Mini Pavlovas

  • Author: Jessica Holmes
  • Prep Time: 240 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: Makes 6 mini pavlovas
  • Category: Dessert
  • Cuisine: Australian


Two-ingredient Mini Pavlovas topped with cream and berries.


  • 4 large egg whites, room temperature
  • 200 grams (1 cup) caster sugar
  • 480 ml (2 cups) whipped cream
  • 250 grams (2 cups) fresh berries*


  1. Line a large baking tray with baking or parchment paper. Preheat oven to 150 C (300 F).
  2.  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.
  3. 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.
  4. 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.
  5. 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.
  6.  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.
  7. When you’re ready to serve, top each meringues with whipped cream and fresh berries. Serve immediately.


*I usually use a mix of strawberries, blueberries and raspberries. Use whatever fruit is in season.

Keywords: Pavlova, mini pavlovas, mini meringues

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