Mini Pavlovas Strawberries Cream (Printable Version)

Crisp meringue nests filled with whipped cream and fresh strawberries for a sweet, airy delight.

# What You'll Need:

→ Meringue

01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Topping

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon fresh lemon juice

# How To Make It:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form and all sugar is dissolved.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue mixture until just combined.
05 - Spoon or pipe meringue into 6 small nests on the prepared baking sheet, creating a shallow indentation in the center of each nest.
06 - Bake for 1 hour, then turn off the oven and allow meringues to cool completely inside with the door slightly ajar for at least 30 minutes.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Let sit for 15 minutes to release juices.
08 - Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue on a serving plate. Fill the center with whipped cream and top generously with macerated strawberries.
10 - Serve immediately to maintain optimal texture and crispness of the meringue.

# Expert Advice:

01 -
  • The pavlovas can be made a full day ahead, which means you're actually relaxing when guests arrive instead of panicking.
  • Three simple components come together to create something that tastes far more complicated than it actually is.
  • It's naturally gluten-free, so you're not leaving anyone out of the celebration.
02 -
  • Even a tiny speck of egg yolk or grease in your mixing bowl will prevent the whites from whipping into peaks, so wash everything with hot soapy water and dry it completely.
  • The moment you finish baking and leave that oven door cracked open, resist the urge to peek constantly because sudden temperature changes can cause the meringues to crack or collapse.
03 -
  • A copper bowl works beautifully for whipping egg whites because the copper naturally prevents overbeating, but a very clean glass or metal bowl works just as well if you stop at soft peaks.
  • If your strawberries are tart, add an extra half teaspoon of sugar to the maceration mixture, and if they're very sweet, you can reduce the sugar slightly since the meringue and cream are already on the sweeter side.
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