Mini Pavlovas Strawberries Cream (Print version)

Light meringue nests with whipped cream and fresh strawberries, ideal for spring gatherings.

# What you'll 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

# Directions:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Add superfine sugar 1 tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar dissolves completely.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue mixture using a spatula.
05 - Spoon or pipe meringue into 6 small nests on the prepared baking sheet, creating a slight indentation in the center of each nest.
06 - Bake for 1 hour. Turn off oven and allow meringues to cool completely inside with the door slightly ajar.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Set aside for 15 minutes.
08 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue nest on a serving plate. Fill the center with whipped cream and top with marinated strawberries.
10 - Serve immediately to maintain optimal texture and crispness of the meringue.

# Expert Tips:

01 -
  • The meringues can be made days ahead, so you're really just assembling magic at the last moment.
  • They look like you spent three hours on them, but nobody needs to know the secrets.
  • Light, elegant, and naturally gluten-free without any compromises on taste or texture.
02 -
  • Humidity is your enemy when making meringues; avoid cooking these on rainy or damp days, as moisture in the air prevents them from crisping up properly.
  • The vinegar and cornstarch are not optional extras—they're structural support that keeps your meringues from cracking and prevents that sticky, weeping bottom that ruins everything.
03 -
  • Make sure your mixing bowl and beaters are absolutely spotless and grease-free; even the tiniest smudge prevents egg whites from reaching full volume.
  • If you want to get creative, try adding passion fruit pulp, a drizzle of berry coulis, or even a touch of lemon curd to the cream layer for extra flavor without extra effort.
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