Mini Strawberry Pavlovas Recipe

Pavlovas are the superior meringue to me personally when it comes to meringues. They’re a type of meringue that is cooked low and slow that results in a perfectly crisp shell and a soft pillowy, almost marshmallow interior. They are incredible served simply, with a generous dollop of whipped cream and lots of fresh fruit and/or fruit jams, curds and sauces. These adorable Mini Strawberry Pavlovas Recipe are a simple yet delicious way to enjoy the best of strawberry season. To make this dessert even faster, skip the meringue and buy premade meringue nests from the store, like these ones from Tesco.

So how do I make these Mini Strawberry Pavlovas from scratch?

These mini pavlovas do require a little planning involved. The meringue needs to fully cool before you can decorate and serve them. I would advise you to make the meringues the day before you plan to serve them or at least 4-5 hours before they are needed. Other than the planning required, this is actually a really easy meringue recipe. We use the French Meringue method in this recipe which requires the egg whites to be beaten with the sugar added in gradual amounts. It is the simplest method to make meringues with and requires no heating of the egg whites.

To begin making the meringue for these mini strawberry pavlovas, add the egg whites and vinegar to a large mixing bowl. On medium speed using an electric whisk or stand mixer with whisk attachment, beat for 1-2 minutes until the egg whites start to foam, expand and thicken. Add the caster sugar into the egg whites in 3 additions and continue whisking for 1-2 minutes between each addition. Mix together the icing sugar and corn flour in a small bowl. Repeat the last steps by adding the icing sugar mix in 3 additions and whisking for 1-2 minutes between each addition. Turn the whisk up to high speed and whip for another 5-10 minutes until thick and glossy.

Transfer the meringue to a piping bag with a plain nozzle attached or cut the piping bag straight across. Pipe circles about the same circumference as a whiskey glass. Using a spoon, make a small well in the middle of each meringue. Rest the meringues at room temperature for 15-20 minutes and bake for 45-60 minutes until the meringues are fully cooked. You will know they are cooked when they are dry to the touch and you can gently peel them off the trays without the base sticking or breaking. Allow to cool fully before decorating.

To decorate the meringues, add the cream, icing sugar and vanilla to a large mixing bowl. Using an electric whisk or stand mixer with whisk attachment, whisk the cream until soft peaks form. This means that the cream will hold it’s shape for a few seconds when you drag a spoon through the cream.

Generously dollop the whipped cream on top of the cooled pavlovas. Slice up some fresh strawberries and place on top of the cream and serve.

How long will these pavlovas last?

Meringues that haven’t been decorated can be stored in airtight containers at room temperature for 3-4 days and will stay soft in the inside. The meringues may keep up to a week in an airtight container at room temperature but they will start to dry out after 3-4 days. You could use dried out meringues for Eton Mess pots or swirl through a homemade ice cream recipe for extra crunch.

Meringues that have been decorated with cream and fruit can be stored in an airtight container in the fridge for up to 24 hours.

Unfortunately, no part of this pavlova recipe freezes well so I really wouldn’t advise it.

Tips for a perfect Pavlova

Although this recipe is pretty straight forward there are a few tips I can bestow upon you to make sure you get a perfect pavlova.

-Ensure the mixing bowl and all equipment is totally free of grease. The presence of any fat will stop the meringue from whipping to full peak. Make sure to wash all utensils and the bowl in hot soapy water and give it a good rinse before using.

-Make sure to add the sugar to the egg white in small additions. This is to ensure the sugar dissolves fully into the meringue and helps form a stable and glossy meringue.

-The meringue must be whipped to full peaks. This means that when you lift the whisk out of the meringues it will create a strong peak that doesn’t fall back down into the meringue. The meringue must be thick enough to pipe and hold it’s shape.

-Don’t overcrowd the baking tray. Pipe the meringues with plenty of space in between. They will rise and expand a little bit and spacing them out correctly allows proper air flow while baking. This helps the meringues bake evenly.

-The meringues need to be cooked “low and slow”. This means baking at a low temperature (100-110°c) for 45-60 minutes. You will know they are cooked when they are dry to the touch and you can gently peel them off the trays without the base sticking or breaking.

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