Mini Pavlovas Strawberries Cream (Printer-friendly)

Crisp meringue nests with whipped cream and fresh strawberries, ideal for elegant spring desserts.

# What You'll Need:

→ Meringue

01 - 4 large egg whites, at 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 - 1½ cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon lemon juice

# Directions:

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

# Expert Advice:

01 -
  • They look elegant enough to impress guests but taste like eating a sweet, fruity cloud.
  • The meringues can be made ahead, which means you're really just whipping cream and arranging berries at the last moment.
  • Naturally gluten-free and vegetarian, so you're covered for almost any dietary preference at the table.
02 -
  • Even one tiny drop of egg yolk in those whites will prevent them from whipping up, so crack your eggs carefully and consider separating them over three different bowls rather than one to minimize risk.
  • The low temperature and slow baking time are not negotiable, even though it feels like forever; rushing it with high heat creates a meringue that's cake-like inside instead of crisp and delicate.
03 -
  • Room-temperature egg whites whip faster and incorporate more air than cold ones, so take them out of the fridge at least 30 minutes before you start beating.
  • If you crack your meringues slightly during cooling or assembly, nobody will know once they're topped with cream and berries, so don't stress about perfect nests.
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