Easy Mini Pavlovas (Individual Pavlovas)
Individual pavlovas made from crisp-on-the-outside, marshmallowy meringues, topped with sweetened whipped cream and fresh berries.
Sign up to personalise this recipe
Natashas Kitchen- •6 Egg whites
- •1 1/2 cups Sugarfor meringue
- •1/2 Tbsp Lemon juice
- •1/2 Tbsp Vanilla extract
- •2 tsp Cornstarch
- •1 1/2 cups Heavy whipping creamcold
- •2 Tbsp Sugarfor whipped cream
- •Berriesfor topping
- 1
Beat egg whites on high speed for about 1 minute, or until soft peaks form.
1 min
- 2
With the mixer running, gradually add sugar. Continue mixing about 10 minutes until smooth, glossy, and stiff peaks form.
10 min
- 3
Quickly fold in lemon juice and vanilla extract.
1 min
- 4
Add cornstarch and mix just until well blended.
1 min
- 5
Transfer meringue to a pastry bag fitted with a large open star tip and pipe onto a parchment-lined baking sheet, starting in the center and working outward to form a rose, then build up the sides. Use the back of a spoon to create a small bowl in the center of each.
10 min
- 6
Bake at 225°F (about 107°C) for 1 hour 15 minutes.
1h 15m
- 7
Turn off the oven and leave meringues inside for another 30 minutes with the door closed.
30 min
- 8
Remove from the baking sheet and cool completely to room temperature.
30 min
- 9
To make whipped cream, beat cold heavy whipping cream with sugar on high speed for about 2 minutes, until thick, fluffy, and spreadable.
2 min
- 10
Assemble: pipe whipped cream onto cooled mini pavlovas and top with berries.
5 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
Any constraints?
Tell us about dietary needs and kitchen setup.