Mini Pavlovas

These are actually quite easy to make and look fabulous.  You'll enjoy the juxtaposition of the cruchy meringue with the soft whipped cream and fresh fruit.

Yield: 18-21 servings


  • Meringues
    • 4 egg whites
    • 1 cup granulated sugar
  • Topping
    • 1 cup heavy whipping cream
    • 3 tbsp powdered sugar
    • Fresh strawberries
    • Fresh blueberries


  1. Place the egg whites in a mixing bowl.  Whisk until stiff peaks form.
  2. Slowly add in the sugar while whisking.  Continue until completely mixed.  The egg whites should be shiny.
  3. Cover a baking sheet with parchment paper.
  4. Using a star tip, pipe the egg whites into small circles, about 2.5 - 3.0 inches in diameter.
  5. Heat the oven to 300°F.  Reduce the heat to 275°F and bake the meringues for 35-40 minutes.  They should be a light almond color.
  6. Cool on a wire rack.  Do not refrigerate or store in an airtight container.  Instead, store in a cool (not cold), dry place.
  7. To make the topping, combine the whipping cream and powdered sugar.  Whip at high speed until soft peaks form.
  8. Spoon whipped cream onto each pavlova.  Top with berries and serve.
Adapted from No Biggie.