Mini Pavlovas made from scratch. Learn how to make 2-ingredient meringues topped with whipped cream and fresh berries. The perfect dessert for Christmas!
Today we’re talking all things pavlova. I’m sharing my 2-ingredient meringue recipe with you that produces wonderfully crisp and chewy mini pavlovas every single time.
Topped with whipped cream and fresh berries, these mini meringues have got to be one of the best desserts on the planet.
Even though meringues are essentially only two ingredients – egg whites and caster sugar – they’re one of the most spectacular desserts, especially in terms of texture.
Whipped until stiff peaks, the egg whites turn magically glossy and thick. And then when they bake, they get a crispy, crunchy shell that hides a gooey marshmallow-like surprise inside.
And when you pair mini meringues with mountains of homemade whipped cream and fresh fruit, it’s one dreamy, creamy dessert.
So what is pavlova?
Pavlova is a very popular dessert here in Australia. There are many different varieties, but essentially, the core elements are meringue, cream and fruit.
You might have seen a large pavlova before which is a spectacular sight. But I love to make mini versions of the classic dessert, so everyone gets their own little pav.
They’re also a little easier to make and decorate, as big pavlovas have the tendency to crack or break quite easily.
How do you make mini pavlovas?
It couldn’t be easier. My recipe starts with 2 ingredient meringues.
All you need is fresh egg whites and caster sugar. You can read more about caster sugar here. If you can’t get hold of it, you can use granulated sugar instead, but caster sugar is perfect as it’s slightly more fine and dissolves more easily.
Before you even get started, you need to make sure your mixing bowl is completely clean and dry. Wipe it down with a paper towel before you get started.
Also, ensure you have only egg whites – not ANY traces of egg yolk. Otherwise, you’ll have trouble whipping those eggs. And for pavlova, you need to whip them good.
Start by mixing your egg whites on a low to medium speed for a minute or two. They will start to go a little frothy and bubbly. Turn the speed up to medium-high and continue to beat your egg whites until they start to turn white and thick (know as soft peaks). It’ll take another minute or two.
Next, you’ll need to start adding your sugar – while you continue to mix the egg whites. Start adding your sugar, one tablespoon at a time. Continue until all your sugar has been added. By this stage, your egg whites will be even thicker and glossy – pretty!
Continue to beat those eggs until stiff peaks form. Essentially, you should be able to pull your beater out of the bowl, and the meringue will basically hold its shape. Like when you whip cream.
You’ll also want to make sure all the sugar is dissolved. The easiest way to do that is to stop and rub some of the meringue mixture between your fore finger and thumb. If it feels gritty, keep going. Eventually, it’ll feel smooth and you won’t feel much or any sugar between your fingers.
When your meringue is ready, you can spoon out small mounds (keep it mind they grow and spread a little as they bake) onto a baking tray lined with baking or parchment paper.
Bake in a low oven for approximately 30 minutes until your meringues are slightly golden on top. Then turn the oven off and leave the meringues to cool in the oven with the door slightly ajar for a couple of hours – just like you would with baked cheesecake.
How to decorate mini pavlovas
You can store your meringues in an airtight container at room temperature until you are ready to serve. You can make them a day or two in advance for easy entertaining.
When you’re ready to serve your Mini Pavlovas, top each meringue generously with whipped cream and fresh berries. I usually use strawberries, raspberries and blueberries.
But you can use any fruit you like! Peaches, passionfruit, kiwifruit, mango – almost any fruit goes lovely with pavlova. Enjoy!
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Two-ingredient Mini Pavlovas topped with cream and berries.
- 4 large egg whites, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 480 ml (2 cups) whipped cream
- 250 grams (2 cups) fresh berries*
- Line a large baking tray with baking or parchment paper. Preheat oven to 150 C (300 F).
- Add egg whites to a large mixing bowl or the bowl of a standing mixer. Beat with an electric mixer on low for a minute or two until the egg whites start to turn frothy. Then turn up to medium speed and continue to beat the egg whites.
- When the egg whites reach soft peaks, start adding the sugar, one tablespoon at a time. Once all the sugar has been added, your meringue should be thick and glossy and almost triple in volume.
- Once the egg whites have formed stiff peaks you can stop beating. You can check by seeing if the meringue holds its shape when you stop beating – like whipped cream. You should also be able to rub the meringue between your finger and thumb and feel if the sugar has dissolved.
- Spoon your meringues onto your baking trays – approximately 3 heaped tablespoons for each meringue – and leave space in between the meringues because they will spread out. Use the back of a spoon to make small crater in the middle of each meringue.
- Bake meringues for approximately 30 minutes. Turn the oven off and leave the meringues inside for 2-3 hours. This will help them slowly cool and will reduce any cracks. Then remove from the oven and store in an airtight container until you’re ready to decorate.
- When you’re ready to serve, top each meringues with whipped cream and fresh berries. Serve immediately.
*Berries: I usually use a mix of strawberries, blueberries and raspberries. Use whatever fruit is in season.
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