Mini Pavlovas Strawberries Cream (Printable View)

Light meringue nests topped with whipped cream and fresh strawberries, perfect for sweet spring treats.

# What You 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

# How To Make It:

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 one tablespoon at a time, beating continuously until stiff, glossy peaks form and all sugar dissolves completely.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract using a spatula until just combined.
05 - Spoon or pipe meringue into 6 small nests on the prepared baking sheet, creating a shallow indentation in the center of each nest.
06 - Bake for 1 hour, then turn off the oven and allow meringues to cool completely inside with the door slightly ajar for at least 30 minutes.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Let macerate for 15 minutes to release natural juices.
08 - Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue on a serving plate. Fill the center cavity with whipped cream and generously top with macerated strawberries.
10 - Serve immediately for optimal texture and flavor combination.

# Expert Tips:

01 -
  • They look stunning on a plate but honestly require less skill than you'd think, just a little attention to detail.
  • Once the meringues cool, you can make them a day ahead and assemble right before serving, which is perfect for when you're actually trying to enjoy your guests.
  • Naturally gluten-free and vegetarian, so they work for almost any table without feeling like a compromise dish.
02 -
  • Even one tiny bit of egg yolk in your whites will prevent them from whipping to full volume, so crack eggs carefully and use the yolk-separation method if you're worried.
  • Humidity is your meringue's enemy; on very humid days, they'll never crisp properly, so pick a drier day or keep them in an airtight container with a silica packet once they've cooled.
03 -
  • Don't skip letting the meringues cool inside the turned-off oven; this gradual temperature change prevents sudden cracks and keeps them uniformly crisp.
  • If your strawberries taste a bit bland, the maceration with sugar and lemon juice will actually wake them up, drawing out their natural sweetness and making them taste more like themselves.
Return