Earlier this month, I went on my annual strawberry picking trip, and the dessert I love to make AND eat with the berries are mini pavlovas. I’m really happy with the meringues. The first time I made one large disc and it cracked quite a bit. But, don’t worry. That is why you top it with whipped cream and fruit, and all is well.
2025 Update: Now almost 10 years later of making pavlovas and I think I’ve got it down. While there are always little things that can affect the way the meringues bake, I’d say this revised recipe is solid and I’m happy with the results. I like mini pavlovas for serving at a dinner party, but a large pavlova is a showstopper as well.
Pavlova baking tips:
- Make sure there is no fat (bits of yolk) in the egg whites or in the mixer bowl. The fat will prevent the egg whites from whipping to their fullest.
- When spreading the meringue onto the baking sheet, work manipulate as little as possible to avoid deflating all that air you’ve incorporated from whipping.
- To test whether or not the meringue is stiff enough, lift some with the whisk attachment and turn it over. It should hold a peak and not fall over on itself. Technically, you should be able to hold the bowl upside down, over your head, and it will not get all over you.
- Bake on a very low temp. I’m a fan of the pure white look on my meringues and the key is to bake at about 200°F to ensure they don’t develop any color. Note, if you choose to add vanilla (I don’t in this recipe), that will tint the meringue a bit, but worth it for the flavor!
- To prevent cracking, when you are done baking, leave the door closed while the meringue dries out.
Mini Pavlovas
Makes 6 (3″ pavlovas)
Ingredients:
Meringue:
95g egg whites, from about 3 large eggs
1 teaspoon white vinegar or lemon juice
Pinch of salt
190g superfine or granulated sugar
1 teaspoon cornstarch
Macerated Strawberries:
454 g strawberries, hulled and quartered
2 tablespoons lemon juice
3 tablespoons granulated sugar
Whipped Cream:
227g heavy whipping cream, cold
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract or paste
Directions:
Preheat a standard oven to 200°F. Line a half sheet sheet with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, vinegar and salt. Beat on medium-high, until they become foamy, and little bubbles form across the surface, about 2-3 minutes. Reduce the speed to low.
In a small bowl, whisk together the sugar and cornstarch, breaking up any lumps of cornstarch. Gradually add to the mixer, allowing each addition to fully incorporate before adding more. Once all the sugar has been added, increase the speed to high and beat until stiff and glossy, about 6-7 minutes.
Using a large spoon, dollop the meringue in 6 mounds, 2 inches apart, on the prepared baking sheet. If you want a more uniform, round look, use a large round piping tip to pipe the meringues. With the back of a small spoon, gently form a depression in the center of each mound.
Bake the meringues for 1 hour. Turn off the oven and let the meringues cool in the oven for at least 1 hour, preferably overnight, so the temperature can reduce slowly and prevent cracking.
Remove the meringues from the oven and let cool to room temperature before assembling.
The meringues can be stored, unfilled, in an airtight container at room temperature for up to 1 week.
For the berries:
In a medium bowl, toss the berries with the lemon juice and granulated sugar. Let sit for 20 minutes, up to 1 hour. The longer you let it sit the more juices will be released. Meanwhile, whip the cream.
For the cream:
With a stand mixer or hand mixer, gradually increasing the speed, beat the cream, confectioners’ sugar and vanilla, until it just reaches stiff peaks.
To assemble:
Dollop a generous mound of cream in the middle of each meringue. Top with the macerated berries and drizzle some of the liquid on top.