Out of all the incredible sweets we tasted on our trip to France over the summer, there was one that (quite literally) took the cake. Yes, the buttery croissants and pot de creme lived up to the hype, but it was the mini pavlovas we had on our first night at Hotel Costes in Paris that really blew our minds. At the end of the meal, our waiter brought out individual plates of crisp meringues with pillowy soft interiors, piled high with whipped cream and fresh berries. So naturally, it was the first recipe I wanted to replicate when we got back home.
What is a Pavlova?
For those who haven’t yet experienced the pleasure of a pavlova, it’s a light and airy meringue-based dessert that’s crispy on the outside with a soft, marshmallow-like interior. What makes the pavlova so special is its versatility—it’s the perfect blank canvas for all sorts of toppings, from fresh berries and whipped cream to tropical fruits and edible flowers.
To make a pavlova, you essentially just whip together egg whites to soft peaks, then add sugar and whip until stiff peaks form. (You’re probably gonna want a stand mixer for this, unless you’re ready for a major arm workout.) Then you add a vinegar-cornstarch mixture with vanilla and salt, and continue beating until the meringue is glossy.
After scooping the meringue out into your desired size onto parchment, you’ll bake them on a low 200 degree heat for ninety minutes, then let them “dry out” in the warm oven. Once cool, they’re ready to for your toppings of choice.
What Makes Mini Pavlovas Such a Special Dessert
In my opinion, these mini pavlovas are even more delightful than the full size—just the right size for individual servings, they’re so special for dinner parties or family celebrations. Despite their impressive aesthetic, they’re also deceptively simple to make. The meringue itself requires just a few ingredients you likely already have in your pantry, and once baked, the mini pavlovas can be stored for a few days, making them a perfect make-ahead dessert.
Tips for Perfect Pavlovas Every Time
Room Temperature Egg Whites: Make sure your egg whites are at room temperature before you start whipping. This helps them whip up to a greater volume.
Gradual Sugar Addition: Adding the sugar slowly ensures that it fully dissolves into the egg whites, giving your meringue a smooth texture.
Drying Time: Don’t skip the drying time in the oven—it’s key to achieving that perfect texture where the pavlova is crispy on the outside and chewy on the inside.
Prepare in Advance: You can make the meringues a day or two ahead and store them in an airtight container at room temperature. Assemble them just before serving for the freshest result.
How to Make These Dinner Party-Worthy
There’s something that feels elegant about serving individual desserts, and mini pavlovas are impressive, no doubt. You can customize the toppings based on the season—think passion fruit and mango in summer, or poached pears and chocolate shavings in winter.
For a dinner party, I like to make the pavlovas that morning, and then let them hang out on the counter with a towel draped over them until ready to serve. I’ll whip the cream and wash the berries just before guests arrive. Then when it’s time for dessert, I’ll recruit a friend to help me fill each pavlova with cream and berries before bringing them to the table.
Other “Berries and Cream” desserts you’ll love:
Summer Fruit Salad with Meringue
Strawberry Cake with Mascarpone Cream
Gluten-Free Citrus Cake with Strawberries and Mascarpone Cream
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Description
These mini pavlovas are inspired by Paris. Light and airy meringues are topped with whipped cream and fresh berries.
1 teaspoon vinegar (I used apple cider, but white vinegar works fine too)
1 1/2 teaspoons corn starch
6 egg whites, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
Pinch salt salt
Heavy whipping cream
Mixed berries, whole or sliced into bite-sized pieces
Preheat oven to 200 degrees, and place rack on lowest position in oven—make sure to leave plenty of room above the rack for the pavlova to rise.
In a small bowl, whisk together cornstarch and vinegar. Set aside.
In a stand mixer with the whisk attachment, beat the egg whites on low until foamy. Slowly increase speed to medium and beat until soft peaks form. Add the sugar in small additions with the mixer still running, then beat until stiff peaks form.
Add the vinegar mixture, vanilla, and salt, and beat on high speed for 4 minutes until meringue is glossy and stiff.
On a parchment lined baking sheet, scoop out the meringue into balls about the size of a large ice cream scoop. Use the back of a spoon to slightly press it down into a disk shape with a divot in the center. (This is where the cream and berries will go later.)
Bake in the oven for 90 minutes, then turn off heat, crack the door of the oven so it stays ajar, and allow meringue to sit for an additional hour in the oven so it can dry out. Then, remove from the oven and let sit on the counter until completely cool.
When ready to serve, whip the cream, then fill each meringue with a dollop of whipped cream and a sprinkling of berries. Eat!
Notes
You can make the meringue in advance and let sit on the counter, lightly covered for a day. Or, transfer to an airtight container and keep at room temp for up to 3 days. Top with cream and berries just before serving.
