Mini Pavlovas
- Aug 12
- 3 min read
These mini pavlovas have a light, crisp shell with a soft, marshmallowy centre. Top them with freshly whipped cream and colourful fresh fruit for a delicious little treat.
Why this recipe works:
The beauty of this recipe is the contrast in textures: light and crisp on the outside, soft and marshmallowy in the middle.
Whipping the egg whites incorporates lots of tiny air bubbles, while gradually adding the sugar creates a strong, glossy meringue that holds its shape during baking.
The low baking temperature then gently dries the outside rather than browning it too quickly, giving you that classic pavlova texture.
They're also a brilliant make-ahead dessert. The pavlova shells can be prepared ahead of time and then topped with freshly whipped cream and fruit just before serving.
Ingredients:
For the Pavlovas
4 large egg whites, room temperature — about 120g
220g caster sugar
1 tsp cornflour
1 tsp white wine vinegar or lemon juice
1 tsp vanilla extract
For decorating
300ml fresh cream
1–2 tbsp icing sugar
1 tsp vanilla extract
Fresh strawberries, raspberries, blueberries or other fruit
Makes 6–8 Mini Pavlovas
Instructions:
Preheat to 120°C fan and line a large baking tray with parchment.
Prep your equipment - Your mixing bowl and whisk need to be completely clean and grease-free. A tiny amount of fat or egg yolk can prevent the egg whites from whipping properly.
Add the egg whites to the bowl.
Whisk until they become foamy and form soft peaks.
Gradually add the sugar 1 tablespoon at a time, allowing roughly 15–20 seconds between additions.
The meringue should be: very thick, bright white, glossy and able to hold a stiff peak
Add the cornflour, vinegar/lemon juice and vanilla extract and fold through very gently with a spatula just until incorporated.
Divide the meringue into roughly 10 circles
Use the back of a spoon to make each one into a nest: build the sides slightly higher and create a shallow dip in the centre
Put them into the oven and bake at: 120°C fan for approximately 55–65 minutes.
Turn the oven off. Leave the pavlovas inside with the door slightly ajar for approximately 30–60 minutes.
Then remove and allow to cool completely.
When you're ready to decorate them, whip the fresh cream, icing sugar and vanilla together untill medium peaks form. Don't make it extremely stiff.
Spoon the cream into the centre of the mini pavlova and add the fruit.
Simple tips for perfect Mini Pavlovas
Mini pavlovas might look impressive, but they’re actually quite simple once you know a few little tricks. The secret is all in taking your time with the meringue.
Make sure your bowl and whisk are completely clean and grease-free before you start. Even a tiny amount of grease can stop your egg whites from whipping properly.
Add the sugar gradually rather than all at once, giving it time to dissolve into the egg whites. Your meringue should be thick, glossy and hold beautiful stiff peaks.
Before piping, rub a little meringue between your fingers. If it still feels very grainy, keep whisking for another minute or two.
Bake your pavlovas low and slow. A gentle oven helps create that delicate crisp shell while keeping the centre soft and marshmallowy.
And finally, don't rush the cooling. Letting the pavlovas cool gradually helps prevent sudden temperature changes that can cause excessive cracking. A few little cracks are completely normal though, that's part of the charm of homemade pavlova!
A little note from my kitchen table
Pavlova is one of those bakes that can seem a little intimidating until you actually make it. And that's exactly the kind of recipe I love sharing at My Kitchen Table.
I truly believe baking doesn't have to be complicated to be beautiful. Sometimes it's simply about understanding a few little techniques, having a go and building your confidence one bake at a time.
Don't worry if your pavlovas aren't all perfectly identical or if you spot a little crack here and there. Homemade isn't supposed to look factory-perfect. Add a generous spoonful of cream, pile on some fresh fruit and enjoy what you've made.
Because around here, we're not chasing perfection — we're building confidence in every bake.
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