Mini pavlovas

Mini pavlovas

A delicious way to use up leftover egg whites

Mini pavlovas are individual meringues topped with whipped cream, raspberries and blueberries. Eat one for dessert or for afternoon tea.

This recipe is great to make when you have leftover egg whites, for example, after you have made a custard or a crème brûlée.

The meringues have a crisp outer shell and are marshmallow-like inside. They make a beautiful sweet treat when topped with whipped cream, raspberries and blueberries.

Not just a summer dessert

Normally, traditional pavlova is associated with summer because fresh, summer berries are often used as a topping.

My version of this classic recipe uses frozen raspberries and blueberries that have been defrosted. Using frozen fruit means that you can make this dessert during any time of the year.

The meringues are light and crisp in texture with an almost gooey centre. You can achieve this chewy interior by adding cornflour and vinegar to the meringue mixture.

Mini pavlovas are superb with just about any fruit and cream topping. So, if you need some inspiration for different topping combinations, keep on reading…

Alternative fruit toppings

  1. Mango and passionfruit
  2. Cherries and dark chocolate
  3. Caramelised banana
  4. Strawberries and white chocolate
  5. Pineapple and toasted coconut
  6. Blackberry and lemon curd
  7. Rhubarb and custard
Mini pavlova topped with cream, blueberries and raspberries
A mini pavlova topped with cream and berries

You should make mini pavlovas because they are:

  • Versatile – use whichever fruit you prefer as a topping for the pavlovas.
  • Freezer-friendly – freeze the meringues, defrost them before you want to serve them, and then top them with cream and fruit.
  • Budget-friendly – inexpensive ingredients: eggs, sugar, frozen berries and cream.
  • Quick and easy – it only takes 40 minutes to make the pavlovas.

Mini pavlovas’ main ingredients:

  • Egg whites
  • Sugar
  • Blueberries
  • Raspberries
  • Cream

Tips for busy cooks

You can use fresh or (defrosted) frozen fruit for the topping.

Make the meringues in advance and freeze them to save time.

You could use Greek yogurt or crème fraîche instead of cream.

A store-bought, thick custard could replace the cream in this recipe if you want to try alternative topping combinations.

Use a stand mixer to make the meringues if you don’t have an electric hand mixer.

Mini pavlovas topped with cream, blueberries and raspberries
Mini pavlovas – perfect for dessert

Serving suggestions:

  1. Dessert – serve one of these meringues as a sweet end to an evening meal.
  2. Afternoon tea – enjoy a mini pavlova with a cup of tea.

Magnificent mini meringues

Not only are mini pavlovas an ideal way to use up leftover egg whites, they are also lovely for dessert.

Sweet, crisp yet chewy meringues, whipped cream and tart berries – perfection on a plate.

Which type of fruit did you use on your pavlovas?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Got leftover egg yolks? Make this recipe next: lemon crème brûlée

Mini pavlovas

Mini pavlovas are individual meringues topped with whipped cream, raspberries and blueberries. Eat one for dessert or for afternoon tea.

Meal Type Afternoon tea, Dessert
Cuisine Australian-Inspired
Keyword Mini pavlovas, Vegetarian
Cool pavlovas 30 minutes
Total Time 40 minutes
Servings 6 Mini pavlovas
Author Veg Coast Cook

Ingredients

  • 2 free-range egg whites
  • 120 g caster sugar plus extra to put on berries
  • 1 tsp cornflour
  • ½ tsp white vinegar

Topping

  • 100 g frozen blueberries defrosted
  • 100 g frozen raspberries defrosted
  • 150 ml thickened cream whipped
  • Lemon zest finely grated

Instructions

  1. Preheat oven to 150°C fan. Line a large baking tray with greaseproof paper.
  2. In a large clean bowl, whisk the egg whites with an electric hand mixer until they form soft peaks. Gradually add the sugar and continue to whisk. Add the cornflour and vinegar and whisk until you have a glossy mixture.
  3. Put spoonfuls of the meringue mixture onto the lined baking tray (leaving at least a 3cm space between them). Spread the meringue mixture out slightly so they each have a diameter of about 6-7cm.
  4. Bake in the oven for 30 minutes. Turn oven off and prop oven door open with a wooden spoon for a further 30 minutes. Remove pavlovas from oven and cool them on a wire rack.
  5. Put the berries in a bowl and sprinkle over some sugar. Chill fruit in fridge until serving.
  6. To serve cold: top each mini pavlova with a spoonful of whipped cream and a spoonful of berries. Garnish with freshly grated lemon zest.

Recipe Notes

To make it easier for the cream and fruit to sit on top of the pavlovas, use a sharp knife to cut the tops off the meringues to form a cavity for the topping.

Use fresh berries if they are in season or use frozen fruit that has been defrosted.

The meringues can be frozen after step 4 of the recipe and kept in the freezer for up to one month.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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