Mini Pavlovas

In Desserts on October 9, 2008 at 3:36 am

What would you make when you have leftover egg whites, one pomegranate waiting on the tree, and some whipping cream? (well, obviously food… and something sweet, right?). I decides to make pavlovas, which are these perfect little desserts, full of different textures and flavors, and just at the right size.

The nice thing about these little beauties is that you can make the meringue the night before, or just make these a few days ahead and keep them in an airtight container, by doing that you could assemble them just before serving, and save a lot of time.

One small note: in order to get whiter meringues, I bake them overnight (about 8-9 hours) in 80 degrees C. and in the morning I just turn the oven off and let them cool until I use them.

Mini Pavlovas/ Joy Of Baking

Meringue cups:

4 large egg whites

1 cup (200 gr.) castor sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch


250 ml. heavy whipping cream

3 tablespoons castor sugar

Fresh berries, fruit, or pomegranate seeds

50 gr. white chocolate

2 tablespoons milk

Make the meringue cups:

Preheat oven to 130 degrees C. Line a baking sheet with parchment paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the vinegar and cornstarch over the top of the meringue, and fold in using a rubber spatula.

Using a pastry piping bag or a tablespoon, make 4 cm. circles on the parchment paper, making sure that the edges are higher than the center.

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly open, and let the meringue cook completely in the oven. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Make toppings and assemble:

Just before serving, whip the cream with sugar until soft peaks. Fill the meringue cups with the whipped cream and top with fruits. Melt white chocolate and milk together and drizzle on top of the pavlovas.

  1. How utterly clever! I love pavlovas but haven’t made one since the last kiddo headed off to college. I do believe my husband and I are having mini pavlovas for dessert tomorrow night!

    Lovely photos!

  2. beautiful pictures and recipe! i have a kitchen full of poms and will happily be snacking on this by dinner~

  3. Lovely and sweet!
    I love Pavlova’s
    Regards from Portugal

  4. These look fabulous, love the addition of pomegranate seeds!

  5. Kimberly: Thanks! :)

    Jain: Bon appetit and thanks!

    Moira: Thank you!

    Hilary: Thanks! :)

  6. your pictures look great! ive never even heard of pavlovas before but they look wonderful so i think i’m going to give them a try :]

  7. The first picture is a masterpiece. Why don’t a have a pomegranate at home?..

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: