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These bite-sized pavlovas hit the sweet spot with their crunchy outer shell and gooey marshmallow center that just melts away. Each tiny treat comes topped with fluffy whipped cream and juicy berries, making an impressive dessert that's actually super easy to whip up.
I first tried making these mini pavlovas for my sister's backyard get-together, and they were gone before anything else on the dessert table. There's something magical about that mix of crispy exterior and soft inside that keeps me coming back to this recipe whenever I'm hosting or need something special.
What You'll Need
- Egg whites: Make sure they're room temp to get the biggest, most stable fluff when you beat them
- Granulated sugar: Gives sweetness and helps form that crispy shell
- Corn starch: Creates that amazing chewy middle we all love
- Fresh lemon juice: Works to keep those egg whites stable for better results
- Cream of tartar: Stops your meringue from falling flat
- Vanilla extract: Brings a nice, cozy flavor background
- Heavy whipping cream: Needs to be straight from the fridge for best whipping
- Fresh blueberries: Add pretty color and tangy flavor against the sweetness
- Pistachios: Give a nice crunch and slightly salty kick
Cooking Instructions
- Get Everything Ready:
- First, heat your oven to 225°F and put parchment on two baking sheets. This super low temp is key—we're drying the meringues slowly, not actually baking them.
- Beat Those Whites:
- Put your room temp egg whites and a tiny bit of salt in your stand mixer with the whisk attached. Beat on high until foamy (about a minute), then slowly add sugar while it's running. Keep going for 9-10 minutes until you see stiff, shiny peaks. Your meringue should stay put when you lift the whisk.
- Mix In The Extras:
- Using a spatula, gently fold in the lemon juice and vanilla with about 10-11 careful strokes. Then add the cornstarch and cream of tartar with another 10-11 folds. Don't overmix or you'll lose all the air you just worked for.
- Form Your Treats:
- Scoop the meringue into a piping bag with a Wilton 2D tip and squeeze out 2-inch circles on your baking sheets, leaving 2 inches between them. Use a teaspoon to make a little dent in the middle of each one—that's where your cream will go later.
- Slow-Bake Them:
- Bake for 1 hour and 15 minutes, then turn the oven off but keep them inside with the door shut for another 30 minutes. This slow cooling keeps them from cracking. They should look off-white and crisp outside but stay soft inside.
- Fix The Topping:
- When you're ready to serve, whip your cold cream with sugar for about 3 minutes until it forms stiff peaks. Pipe this onto your cooled pavlovas and scatter fresh blueberries and chopped pistachios on top for the perfect mix of flavors and textures.
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Cream of tartar changed everything for me with this dessert. After many meringue failures, I found this ingredient makes all the difference. It stops the sugar from forming crystals and keeps those egg whites standing tall, giving you that perfect texture every time. My grandma always told me a good pavlova should break a little when you cut it but still have that soft middle, and cream of tartar helps nail that balance.
Fixing Common Issues
If your pavlovas are cracking too much or falling flat, it might be too humid in your kitchen. Try making them on a dry day or turn on the AC to cut down moisture. Another trick is to just leave them in the oven all night after baking to dry out fully.
When your meringue starts dripping or sweating, it usually means the sugar hasn't mixed in completely. Add it really slowly while beating and keep going until you can't feel any grains when you rub the mix between your fingers.
Planning Ahead
I've found you can bake the shells up to two days early and keep them in a sealed container at room temp. You can get the cream and fruit ready a few hours before your party, but wait until about an hour before serving to put everything together. This keeps the shells from getting soggy.
Change It Up By Season
For winter treats, try topping with pomegranate seeds and orange pieces plus a few dark chocolate shavings
Summer versions really pop with fresh raspberries, sliced peaches, and a little passion fruit drizzled on top
Fall favorites include thin pear slices cooked in cinnamon syrup with crushed hazelnuts scattered around
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Frequently Asked Questions
- → What's the trick for crispy pavlova shells?
Keep the oven at a low setting and bake the pavlovas for the full time without opening the oven door. Let them cool inside the oven to lock in that crispy texture.
- → What other toppings can I try?
Swap out blueberries for strawberries or raspberries if you like, and feel free to use almonds or walnuts instead of pistachios.
- → How long ahead can I make pavlovas?
Bake the shells the day before and keep them sealed in an airtight container. Add cream and toppings right before serving for the best taste and crunch.
- → What does cream of tartar do here?
Cream of tartar keeps the meringue sturdy by making the egg whites stable and airy.
- → Can I make this using just a hand mixer?
Absolutely! You might need a bit more time to reach stiff peaks, but a hand mixer works fine.