Mini Pavlovas Strawberries Cream (Printable)

Crisp meringue nests filled with whipped cream and fresh strawberries, perfect for festive occasions.

# What You’ll Need:

→ Meringue

01 - 4 large egg whites, 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 - 1.5 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon lemon juice

# How-To Steps:

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 sugar is completely dissolved.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue until just combined.
05 - Spoon or pipe meringue into 6 small nests on the prepared baking sheet, creating an indentation in the center of each nest.
06 - Bake for 1 hour. Turn off oven and allow meringues to cool completely inside with the door slightly ajar.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Let sit for 15 minutes to release 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 with whipped cream and top with macerated strawberries.
10 - Serve immediately to maintain optimal texture and crispness.

# Expert Tips:

01 -
  • The contrast between shattered meringue and silky cream is genuinely addictive, and you'll find yourself making these whenever you want to feel a bit fancy without spending hours in the kitchen.
  • They're naturally gluten-free and can be prepped a day ahead, which means you can show up to gatherings stress-free and looking like a dessert wizard.
02 -
  • A single drop of egg yolk or grease in your egg whites will prevent them from whipping properly, so seriously, wash that bowl three times and dry it well because it's the make-or-break step.
  • The low oven temperature and slow cooling are what create the signature crispy exterior with a slightly marshmallowy center, so resist the urge to crank the heat or open the oven door mid-bake.
03 -
  • Room temperature egg whites are absolutely crucial, so take them out of the fridge 30 minutes before starting and you'll see a noticeable difference in how quickly they whip to stiff peaks.
  • The moment you see stiff, glossy peaks and the sugar has dissolved, stop beating because overworking meringue can cause it to deflate or become grainy.
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