Mini Pavlovas
Delightful, light, and airy meringue nests topped with whipped cream and fresh fruits—perfect for any occasion.
Ingredients
Meringue Base
- 4 large egg whites Ensure at room temperature
- 1 cup granulated sugar Added gradually
- 1 teaspoon white vinegar For stability
- 1 teaspoon cornstarch For light texture
Whipped Cream
- 1 cup heavy whipping cream Whipped until soft peaks form
Toppings
- to taste Fresh fruits (e.g., berries, kiwi, passion fruit) Preferred seasonal fruits
Instructions
Preparation
- Gather all ingredients and ensure they are at room temperature.
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
Meringue Cooking
- Beat egg whites on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, until stiff peaks form and mixture is shiny.
- Gently fold in vinegar and cornstarch.
- Spoon or pipe small rounds of meringue onto the prepared sheet, aiming for nests.
- Bake for 1 to 1.5 hours until firm and dry to the touch.
- Turn off the oven and let cool inside to maintain shape.
Assembly
- Whip cream until soft peaks form. Optionally, add vanilla extract.
- Once meringues are completely cool, carefully remove them from parchment.
- Top each meringue with whipped cream and arrange fresh fruits on top.
Notes
Store meringues in an airtight container at room temperature. Assemble just before serving to prevent sogginess.