Mini Pavlovas
Delicate meringue nests with a crisp shell and soft center, topped with lightly sweetened whipped cream and fresh fruit. A naturally gluten-free, elegant dessert for any occasion.
18 Servings
Ingredients
For the Meringue:
- 6 large egg whites room temperature (approximately ⅔ cup)
- 1 pinch salt
- 1½ cups granulated sugar
- 3 teaspoons cornstarch
- 1½ teaspoons white vinegar
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups heavy whipping cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Toppings:
- 4 –5 cups assorted fresh fruit such as berries, kiwi, mango
- Fresh mint leaves for garnish (optional)
Instructions
Preheat and Prepare Pans:
- Preheat the oven to 350°F (175°C). Line two to three large baking sheets with parchment paper.
Prepare the Meringue Base:
- In a large, clean mixing bowl, beat the egg whites and salt on high speed using a stand mixer or electric hand mixer until firm peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until the meringue is thick and glossy (approximately 10 minutes total).
Add Stabilizers:
- Sift the cornstarch over the meringue. Add the white vinegar and vanilla extract. Gently fold until all components are incorporated, taking care not to deflate the mixture.
Form the Meringues:
- Spoon or pipe the meringue into 12 to 18 individual mounds on the prepared baking sheets. Use the back of a spoon to gently create an indentation in the center of each mound to hold filling later.
Bake and Cool:
- Place the trays in the oven and immediately reduce the temperature to 225°F (110°C). Bake for 70 to 80 minutes, or until the pavlovas are dry to the touch. Turn off the oven and allow the pavlovas to cool completely inside, undisturbed, for at least 3–4 hours or overnight. This resting period helps them retain their shape and texture.
Prepare the Whipped Cream:
- In a separate chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Do not overwhip.
Assemble the Pavlovas:
- When ready to serve, spoon a generous amount of whipped cream into the center of each pavlova. Top with assorted fresh fruit and mint leaves if desired. Serve immediately.
Notes
This recipe is naturally gluten-free. Ensure that the vanilla extract, cornstarch, and powdered sugar used are certified gluten-free, as some brands may be processed in facilities that handle gluten-containing products.