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Mini Berry Pavlovas

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Mini Berry Pavlovas are delicate, individual-sized meringue nests with crisp exteriors and soft, marshmallow-like centers, topped with whipped cream and fresh berries for a light and elegant dessert.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for cream)
  • 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • Optional: mint leaves or berry coulis for garnish

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean bowl, beat egg whites until soft peaks form.
  3. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved.
  4. Gently fold in vinegar, cornstarch, and vanilla extract.
  5. Spoon or pipe 6 small meringue nests onto the baking sheet, creating a slight well in the center of each.
  6. Bake for 60–75 minutes, then turn off oven and let meringues cool inside with the door slightly ajar for 1 hour.
  7. Meanwhile, whip cream with powdered sugar and vanilla until soft peaks form.
  8. Once meringues are completely cool, top each with whipped cream and fresh berries.
  9. Garnish with mint leaves or drizzle with berry coulis if desired. Serve immediately.

Notes

  • Make meringue bases ahead and store in an airtight container for up to 2 days.
  • Top with cream and berries just before serving to prevent sogginess.
  • Use superfine sugar for quicker dissolution in egg whites.
  • Room temperature egg whites whip better and hold more air.

Nutrition

Keywords: mini pavlovas, berry pavlova, meringue dessert, summer dessert, individual pavlovas, gluten-free dessert

Find it online: https://yumcove.com/mini-berry-pavlovas/