Make mini pavlovas for parties, baby or bridal showers or family get togethers.
You could make one giant pavlova or your could make mini ones. We really love to make mini pavlovas around here. We shared some last summer with little toothpick USA flags that were festive for the 4th of July, but the truth is that we love them year round. Add in kiwi and raspberries and now they’re festive for Christmas too! The best part is that they look fancy, but once you master the meringue, they’re really pretty easy!
The best part about pavlovas is that once you top them with sweetened whipped cream, you can add any kind of fresh fruit or fresh berries you’d like…whatever is in season! Here we have fresh raspberries and sliced kiwi, which would be cute for Christmas. Here’s a fun little How-To video to show you how to make them cute for the 4th of July.
Make personal sized pavlovas for parties, showers and family get togethers. We love this simple dessert, because it looks fancy, but the ingredients are pretty simple.
For the Meringue:
- 3 large egg whites
- 3/4 cup granulated sugar
For the Toppings:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- fresh berries
For the Meringues:
Preheat oven to 300.
Crack and separate the egg yolks from the egg whites. Put the egg whites in a mixing bowl. Whisk the egg whites until stiff peaks form. Slowly whisk in the sugar a little at a time until completely mixed in. The mixture will be shiny.
Select which tip you want to pipe with, or just cut the corner of a plastic bag for a simple look. Using a piping bag or gallon sized plastic bag, fill the bag with the meringue mixture. Line the baking sheet with parchment paper or a silicone baking mat. Pipe out your mixture into 2-3inch circles. (These will grow a little while baking).
Reduce oven temperature to 275 and place the meringues in the oven. Bake for 40-50 minutes (Depending on size of meringues - for smaller sizes cook less time, for larger cook for a little longer). These will come out an almond color when baked.
Let them cool. Store in a dry place in an open container - Do NOT put in a container with a lid as the meringues will sweat. These can be made up to a week before if you keep them in an open container.
For the Toppings:
Whip the heavy cream, vanilla and powdered sugar together until stiff peaks form. Place frosting tip into a gallon sized plastic bag and fill with the whipped cream. Pipe the cream onto the top of the meringues and top each one your favorite fresh berries. Raspberries are great on these...Keep chilled in the fridge up to 4 hours until ready to serve.
The meringues will soften slightly after refrigeration, but they still taste amazing.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
The crunch of the meringue shell, the creamy whipped cream and the fresh berries is an amazing combination.
Plus they’re so pretty! If you’ve yet to try your hand at making pavlovas, be sure to see our first post with great step by step photos to see them come together.
They’d be great served at a family party or baby shower.
Another fun way to serve these Mini Pavlovas for the 4th of July.
You can really get creative…What would you top them with?