Description
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
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved.
- Gently fold in vinegar, cornstarch, and vanilla extract.
- Spoon or pipe 6 small meringue nests onto the baking sheet, creating a slight well in the center of each.
- Bake for 60–75 minutes, then turn off oven and let meringues cool inside with the door slightly ajar for 1 hour.
- Meanwhile, whip cream with powdered sugar and vanilla until soft peaks form.
- Once meringues are completely cool, top each with whipped cream and fresh berries.
- 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
- Serving Size: 1 pavlova
- Calories: 180
- Sugar: 23g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg