Mini Pavlovas
Mini Pavlovas are individual meringue desserts with crisp, airy shells and soft, marshmallowy centers, perfect for topping with whipped cream and fresh fruit.
From the moment they emerge from the oven fragrant, golden-edged, and feather-light your kitchen feels sweeter and brighter. I think of my mom every time I make them, swirling the meringue together on rainy afternoons, both of us hoping they’d bake up into perfect little clouds. These pavlovas are a breeze for beginners, yet look (and taste!) straight out of a bakery delicate, customizable, and easy to make ahead. If you’re dreaming of a dessert that’s cozy, beautiful, and guaranteed to make guests smile, you’re in exactly the right place let’s make something unforgettable together.
Why You’ll Love These Little Clouds
- Crisp edges, dreamy centers: Each mini pavlova bakes up with a delicate, crackly shell that gives way to a soft, marshmallowy middle. Every bite melts like a little cloud of sweetness on your tongue.
- Perfect for celebrations: Mini pavlovas are show-stoppers at parties, brunches, and special gatherings. Bring out a tray topped with whipped cream and fruit, and watch everyone’s eyes light up.
- Completely customizable: You can load them up with whatever feels special juicy strawberries in spring, ripe mango in summer, even a drizzle of chocolate for the chocoholics. Every version feels personal and festive.
- Beginner-friendly, impressive results: Even if you’ve never made meringue, this recipe guides you step by step. You’ll feel like a baking star when guests ask for seconds!
- Comfort and celebration in every bite: These pavlovas are pure coziness simple, light, and so easy to love.
Ingredients You’ll Need
- Egg Whites: The heart of every mini pavlova these whisk up into fluffy, cloud-like meringues with crackly edges and a melt-in-your-mouth center.
- Caster Sugar (Superfine Sugar): Dissolves smoothly into the egg whites for that classic glossy, crisp shell. It’s the secret to a luscious, shatteringly light bite.
- Cornstarch: Just a spoonful helps your pavlovas stay marshmallowy inside and sturdy enough to hold those luscious toppings.
- White Vinegar: A splash stabilizes the meringue, helping achieve that irresistible combination of crunch and chew.
- Vanilla Extract: Rounds out the sweetness and adds a cozy, bakery-style aroma to every bite.
- Heavy Cream (for Whipping): Fluffy, cold, and whipped to soft peaks for that creamy, billowy topping.
- Fruits (Strawberries, Blueberries, Mango, Kiwi, Raspberries, Passionfruit): Choose your favorites or go with what’s in season each brings juicy, vibrant color and tangy-sweet contrast.
- Powdered Sugar (for Dusting): For that final, snowy dusting right before serving.
- Substitutes and Vegan Options: Cream of tartar can sub for vinegar or cornstarch; dairy-free cream and aquafaba (whipped chickpea liquid) make vegan versions dreamy and doable.
- Fresh Mint: Optional, but a few little leaves add a burst of cool, refreshing finish!
How to Make Mini Pavlovas
- Prep the Meringue Base
Start by separating your egg whites (cold makes it easier), then let them warm up on the counter room temp whites whip up fluffiest. - Beat to Glossy Stiffness
Using a stand mixer or hand beater, whisk the whites until foamy, then slowly add sugar a spoonful at a time. You’ll know it’s done when the meringue is thick, glossy, and holds stiff, peek-a-boo peaks that don’t droop. - Add Signature Touches
Whip in a splash of vinegar and a sprinkle of cornstarch to help the shells stay crisp outside and pillowy inside. - Shape Little Nests
Pipe or spoon meringue mounds onto lined baking sheets. Nestle a little well in each (for holding creamy toppings later). - Bake Low and Slow
Bake until the outsides are dry and barely golden, but centers sound hollow when tapped a gentle bake prevents cracks. - Cool Completely
Let them cool right in the oven with the door closed; this step keeps the shells from collapsing or weeping. - Whip, Decorate, Serve
Pile swirls of whipped cream into each nest, crown with your favorite fruit, and dust with powdered sugar for a magical, cloud-like treat.
Tips for Dreamy Results
- Humidity is meringue’s enemy
Try to bake Mini Pavlovas on a dry day moisture in the air can make meringues sticky or cause them to lose their crisp shell. - Low and slow wins the race
Always bake at a gentle heat and let the pavlovas cool completely in the oven this prevents cracks and keeps the centers pillowy. - Stiff peaks matter
Beat egg whites until they’re glossy and stand tall. Soft peaks make limp pavlovas, while overbeating can dry them out. - Add cream and fruit last-minute
Wait to top with whipped cream and fruit until just before serving to keep everything fresh and avoid sogginess. - Make ahead for easy hosting
Shells can be stored in an airtight container for days. For more inspiration on dreamy whipped cream, try my Strawberry Shortcake Cake with Whipped Cream!
Variations & Flavor Swaps
Chocolate Swirl Magic: Gently fold a spoonful of cocoa powder or melted dark chocolate into your meringue just before shaping, creating marbled mini pavlovas with rich, fudgy ripples.
