Mini Pavlovas

I have been making lots of homemade challah since the COVID situation got bad here in the US, and the recipe I use uses 4 egg yolks. Because I hate wasting ingredients, I tried to find recipes using egg whites (I got tired of egg white omelettes after a while). I’ve made this homemade pavlova recipe twice now, and it’s the best pavlova recipe I’ve had! I adjusted the recipe based on ratios (my edits in blue), but the original recipe comes from Natasha’s Kitchen (you can find plenty of FAQs and tips and tricks on her site as well).

Note: I didn’t change the amount of whipped cream because I found I needed all the whipped cream (even for a smaller pavlova amount). Also, i’ve used piping bags/tips and also a ziploc bag with a tip cut off to make the nests and the whipped cream, both work equally fine!

Homemade Mini Pavlovas


For Pavlova:

For Cream:

For Topping/Decor:

  • 4-5 cups fresh fruit blueberries, kiwi, raspberries, sliced strawberries, etc
  • 15 Mint leaves for garnish, optional
  • Definitely did not use this much berries and mint leaves. Add according to desired amount! I like using any fresh berries I have at home.


How to Make Pavlova:

  1. Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 4 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1.5 1 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
  2. Use a spatula to quickly fold in 1/2 Tbsp 1 tsp lemon juice and 1/2 Tbsp 1 tsp vanilla extract, then fold in 2 1 1/3 tsp corn starch and mix until well blended.
  3. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip (or gallon sized ziploc with one corner tip made) . Indent the center with a spoon to allow room for cream (never found this step necessary) .Bake at 225˚F for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
  4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).

How to Make Frosting and Assemble Pavlovas:

  1. Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
  2. Pipe frosting onto the pavlova and top with fresh fruit.*

Recipe Notes

*These should be enjoyed within 4 hours of assembly. 

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