How to make
Place the egg whites in a completely clean and dry mixing bowl. Begin beating them with a mixer at medium speed until they start to form a soft foam.
Gradually add the sugar one tablespoon at a time while continuing to beat. Continue mixing until the meringue becomes thick, glossy and forms stiff peaks.
Add the cornstarch, lemon juice and vanilla extract. Beat briefly again just until the ingredients are combined.
Line a baking tray with parchment paper. Using a spoon or piping bag shape small round nests from the meringue mixture. Gently create a small indentation in the center of each nest where the cream will be placed later.
Preheat the oven to 120°C (248°F).
Bake the mini pavlovas for about 70 to 80 minutes until they become dry on the outside while remaining slightly soft inside.
After baking, turn off the oven and leave the meringues inside with the door slightly open so they cool slowly. This helps prevent cracking.
Prepare the cream by whipping the heavy cream with powdered sugar and vanilla extract until a light and fluffy whipped cream forms.
Once the meringue bases are completely cooled, spoon a portion of whipped cream into the center of each pavlova.
Decorate with fresh raspberries and blueberries. Sprinkle a few crushed dried raspberries on top for extra color and flavor.
Serve the mini pavlovas immediately after assembling while the meringue remains crisp and the cream fresh.
The meringue bases can be stored for up to 3 days in an airtight container in a dry place. The cream and fruits should be added just before serving.
You can also explore more meringue desserts on our website. Discover how to prepare the classic Pavlova cake or the traditional walnut meringue cookies.
