Mini Pavlovas

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!

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: Australian

Keyword: mini pavlovas recipe

Servings:

Calories: 170kcal

Author: Jessica & Nellie

Ingredients

1 ¼ cups sugar *
1 tsp cornstarch
1 tsp vanilla
2 egg whites
1 tsp white vinegar
5 tbsp+1tsp Boiling water

Instructions

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.

Notes

* Sugar is a little more granulated here in America, so in order to make this a smooth pavlova, blitz the sugar in the blender for 30 seconds.

Nutrition