Mini Pavlovas Strawberries Cream (Printable Version)

Crisp meringue nests topped with whipped cream and fresh strawberries, perfect for spring treats.

# What You'll Need:

→ 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 continuously until stiff, glossy peaks form and sugar is completely dissolved.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract using a spatula 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 oven and allow meringues to cool completely inside with the door slightly ajar.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Let sit for 15 minutes to release juices.
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 to preserve the crisp meringue texture and optimal presentation.

# Additional Tips::

01 -
  • They look like you spent hours in a pastry kitchen, but they're genuinely straightforward once the meringue is ready.
  • Everything can be prepped ahead except the final assembly, which means less stress when you're hosting.
  • That exact moment when crisp meringue meets soft cream and fresh strawberries is honestly worth making these just to experience it.
02 -
  • If your meringue looks grainy or weepy after baking, the oven temperature was likely too high or the cooling happened too quickly, so really commit to that 250°F and the gradual cool-down.
  • The meringue nests can be made a full day ahead and stored in an airtight container, which is your secret to looking prepared without actually being rushed.
03 -
  • If you have a stand mixer, use it for the meringue so you can be hands-free and confident while it comes together to stiff peaks.
  • A tiny squeeze of lemon juice in the strawberries not only brightens them but also prevents them from releasing too much liquid, keeping your pavlovas crisp longer.
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