Small Batch Mini Pavlovas with Berries
These mini meringue nests have a crunchy exterior and soft interior. Fill them with whipped cream and top with fresh berries for a light and delicious dessert!
Servings 5 servings
Calories 241kcal
Ingredients
Mini Pavlovas
- 3 egg whites room temperature
- 6 oz sugar
- 3/4 tsp lemon juice
- 3/4 tsp vanilla
- 1 tsp cornstarch
Whipped Cream
- 8 fl oz heavy cream
- 2 Tbsps vanilla pudding mix
Toppings
- 1- 2 cups fresh berries
Instructions
Mini Pavlovas
- Preheat the oven to 215°F. Draw 3 ½- 4 inch circles on the back of a piece of parchment paper. Line baking sheet with the paper. Fit a 16 inch piping bag with a piping tip. I used a closed star tip. Set aside.
- Whip the egg whites to soft peaks. Gradually add sugar one spoonful at a time while you continue to whip the egg whites on a medium speed. Once all of the sugar has been added, bump the speed up to a medium- high speed and whip until you have stiff peaks. This could take 10- 20 minutes.
- Gently fold in the lemon juice and vanilla with a thin spatula or metal spoon. Sift the cornstarch over the mixture and fold in carefully until combined.
- Fill your prepared piping bag with the meringue. Pipe your pavlovas onto your baking sheet with the parchment paper. Start in the center of the circle and pipe a swirl going outwards. When you are just shy of the edge of the circle template, bring the meringue up and pipe an edge so that they have space for the filling.
- Bake for 1 hour and 15 minutes. Turn off the oven and allow the pavlovas to cool in the oven for 3- 4 hours.
Whipped Cream
- Place the cream in a bowl and beat with a hand mixer until the mixture just begins to thicken. Add a tablespoon of pudding mix and beat until well combined. Add the second tablespoon of pudding mix and beat until thick and the beaters are leaving tracks in the cream.
- Scrape the bowl down and whisk by hand until the whipped cream is at your preferred consistency.
Assembly
- Slice any large fruits and set aside. Pipe or spoon whipped cream into the center of the pavlovas. Top with a pile of fresh berries.
Notes
- Depending on how you pipe them, you may get up to 6 pavlovas.
- You can double this recipe if necessary.
- Pavlovas should be served within 3 hours of filling.
- To store unfilled pavlovas, place in an air tight container between layers of wax paper to prevent them sticking to each other.