Food and Drinks

Mini pavlova recipe

Mini Pavlovas is the individual version of traditional Pavlova. The meringue is crisp and the marshmallowy filling is fluffy. They are adorable, easy to make and less messy to serve. Bonus: You get to eat the entire thing!

Top 3 pavlova recipes

Measuring the egg whites (2/3 cups). Do not just use “5 egg”. The chickens are so selfish that they won’t always lay the exact same size egg.

Fresh eggs. Old eggs do not fluff up as much.

Cornflour/cornstarch and vinegar to stabilize. Just a little!

Prepare the Pav the day before, and let it cool in the oven overnight. Serve the pav that same day to ensure perfection.

Crisp meringue surface and fluffy marshmallow insides!

How to assemble 12 Mini Pavs in just 5 minutes.

I love the rustic beauty of a Pav in summer. They aren’t the easiest to transport. They are also not friends with the hot, humid Australian weather (think: excessively chewy surface, weeping, cracked sugar).

When it comes to the most messy desserts, they are definitely at the top of the list.

You can avoid stress this year by bringing a plate of mini pavlovas, which you made in minutes.

You made pavs last evening;

You brought whipped cream that was already whipped because you know the Secret of Stabilised Whipped Creme. You got whipped cream already whipped (because you now know the secret!

You brought fruit that was already chopped.

Oh, you domestic goddess, you!! (Or god.)

What is the difference between pavlova & meringue?

Pavlova, a meringue-based dessert, is made from egg whites and sugar that are beaten to a fluffy consistency (this fluff is known as a meringue mix).

There’s a big difference between pavlovas & meringues. Both are made with the same meringue mix. The pavlova is baked until the top has dried to form a thin, crispy shell. Inside, it’s soft and marshmallowy.

Meringues are crisp from the outside to the inside.

Mini Pav (with Marshmallows inside).


This same recipe can be used to make meringues or meringue nests. This same recipe can be used by simply baking it longer to make it crisp. Meringues have a shelf life of 5 days, which is convenient. Mini-pavs should be consumed within 24 hours as they become excessively chewy (think stuck in your teeth!) The surface begins to sweat.

Directions are included in the recipe. Bonus recipe! !

Mini Pavlova Ingredients

What you’ll need to make mini Pavlovas

Usually, I’ll make notes in this section about each ingredient. For pav I found that the comments flow better when I go through the steps, so you’ll see notes on each element below.

How to make Mini Pavlova

Measure your egg whites. Do not rely on the “5 eggs”. Egg sizes can vary dramatically! !

Egg whites are measured out in 2/3 cup (160ml). It is usually either five large eggs or six smaller ones (as indicated on the carton).

Separate Eggs

Separate the eggs using any method that you find effective. I move the yolk between the shells to let the white slide out. If uncomfortable using this method, crack the eggs in your hands and let the whites fall through your fingers. Easy!

Fresher Eggs Work Better- The older an egg is, the more liquid it becomes (see the demo photos of Poached eggs). The volume of meringue produced by loose egg whites is less.

For best results, buy eggs that are fresh as close as possible to the date of making your pavlova. Use eggs that are no older than a week!

Freshly laying eggs Note – If you are lucky enough to own your own chickens it is best not to use freshly laid egg whites as they are too tight and take longer to beat into meringue. Use eggs 4 to 5 days old. The eggs are approximately this age when they arrive in the grocery store.

Separate the eggs in the fridge while cold- The whites and yolks will separate easier when cold ;

Please do not count the eggs; measure them. The amount of egg whites varies depending on the size and other variables. The “5 eggs” method is too unreliable! Whites are needed in 160ml or 2/3 cup. This could be 5 or 6. You can measure out the whites.

Whip the eggs at room temperature — While cold eggs separate more easily, warm ones fluffier up. After measuring the egg whites on the counter, prepare the tray, other ingredients etc.

A word of caution: Separate one egg at a time!

You can use a measuring cup to separate the whites from the yolks. You won’t ruin an entire batch of whites by accidentally poking a yolk. It is crucial to do this because even a tiny drop of yolk can stop the egg whites from becoming fluffy.


Make sure that your bowl and whisk is clean and dry. Meringue is not fond of water or grease!

Soft Peaks -Beat egg whites on high for 1 minute until soft peaks are formed. If you have an electric stand mixer with 10 speeds, like mine (I use a KitchenAid), choose speed 8.

Add sugar gradually. While the mixer is running, add one spoonful of sugar at a time. This should take about 1 minute. The sugar will dissolve better and the whites will be more aerated if you add the sugar one spoonful at a time.

Beat eight minutes on Speed 8. When you rub the whites between your fingertips, there should not be any sugar grit.

Vinegar and cornflour/cornstarch to add stability – Add vinegar and cornflour, then beat for another 30 seconds. A little bit of vinegar and cornflour will help make the pavlova stronger and more stable so that it doesn’t collapse or crack, which is often a problem with large pavlova. Even though the risk is less with mini pavlovas, why take a chance when you can use this simple precaution?

Thick, glossy- To be sure, you can also check the ….

Test upside down! Turn the bowl upside-down and make sure no meringue falls down. If it does, you’ll know it is stiff enough and your mini pavs will be perfect. If yours drips down, keep beating!