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Mini Pavlova Recipe


This mini pavlova recipe makes a light and airy meringue dessert. Add your favorite toppings and enjoy with a cup of tea.

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round meringue cookie topped with dark berries

Recipe Features

  • This is a light dessert made without any flour.
  • Most meringue recipes using corn starch; here, we are using arrowroot starch made from arrowroot plants.
  • Easy to customize with seasonal fruits.

Key Ingredients

ingredients to make baked meringue cookie

Ingredient Notes

Eggs. Use large if possible.

Sugar. I tried this recipe with natural sweeteners, even with coconut sugar, and the result wasn’t the same.

Arrowroot powder. It’s essential to use some starch when making Pavlova; the arrowroot powder does the perfect job.

Yogurt. If you are looking for a sweeter version of the pavlova, use homemade whipped cream instead.

Fruits. Fresh or frozen berries will work. I made this recipe with fresh strawberries, blueberry, frozen cherries. It all tastes great.

How to Make It

  1. Gather the ingredients—Preheat the oven to 300F degrees. Separate the egg whites. In a bowl of a standing mixer, add the egg whites and start beating at high speed. Once eggs start getting foamy, add vanilla and start gradually add the sugar. Whisk till the mixture gets thick and the peaks form. The mixture should have a glossy color and be slightly stretchy.
mixing bowl filled with whipped egg whites

2. Using a spatula form six meringue nests on top of the baking sheet lined with parchment paper.

raw meringue cookies on the sheet pan

3. Bake for 45 minutes till gold and the hard shell is formed. Once baked, turn the oven off, open the door and let it cool for 15 minutes inside the oven.

freshly baked meringue pavlova cookies on the parchment paper

4. Once cooled, remove from the oven, gently crack the top of the meringue cookie and fill with yogurt. Top with berries, and serve.

six meringue cookies decorated with yogurt and berries

Recipe Tips

  • To make this recipe a success and have a crispy pavlova with a delicious marshmallow-like center every time, the following tips are essential. If you follow them all, the recipe will turn great every single time.
  • Use only room temperature eggs.
  • When separating egg whites, make sure there is no yolk in the whites.
  • Use only fine sugar. I like to use a coffee grinder to make sugar fine.
  • Don’t over-whisk the egg whites.
  • Start adding sugar to the egg mixture only after eggs started to get foamy.
  • Add sugar slowly and gradually.
  • Use parchment paper to line the baking sheet.
  • Space out the meringue on the baking sheet, so they don’t touch; they will be expanding.
  • Oven temperature might vary. Keep an eye on the Pavlova while baking to make sure it won’t get burned.
  • Don’t open the oven door while cooking.
  • Let these meringue nests cool properly. It won’t take long, but it will help to hold the shape and keep them presentable.

FREQUENTLY ASKED QUESTIONS

How do I know when pavlova is cooked?

The Pavlova will turn slightly gold, and the shell will be crispy with texture.

What about the oven temperature? 

Different ovens bake the best at different temperatures. I had success baking these mini Pavlova at 300F degrees.

Can you store Pavlova?

Unfortunately, the Pavlova won’t look or taste the same when stored, and it’s best to enjoy it right away once cooled.

serving plate with pavlova dessert, dark cherry and cream

More Sweet Recipes

These Thumbprint Cookies are naturally gluten-free; they are buttery and made in less than 30 minutes.

These healthy German chocolate cake truffles are the perfect treats to have on hand when craving something sweet.

This super-easy peanut butter chocolate smoothie is rich in flavor and satisfying.

Almond Flour Chocolate Cake is perfect for any occasion!

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

round meringue cookie topped with dark berries

Mini Pavlova Recipe

Natalia-Flavorful Home
This mini pavlova recipe makes a light and airy meringue dessert. Add your favorite toppings and enjoy with a cup of tea.
5 from 1 vote
Prep Time 20 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 6
Calories 193 kcal

Ingredients
  

  • 5 egg whites
  • 1/2 tsp vanilla
  • 1 cup organic cane sugar
  • 1 tsp arrowroot starch
  • 18 tbs yogurt aprox. 3 tbs per serving
  • fuit of choice, I used dark cherries

Instructions
 

  • Gather the ingredients – Preheat the oven to 300F degrees. Separate the egg whites. In a bowl of a standing mixer, add the egg whites and start beating at high speed. Once eggs start getting foamy, add vanilla and start gradually add the sugar. Whisk till the mixture gets thick and the peaks form. The mixture should have a glossy color and be slightly stretchy.
  • Using a spatula form six meringue nests on top of the baking sheet lined with parchment paper.
  • Bake for 45 minutes till gold and the hard shell is formed. Once baked, turn the oven off, open the door and let it cool for 15 minutes inside the oven.
  • Once cooled, remove from the oven, gently crack the top of the meringue cookie and fill with yogurt. Top with berries, and serve.

Notes

Use only room temperature eggs.
When separating egg whites, make sure there is no yolk in the whites.
Use only fine sugar. I like to use a coffee grinder to make sugar fine.
Don’t over-whisk the egg whites.
Start adding sugar to the egg mixture only after eggs started to get foamy.
Add sugar slowly and gradually.
Use parchment paper to line the baking sheet.
Space out the meringue on the baking sheet so they don’t touch; they will be expanding.
Oven temperature might vary. Keep an eye on the Pavlova while baking to make sure it won’t get burned.
Don’t open the oven door while cooking.
Let them cool properly. It won’t take long, but it will help to hold the shape and keep them presentable.

Nutrition

Calories: 193kcalCarbohydrates: 44gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 69mgPotassium: 247mgFiber: 1gSugar: 42gVitamin A: 89IUVitamin C: 4mgCalcium: 81mgIron: 1mg
Tried this Recipe? Leave us a Comment!
Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document easy real food recipes perfect for busy families. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!

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