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mini pavlovas with fresh raspberries | NoBiggie.net

Mini Pavlovas

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.

Author Kami - NoBiggie.net

Ingredients

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

Instructions

For the Meringues:

  1. Preheat oven to 300.

  2. 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.

  3. 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).

  4. 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.

  5. 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:

  1. 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.

  2. The meringues will soften slightly after refrigeration, but they still taste amazing.