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These bite-sized pavlovas blend a crisp outer shell with a gooey, soft center that simply dissolves when you take a bite. Each little treat comes topped with fluffy whipped cream and garden-fresh berries, making an impressive dessert that's actually quite easy to put together.
I whipped up these mini pavlovas for the first time at my sister's backyard bash, and they vanished quicker than everything else we served. That amazing mix of crunchy exterior and marshmallow-like middle creates such an awesome texture that I now fix them regularly whenever I'm hosting or for any special event.
Ingredients
- Egg whites: Make sure they're not cold from the fridge to get the fluffiest, most stable mixture
- Granulated sugar: Delivers sweetness and helps form that snappy outer layer
- Corn starch: Gives support and creates that soft, gooey middle
- Fresh lemon juice: Works to keep those egg whites standing tall
- Cream of tartar: Extra insurance so your meringue doesn't sink
- Vanilla extract: Brings a nice, cozy flavor backdrop
- Heavy whipping cream: Keep it chilled for the best whipping
- Fresh blueberries: Add pretty color and tangy flavor against the sweetness
- Pistachios: Bring a nice crunch and hint of salt
Step-by-Step Instructions
- Get Everything Ready:
- First, warm your oven to 225°F and put parchment on two baking trays. We're using low heat to slowly dry the meringues instead of cooking them, and that's what creates their special texture.
- Beat Those Egg Whites:
- Put your room temp egg whites and tiny bit of salt in your stand mixer bowl with the whisk on. Turn it to high until it gets foamy, then slowly add sugar while it's running. Keep beating for about 9-10 mins until you see stiff, shiny peaks. Your mix should be thick enough to hold shape when you lift the whisk.
- Mix In The Extras:
- With a gentle hand, fold in the lemon juice and vanilla using about 10-11 strokes. Then add cornstarch and cream of tartar with another 10-11 careful folds. Don't go overboard or you'll lose all that air you've worked to create.
- Form Your Mini Desserts:
- Scoop the meringue into a piping bag with a Wilton 2D tip and squeeze 2-inch circles onto your parchment, keeping them 2 inches apart. Use a teaspoon to make a small dent in the middle of each one for your cream later.
- Bake Them Slow:
- Let them bake for 1 hour and 15 minutes, then just turn off the oven and leave them there with the door shut for 30 more minutes. This slow cooling keeps them from cracking. When done, they should have a crisp, off-white shell but stay a bit soft inside.
- Fix The Topping:
- When you're ready to serve, whip your cold heavy cream with sugar until it forms firm peaks, around 3 minutes. Pipe this onto your cooled pavlovas and scatter fresh blueberries and chopped pistachios on top for a tasty mix of flavors and textures.
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Cream of tartar is the magic ingredient in this treat. I found out how important it was after messing up several meringue desserts. This simple powder stops the sugar from crystallizing and keeps those egg whites standing tall, giving you that perfect texture every time. My grandma always told me a good pavlova should break a little when you cut it but still have that soft center, and cream of tartar helps make that happen.
Fixing Common Problems
If your pavlovas break too much or fall flat, it might be too humid. Try making them on a dry day or turn on your AC to cut moisture in your kitchen. Another trick is to just leave them in the oven all night after baking to dry them out completely.
When your meringue gets watery, it usually means the sugar didn't mix in all the way. Be sure to sprinkle it in slowly while beating and keep going until the mix feels smooth between your fingers with no gritty bits.
Make-Ahead Options
For the best results, I think you should bake the shells up to two days before and keep them in a sealed container at room temp. Get your whipped cream and fruit ready a few hours before you plan to serve, but wait to put everything together until about an hour before eating so the shells don't get soggy.
Seasonal Variations
Winter treats shine with bright pomegranate seeds, juicy orange pieces and a sprinkle of dark chocolate bits
Summer stars feature ripe raspberries, sweet peach slices and a drizzle of tangy passion fruit
Fall favorites come with thin pear slices soaked in cinnamon syrup and topped with crushed hazelnuts
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Frequently Asked Questions
- → How do I keep the shells crunchy?
Keep the oven temperature low and let the pavlovas cool down in the oven (door closed!) to lock in that crunch.
- → Could I swap out the toppings?
Absolutely! Trade blueberries for raspberries or strawberries and use almonds or pecans instead of pistachios.
- → Can the baking part be done early?
Sure, you can bake them the day before. Just store the shells airtight and wait to add the toppings right before serving.
- → What’s cream of tartar for?
Cream of tartar keeps egg whites firm and stable, making it easier for the meringue to stay fluffy and structured.
- → Do I need a stand mixer to make these?
Nope! You can use a hand mixer, but it might take a little more time to get those stiff peaks.