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Strawberry Mini Pavlova Recipe

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3.9 from 67 reviews

  • Author: Ava
  • Total Time: 7 hours 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Strawberry Mini Pavlova recipe offers light and crisp individual meringue nests topped with fresh whipped cream and juicy strawberries. Perfect for a delicate dessert, the pavlovas have a crisp exterior and marshmallow-like interior, showcasing a classic combination of sweet meringue and fresh fruit. This recipe takes careful low-temperature baking and a long cool-down to achieve the perfect texture, making it ideal for an impressive yet simple sweet treat.

Ingredients

Meringue

  • 4 large egg whites (separated from yolks)
  • Pinch of salt
  • 1 1/4 cups powdered sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Topping

  • 6 dollops whipped cream
  • 1 cup fresh strawberries, sliced

Instructions

  1. Preheat oven: Preheat the oven to 225°F (107°C). Line a large sheet tray with parchment paper and set it aside for baking the meringues.
  2. Mix meringue: Place the egg whites and a pinch of salt into the bowl of a stand mixer. Beat on medium speed until soft peaks form, about 5 minutes. Gradually add the powdered sugar one tablespoon at a time, scraping down the bowl as needed. Increase the mixer speed to medium-high and continue beating until stiff, glossy peaks form, about 5-8 minutes. Gently fold in the cornstarch, white vinegar, and vanilla extract until fully incorporated.
  3. Spoon on sheet pan: Spoon six even dollops of the meringue mixture onto the lined sheet tray, spacing them about 3 inches apart. Slightly flatten each meringue to about 1.5 inches high and create a shallow well or divot in the center of each to hold toppings later.
  4. Bake: Place the tray in the preheated oven and bake the pavlovas for 1 hour and 15 minutes until crisp on the outside.
  5. Cool: Turn off the oven but do not open the door. Let the pavlovas cool completely inside the oven for about 6 hours, allowing them to dry out and develop the perfect texture.
  6. Serve: Once cooled, carefully remove the pavlovas from the parchment paper. Top each pavlova with a dollop of whipped cream and sliced fresh strawberries just before serving to maintain the crisp texture.

Notes

  • Use room temperature egg whites for better volume when whipping meringue.
  • Do not open the oven door during the initial baking and cooling time to prevent cracking.
  • Store pavlovas in an airtight container at room temperature if not serving immediately; add topping only before serving.
  • The slow cooling process inside the oven ensures the meringues dry out properly for crispness.
  • For best results, use superfine powdered sugar to achieve a smooth meringue.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://quickandsweetrecipes.com/strawberry-mini-pavlova-recipe/