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For some reason, I was not familiar with Pavlovas and never had any as a child.
As a rule, meringue was placed on the top of pies — which I did not like!. Any pie that had meringue on it got the fork-scrape treatment. I would eat all of the pie and leave a pile of meringue behind. Seemed like a boring addition to tasty pies…
I don’t think I gave meringue much thought until I started watching various cooking shows. Suddenly I saw a different side to meringue — a baked one!
Pavlovas are a delicious type of meringue with a delightfully crispy exterior and a soft marshmallow-like interior. They can be served immediately from the oven or stored in the refrigerator for a couple of days prior to topping and serving. The whipped cream will soften and break through the crispy exterior, however, so be sure to add the toppings right before serving.
Meringue with a purpose I could get behind!
With the fresh fruit, this Mini-Pavlova recipe makes for a light summer dessert.
And with June 3rd being National Egg Day, it’s a great day to share this recipe!
Mini-Pavlovas with Fresh Berries
- Baking Sheet
- 4 large egg whites room temperature
- 1 c. white sugar
- ½ t. cream of tartar
- ¾ t. corn starch
- Whipped cream
- Fresh blackberries raspberries, and/or strawberries
- Mini-chocolate chips optional
- Fresh mint and/or basil to garnish
- Arrange oven racks toward the center of the oven, equal distance apart. Pre-heat to 300°F and line two large, rimmed baking sheets with parchment paper or Silpat™ baking sheets. Set aside.
- Using a stand or hand mixer, beat the egg whites until they thicken and turn white.
- While still mixing, slowly add the sugar, one or two tablespoons at a time, until each addition in thoroughly incorporated into the egg whites. Add the cream of tartar and corn starch and continue beating until the mixture is stiff and glossy.
- Spoon the mixture onto the prepared baking sheets in equal-sized portions, as shown, using the back of the spoon to create an indent to place toppings after baking.
- Place the baking sheets into the preheated oven for 10 minutes, then reduce heat to 225°F. Continue baking for 45 minutes, then turn off the oven. Allow pavlovas to rest in the oven for one hour without opening the door.
- After one hour, remove from oven and top with whipped cream and your choice of fresh berries, mini-chocolate chips, and/or fresh herbs to garnish, if desired. Serve immediately after topping. Enjoy!
Tip: Eggs are easier to separate while they are still chilled. Once separated, reserve the yolks in the refrigerator for another use, if desired, and allow the whites to come to room temperature for 30 minutes prior to beating.
Loving Life — The Reboot!