named after the russian ballet dancer anna pavlova, this dessert is hands-down my favorite. my mom makes it for me on special occasions, but typically is made like a cake or pie. inspired by a recipe i found online, i decided to make them in the traditional way with whipped cream and berries but mini, hand-held versions.
reason being, i made these mini pavlovas for a holiday cookie swap at work (see below!). these definitely aren’t cookies, but i heard no complaints! this recipe is quite simple with not too many ingredients, but baking is definitely chemistry. you have to follow the measurements exactly, otherwise the meringues will fall/flop.
you can make the meringues a day ahead and cover, and then just whip the cream just before you serve. this makes it perfect for dinner parties at home or when you have to bring a dessert. just assemble when you’re ready!
lastly, you definitely need an electric mixer… otherwise your arms will really dislike you.
if you make these for a party, your friends will think you’re really fancy! enjoy!
mini berry pavlovas
makes about 22
- 4 egg whites
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1 c. sugar
- 4 tsp. corn starch
- 2 tsp. white vinegar
- 1 tsp. vanilla
- 1 c. heavy whipping cream
- assorted berries (strawberries, blueberries, raspberries)
preheat oven to 275 F degrees.
beat egg whites, salt and cream of tartar together until they hold a stiff peak. about 5 minutes.
add the sugar, a bit at a time, beating until mixture is stiff and glossy.
lastly, beat in the cornstarch, followed by the vinegar and vanilla.
butter and lightly flour a baking sheet (or two). spoon big dollops of the meringue mixture onto the baking sheet and press the centers slightly to make an indentation. this little indentation will hold the whipped cream and berries.
bake for 1 to 1-1/4 hours, or until firm and lightly browned.
let the meringues cool. you can put them in tupperware now and save them until you’re ready to assemble or eat.
for whipped cream, pour the heavy whipping cream into a mixing bowl and beat with electric beater for 2 – 3 minutes, or until you reach the right consistency. when ready to eat, top each meringue with a dollop of whipped cream and berries.
thanks to my friend & coworker Steve for taking these pictures!