens, thanks to the corn starch, and turns a bright white.
- After it has been beaten for 15 minutes, pipe the meringue onto a cookie sheet that has been lined with parchment paper. If you don't have parchment paper, greased foil works well too!! I used Wilton Tip #1M and a disposable decorating bag in order to achieve the look below. Pipe in a circular motion and create a nest look by adding an extra layer to the outer edge of the pavlova.
- Place this in a 300 degree oven for 33 – 35 minutes. It won't change shape, or expand. It will look the same going in as it does coming out of the oven. It will harden but is still relatively fragile. Let cool completely on the tray before filling and decorating. Use a light touch when transporting the pavlova from the tray to any other surface.
- Fill or top with whipped cream, or pudding, and top with your favorite fruit. If you choose to use whipped cream, make sure to decorate right before serving as the whipped cream tends to lose its fluffiness and turns to liquid.
How to Pipe Pavlovas
I used Wilton Tip #1M and a disposable decorating bag in order to achieve the look below. Pipe in a circular motion and create a nest look by adding an extra layer to the outer edge of the pavlova.
Can I Make Pavlova Ahead of Time?
You can make the meringue ahead of time and keep it stored tightly in a plastic bag or airtight container until you’re ready to assemble and serve. Do keep in mind that the meringue doesn’t store well in humid weather. Do not assemble until you’re ready to serve.
How Do You Store Mini Pavlovas?
You can keep your meringues at room temperature in an airtight container for up to 3 weeks or keep them stored inside of the freezer for up to a month. Any longer than that and the Pavlovas will begin to crack.
How Do You Tell If a Pavlova is Cooked?
A perfect pavlova will be pale and look dry. You can stick a skewer or toothpick into the center and it comes out with a thick and sticky marshmallow-like consistency. If for any reason you don’t think yours is fully cooked, you can turn off the oven, crack the oven door open and let them sit on the rack for up to an hour before removing from the oven.
If You Enjoy Sweet Treats, Then Check Out These Other Simple Dessert Recipes!
- Caramel Banana Cream Tiramisu
- Easter Marshmallow Bark
- Chocolate Andes Mint Meringue Cookies
- Dessert Crepes with Heavenly Creme Berry
- Lemon Curd
- Marshmallow Chocolate Covered Pretzels
- Spring Krispie Treats
- Raspberry Cream Cake
- Touch of Lemon Sugar Cookies
- Homemade Vanilla Pudding
- Divinely Rich Rice Krispie Treats
- Delicious Pear Dessert
These mini pavlovas are an easy dessert that looks and tastes great. You’re going to love trying this mini pavlovas shells recipe!