Mini Pavlovas Strawberries Cream (Printable)

Crisp meringue nests crowned with whipped cream and fresh strawberries for a light, elegant treat.

# 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

# Step-by-Step Directions:

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 until stiff, glossy peaks form and sugar is completely dissolved.
04 - Gently fold in cornstarch, vinegar, and vanilla extract until combined.
05 - Spoon or pipe meringue into 6 small nests on the baking sheet, creating an indentation in the center of each nest.
06 - Bake for 1 hour, then turn off the oven and let meringues cool completely inside with the door slightly ajar.
07 - While meringues cool, toss sliced strawberries with sugar and lemon juice. Let sit for 15 minutes.
08 - Whip cold cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue nest on a serving plate. Fill the center with whipped cream and top with macerated strawberries.
10 - Serve immediately for optimal texture and presentation.

# Expert Hints:

01 -
  • They look like you spent hours in a patisserie, but the actual hands-on time is surprisingly short.
  • You can make the meringue shells a day ahead, which means less panic on party day.
  • That moment when the crispy exterior shatters and gives way to the chewy center is absolutely addictive.
  • They're naturally gluten-free, so you're not excluding anyone from dessert.
02 -
  • Even one tiny speck of egg yolk will prevent your whites from whipping properly, so separate them carefully and use a clean bowl with no trace of oil or residue.
  • Humidity is the enemy of meringues, so avoid making these on rainy or very humid days, and store the baked shells in an airtight container until you're ready to assemble.
03 -
  • If you don't have superfine sugar, pulse regular granulated sugar in a food processor for a minute to get the same effect.
  • Pipe your meringue instead of spooning it for more elegant-looking nests, and use a piping bag fitted with a large round tip.
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