Mini Pavlovas Strawberries Cream (Printable)

Crisp meringue nests filled with whipped cream and fresh strawberries, ideal for spring treats.

# What You 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

# How-To:

01 - Preheat oven to 250°F. Line baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is fully dissolved.
04 - Gently fold cornstarch, vinegar, and vanilla extract into meringue mixture until just combined.
05 - Spoon or pipe meringue into 6 small nests on baking sheet, creating an indentation in the center of each.
06 - Bake for 1 hour, then turn off oven and let meringues cool completely inside with door slightly ajar.
07 - While meringues cool, toss sliced strawberries with sugar and lemon juice. Let sit for 15 minutes.
08 - Whip cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each meringue on serving plate. Fill center with whipped cream and top with macerated strawberries.
10 - Serve immediately for optimal texture and presentation.

# Expert Hacks:

01 -
  • They look impossibly fancy but require only a whisk and patience, making you feel like a pastry chef without the stress.
  • The contrast between crisp shell and cloud-soft cream inside is genuinely addictive, and somehow it never gets boring.
  • Everything can be prepped ahead, so you're actually relaxed when guests arrive instead of frantically whipping cream.
02 -
  • The meringue bowl must be completely grease-free, or your egg whites will refuse to whip no matter how hard you try. Even a tiny residue from butter or yolk ruins everything, so wash it twice.
  • Don't open the oven door during baking; the temperature drop can cause cracks. The slow cooling with the door ajar is non-negotiable for that perfect texture.
03 -
  • If your kitchen is humid, the meringues will absorb moisture and soften. Baking them on a less humid day or storing them with a silica gel packet makes a real difference.
  • Passion fruit coulis or a berry coulis drizzled on top adds a sophisticated touch that feels fancy but takes literally 30 seconds to do.
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