Raspberry Mini Pavlova

Why you’ll love this recipe:

Mini pavlovas are petite meringue-based desserts with a soft marshmallowy center and a crispy crust.

You’ll love these mini desserts for many reasons!

• Delicate & beautiful dessert perfect for any occasion.
• The combination of textures is absolutely enticing!
• And they’re surprisingly easy to make!!

Follow this step-by-step tutorial to make individual pavlovas with raspberry whipped cream! Or try my strawberry mini pavlovas!

Key Ingredient Notes:

For the mini pavlovas:

• Sugar – Sugar does way more than sweeten meringue! It dissolves into the protein film, which prevents the meringue from drying out. The more sugar in a meringue, the more stable it will be! I highly recommend super-fine sugar, if you can.
• Cornstarch – A small amount of cornstarch acts as insurance absorbing excess moisture so the meringue won’t weep, especially on a hot day.
• Egg whites – Properly whipped egg whites are the base of any stable meringue. When you whip egg whites, you force air into them creating tiny bubbles that form a thick and foamy mixture. The longer you whip the stiffer the mixture becomes! 
• Cream of tartar – An acid like cream of tartar encourages the meringue to whip and prevents it from collapsing.
• Salt – A small amount of salt enhances sweetness.
• Vanilla extracts for a sweet, vanilla flavor.
• Vinegar – Vinegar ensures the middle is pillowy soft just like we want!

For the filling:

• Heavy cream – Heavy whipping cream is the base of a light and fluffy whipped cream. Whipping it traps air in the mixture to make it light and airy.
• Seedless raspberry sauce – Sauce or jam both work great. Just be sure it’s seedless, so it stays silky smooth!

How to make this recipe:

Individual pavlovas are easy to make. Let’s go through important notes together.

To make the pavlova base:

It’s important to start with squeaky clean tools for making the meringue. And be careful not to break the yolk when separating the egg whites and yolks. Any form of fat or yolk will prevent the egg whites from whipping into a fluffy meringue!

1. Whip the egg whites until frothy and stir in cream of tartar and salt. Then carefully add sugar, one tablespoon at a time, while beating the egg whites over medium high speed. Increase the speed to high and continue to beat the egg whites until stiff peaks form. The peaks should stand up straight without drooping. The mixture should look smooth and shiny.
2. Now add the vanilla extract and vinegar and gently fold the mixture with a large silicone spatula until well combined.
3. Scoop the batter into 12 rounds (about 1/2 cup of mixture per cake) onto the lined baking sheets. Use a small spoon to make a shallow well on top of each meringue.
4. Bake for 30 minutes, then turn the oven off. Open the oven door and let them cool in the oven for at least an hour. The meringues may collapse a little bit.

For the whipped cream filling:

1. Beat the heavy cream on medium speed until stiff peaks.
2. Then add the raspberry sauce (or jelly) and sugar and continue to beat until well combined.

Assemble mini pavlovas:

1. Spread a heaping tablespoon or two of whipped cream onto each pavlova.
2. Top with fresh raspberries and drizzle with raspberry sauce. Enjoy immediately!

Tips for Success:

• Make sure the egg whites are free from egg yolk! The tiniest bit of fat can prevent the whites from whipping properly. Separate the egg yolks one at a time, so you only have to throw out one egg if a little egg yolk breaks and falls into the white.
• Egg whites at room temperature whip much faster and easier. But it’s easier to separate the egg whites while they are still cold. I separate the eggs right out of the fridge, then let the egg whites sit on the counter for a bit.
• Electric mixer is required, because egg whites take a while to whip. Both start mixer and hand mixer works equally!
• Be sure to line your sheet pans with parchment paper, or silicone mat, so the baked meringues don’t stick!
• Feel free to pipe or scoop the meringue to form Pavlovas. I prefer to use a large cookie scoop for uniform Pavlovas.
• The mini Pavlovas do spread a little bit so be sure to give them space. I like to use two sheet pans for 12 mini pavlovas.
• Cool Pavlovas gently and slowly. Leave the pavlovas in the oven after cooking! This ensures the exterior will get crispy.

Storing Tips:

• Once the small Pavlovas are assembled, it’s best to enjoy them immediately. The moisture from the whipped cream will soften the meringue as it sits.

FAQs:

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