Mini Pavlovas Strawberries Cream (Print Version)

Crisp meringue nests topped with whipped cream and fresh strawberries for a light spring dessert.

# Components:

→ 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 - 1.5 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon lemon juice

# Directions:

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

# Expert Advice:

01 -
  • They look restaurant-worthy but taste even better than they appear, and nobody needs to know how simple they really are.
  • Make them ahead and assemble just before serving, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • Naturally gluten-free and vegetarian, so they work for almost everyone at your table.
02 -
  • Even one tiny drop of egg yolk will prevent your whites from whipping properly, so crack each egg separately into a small bowl before adding it to the mixer bowl.
  • Don't assemble these more than 30 minutes before serving because the meringue absorbs moisture from the cream and berries, and your crispy shell will soften.
  • The oven door crack during cooling is essential—slamming it shut creates steam that causes cracks and a gummy center.
03 -
  • Use a copper bowl for whipping egg whites if you have one—the chemical reaction between the copper and egg whites creates more stable peaks that hold longer.
  • A touch of cream of tartar can replace the vinegar if you prefer, and it works the same way to stabilize the meringue and prevent browning.
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