Coffee Shop Vibes: Add instant espresso powder to the meringue for a mocha twist, then finish with a cloud of cream and a sprinkle of shaved chocolate. Chocolate-covered espresso beans are a playful crunch!
Fruity & Fresh: Drizzle berry coulis, lemon curd, or passionfruit over the cream for a tangy hit, or try diced mango with a dusting of powdered sugar for sunny, tropical notes.
Dairy-Free Dream: Swap whipped cream for airy coconut cream, or top your pavs with dairy-free yogurt and fresh fruit for a lighter bite.
Seasonal Joy: Celebrate autumn with poached pears or caramelized apples, or dress them up for winter with pomegranate and spiced orange. Want more inspiration? These Fried Strawberry Cheesecake Sandwiches are a berry lover’s dream pairing.
How to Store Little Meringues
- Unassembled Shells: Keep meringue nests in an airtight container at room temperature for several days. Choose a cool, dry spot humidity is the enemy and leads to stickiness or collapse.
- Finished Desserts: Once you add whipped cream and fruit, enjoy your mini pavlovas the same day. Assembled treats are best fresh, since moisture from cream and fruit softens the shell.
- Freezer Tips: To freeze, tuck cooled meringue shells into layers of parchment and place in a sturdy, sealed container. They’ll keep crisp for about a month just thaw uncovered at room temp.
- Prevent Stickiness: Always handle meringues with clean, dry hands, and avoid fridge storage for unassembled shells (it draws in moisture).
- Reviving Crispness: If shells lose their crunch, refresh them in a low oven for a few minutes. They’ll taste just-baked and ready for your favorite toppings.
Sweet Ways to Serve Them
- Afternoon Tea Treat: Set your mini pavlovas alongside a pot of earl grey or your favorite herbal infusion for a soft, sweet moment that feels straight out of a cozy kitchen café.
- Brunch Table Star: Layer them onto a platter with waffles, scones, and fresh fruit for a beautiful brunch spread each one a melty, crisp cloud that wows your guests.
- Dress Them Up: Top with macerated strawberries, a tumble of blueberries, or even a drizzle of homemade caramel for a special twist. Toasted coconut or chopped pistachios add a lovely crunch.
- Party-Perfect Presentation: Arrange each pavlova in cupcake wrappers for mess-free mingling so darling for baby showers or holiday dessert boards.
- Sweet Pairings: Pair with Reese’s Peanut Butter Oreo Truffles or bright, fudgy Pumpkin Brownies to turn any gathering into an instant celebration.
Mini Pavlovas (Little Meringue Clouds)
Ingredients
Equipment
Method
- Separate the egg yolks from the whites while eggs are cold. Measure out 160 ml (2/3 cup) egg whites and let come to room temperature for 30 minutes.
- Preheat oven to 150°C/325°F (all oven types).
- In a stand mixer or with electric beaters, beat egg whites on high for 1 minute. Gradually add sugar, 1 dessert spoon at a time, while beating.
- Continue beating on high for 8 minutes until mixture is thick, glossy, and no grains remain. Add vinegar and cornflour; beat 30 seconds more.
- Dab a little meringue on tray corners and line with baking paper.
- Transfer mixture to a piping bag. Pipe 12–13 mounds (6–7 cm wide, 5 cm tall) onto prepared trays. Use a spoon to flatten the tops and make a slight dent for holding toppings.
- Place trays in oven and immediately reduce heat to 110°C/225°F (100°C fan). Bake for 90 minutes, or until dry to touch. Continue baking if sticky.
- Turn oven off and allow pavlovas to cool completely inside the oven—about 4 hours or overnight.
- Once fully cool, store meringue shells in an airtight container until needed.
- Beat cold cream, sugar, and vanilla in a large bowl until soft peaks form (1 min with stand mixer or 2–3 min hand-held beater).
- Just before serving, spoon whipped cream into nests, top with fresh fruit and mint, and dust with icing sugar if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make mini pavlovas ahead of time?
Absolutely! You can bake the meringue shells a day or two in advance. Just keep them nestled in an airtight container at room temperature, away from humidity. When it’s time for dessert, fill them with cream and fruit right before serving for that fresh, crisp magic.
Why did my mini pavlovas crack or go sticky?
Don’t worry, cracking often happens if they cool too fast or if your oven was a touch too hot. Stickiness is usually from humid weather. Letting them cool slowly in the oven, and choosing a dry baking day, helps keep those edges perfectly crisp and delicate.
Can I use different fruits for topping my mini pavlovas?
Of course! This is where you can get delightfully creative. Go classic with strawberries or mix in juicy mango, tart kiwi, or piles of blueberries use whatever’s in season or looks brightest at the market. The pavlova’s sweet crunch pairs beautifully with all kinds of fruit.
How do I make mini pavlovas dairy-free?
You’ll be glad to know it’s easy swap out the whipped cream for fluffy coconut cream or your favorite dairy-free yogurt. Decorate with plenty of fresh fruit and a dusting of powdered sugar. You’ll still get all that marshmallowy goodness in a treat everyone can enjoy.
