These Mini Heart Pavlovas are cute little meringue treats that are light and fluffy. Topped with whipped cream and fresh fruit, they’re perfect for any sweet occasion!
Who wouldn’t love a dessert shaped like a heart? They’re so delightful, I can’t help but smile each time I serve them. Ideal for sharing or just enjoying by yourself! 😊
Key Ingredients & Substitutions
Egg Whites: Make sure they’re at room temperature for best results. If you’re in a pinch, pasteurized egg whites work well too. I’ve sometimes used leftover egg whites from other dishes—just save them in the fridge.
Castor Sugar: This sugar dissolves easily, giving a smooth texture. If it’s not on hand, granulated sugar can work, but it’s best to blend it into a finer powder in a food processor for a better result.
Vinegar: It helps stabilize the meringue. If you’re out, lemon juice can be a great alternative, adding a subtle tang while still ensuring the meringue holds up.
Cream: Heavy cream is key for that luxurious topping. If you’re looking to make it lighter, you could try coconut cream for a dairy-free option, but it will give a different flavor profile.
Mixed Berries: Use whatever fresh berries you like! Raspberries and strawberries are classics, but blackberries and even banana slices can be fun additions.
How Do You Get Perfectly Crisp Meringues?
Achieving that perfect crispness in pavlovas can be tricky, but I’ve got some reliable tips! First, ensure your bowl and beaters are completely clean and dry—any grease can affect the egg whites.
- Whisk the egg whites on medium speed into they form soft peaks; this means they’re airy but still droopy.
- Gradually add the sugar, whisking on high until it feels smooth and glossy. You should be able to rub the mixture between your fingers and feel no sugar granules.
- Shape them carefully on the baking sheet, allowing space between each heart for air circulation.
- Slowly bake at a low temperature to dry them out rather than cook them. Cooling them in the oven prevents them from cracking due to temperature changes.
With these tips, you’ll have delightful meringues that are crisp outside and soft inside! Happy baking!
Mini Heart Pavlovas
Ingredients
For the Meringues:
- 4 large egg whites, at room temperature
- 1 cup (200g) caster sugar (superfine sugar)
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch (cornflour)
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream, chilled
- 1 tablespoon powdered (icing) sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- Mixed fresh berries (strawberries, raspberries, blueberries)
- Berry coulis or sauce (optional)
- Powdered sugar, for dusting
Time Needed
This delicious dessert will take around 15 minutes for preparation and 1 to 1¼ hours for baking, followed by some cooling time in the oven. Plan to allow around 2 hours total from start to finish to get those perfect, gorgeous pavlovas. They’re well worth the wait!
Step-by-Step Instructions
1. Prepare the Oven and Baking Sheet
Start by preheating your oven to 250°F (120°C). While it heats up, line a baking sheet with parchment paper. To keep things neat, you can draw heart shapes on the parchment’s reverse side as a guide, maintaining some space between each heart for the meringues.
2. Whip the Egg Whites
In a clean, dry bowl, whisk the egg whites using an electric mixer on medium speed. Continue whisking until you see soft peaks forming. This means the foam is airy but still a little droopy.
3. Add Sugar Gradually
Now, it’s time to make those egg whites glossy! Gradually add the caster sugar, one tablespoon at a time, while whisking on high speed. Keep whisking until it becomes shiny and stiff peaks form—you should be able to hold the bowl upside down without the meringue falling out!
4. Fold in the Extras
Gently fold the white vinegar, cornstarch, and vanilla extract into the meringue mixture using a spatula. Do this carefully so you maintain the airiness of the mixture.
5. Shape the Meringues
Spoon the meringue mixture onto the parchment paper, using your drawn hearts as guides. Shape each one into a heart shape, making sure to create a slight well in the center for your toppings later.
6. Bake and Cool
Pop the baking sheet into the oven. Bake for 1 to 1¼ hours until they’re crisp on the outside. When done, turn off the oven and leave the pavlovas inside to cool completely. This helps prevent any cracks from forming due to sudden temperature changes.
7. Whip the Cream
While the pavlovas are cooling, whip the cold heavy cream with powdered sugar and the additional vanilla extract until soft peaks form. This will make for a fluffy, delicious topping!
8. Assemble the Pavlovas
Once the pavlovas are completely cool, carefully transfer them to a serving plate. Fill the well of each pavlova with the freshly whipped cream, then generously top with your mixed fresh berries. If you’re feeling fancy, drizzle some berry coulis on top!
9. Dust and Serve
Finish off by dusting with powdered sugar for the perfect touch of sweetness before serving. Enjoy these adorable Mini Heart Pavlovas immediately for the best texture and flavor!
Indulge in these charming comforts of light, airy meringue complemented by thick, luscious cream and vibrant berries. You’ll impress everyone with this delightful dessert! 🍓❤️
Can I Use Egg Whites from a Carton?
Yes, carton egg whites can be used, but check if they are pasteurized. You’ll need about 1/2 cup of carton egg whites to replace the 4 large egg whites in the recipe.
How Should I Store Leftover Pavlovas?
Store leftover pavlovas in an airtight container at room temperature for up to 2 days. Avoid refrigerating as this can make them soft. You can add the whipped cream and toppings just before serving to keep everything fresh.
What Can I Use If I Don’t Have Caster Sugar?
If you don’t have caster sugar, you can substitute it with granulated sugar. For the best results, pulse granulated sugar in a food processor for a few seconds to make it finer, which helps it dissolve better in the meringue.
Can I Make These Pavlovas Smaller or Bigger?
Absolutely! You can adjust the size according to your preference. Just be mindful that smaller pavlovas will cook faster, so reduce the baking time, while larger ones may require a bit more time in the oven.
