Mini Pavlova Hearts with Cream

Name: Mini Pavlova Hearts with Cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 2 teaspoons cornstarch; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; Fresh berries (strawberries, blueberries, raspberries); Mint leaves (for garnish)

Highlighted under: Baking & Desserts

I absolutely adore making Mini Pavlova Hearts with Cream! These delightful, airy meringue bites are perfect for any occasion, and they give me an excuse to whip up some delicious whipped cream, which I love. The contrast between the crunchy shell and the soft cream is simply irresistible. I enjoy pairing them with seasonal fruits to add a burst of freshness. Trust me, once you try making these beauties, they’ll quickly become a favorite in your dessert repertoire!

Created by

Perrie Lawson

Last updated on 2026-01-10T01:52:09.150Z

When I first tried making mini pavlovas, I was unsure of how to achieve that perfect crispy exterior with the chewy inside. I found that using a low oven temperature and letting them cool slowly really made a difference in texture! Every time I bake these sweet hearts, I'm amazed at how they puff and turn lovely shades of white, making them not only a treat for the taste buds but also for the eyes.

Serving these pavlovas with a dollop of freshly whipped cream and some berries creates a lovely balance of flavors. I love experimenting with different toppings, from citrus zest to chocolate shavings, and I recommend everyone try adding their twist to this classic dessert! It’s all about personalizing the experience to reflect your taste.

        Why You Will Love This Recipe
        Delicate and crispy meringue texture that melts in your mouth
Light and fluffy whipped cream that complements every bite
Versatile toppings to match any season or mood

      

Mastering the Meringue

The key to achieving a perfect meringue texture lies in the quality of your egg whites. Use fresh, room-temperature eggs for the best results. When beating the egg whites, make sure that your bowl and whisk are completely clean and free from any grease, as this can hinder the formation of peaks. Once you reach soft peaks, gradually incorporate the sugar; this allows the egg whites to gain stability without becoming grainy.

While folding in the cornstarch and vinegar, be gentle. Over-mixing can deflate the structure you just built. The vinegar serves not just for flavor; it stabilizes the meringue during baking. Pay attention to the finished mixture—it should be glossy and form stiff peaks that don’t slump. This is crucial, as it ensures the meringues will hold their shape while baking.

Baking and Cooling Techniques

For the best results, make sure your oven is fully preheated before putting in the meringues; any temperature fluctuation can lead to cracked shells. The low heat of 225°F (110°C) ensures a slow drying process, which is essential for that classic crunchy exterior. If you notice browning on the meringues before the baking time is up, consider lowering the temperature slightly to avoid burnt edges.

Once the meringues are baked, allow them to cool inside the oven. This step helps prevent humidity from causing the meringues to weep or become chewy. Leaving the oven door ajar allows for a gradual temperature decrease, sealing in that crisp meringue texture.

Ingredients

Gather the following ingredients to create the perfect mini pavlovas:

For the Pavlovas

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 teaspoons cornstarch

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh berries (strawberries, blueberries, raspberries)
Mint leaves (for garnish)

Once you have everything ready, you can start making these delightful treats!

Instructions

Follow these steps to make your Mini Pavlova Hearts:

Prepare the Meringue

Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until the mixture becomes glossy and stiff peaks form. Fold in the vanilla extract, vinegar, and cornstarch gently.

Shape and Bake

Using a piping bag, pipe heart shapes on the parchment paper, making the edges slightly higher to create a well for the cream. Bake for about 60 minutes or until the meringues are dry and can be easily lifted off the paper. Turn off the oven and let them cool inside with the door slightly open.

Prepare the Topping

While the meringues cool, whip the heavy cream with powdered sugar until soft peaks form. Once the meringues are completely cool, top each with a generous dollop of whipped cream and garnish with fresh berries and mint leaves.

Enjoy your Mini Pavlova Hearts with loved ones!

Pro Tips

Make sure your egg whites are at room temperature for better volume, and avoid any fat or yolk in the mixture for the best results.

Customization with Toppings

While fresh berries are a classic topping, don't hesitate to get creative! Seasonal fruits like peaches or even caramelized bananas can elevate your mini pavlovas. For a more tropical twist, consider adding coconut cream or a drizzle of passionfruit puree on top. These variations not only enhance the visual appeal but also add layers of flavor to each bite.

Ensure your whipped cream is properly sweetened to balance the sweetness of the meringue. Adjust the amount of powdered sugar based on your personal taste preference. If you prefer a flavored cream, consider adding a splash of vanilla extract or a hint of citrus zest while whipping to infuse additional flavors.

Storing and Make-Ahead Tips

Mini pavlova hearts can be made ahead of time, making them a convenient option for entertaining. Once cooled, store the meringue shells in an airtight container at room temperature. They can last for several days if kept dry, but avoid refrigeration as this can cause them to absorb moisture and lose their crispness.

If you plan to serve them later, prepare the whipped cream and toppings just before serving to maintain the freshest texture. You can even prepare the berries ahead—just toss them in a little sugar to enhance their flavor and provide a lovely syrup when they release their juices.

Questions About Recipes

→ Can I make pavlovas ahead of time?

Yes, you can make the pavlovas a day in advance. Store them in an airtight container at room temperature to keep them crisp.

→ How do I store leftover pavlovas?

Store leftover pavlovas in an airtight container at room temperature. They are best enjoyed within a couple of days.

→ Can I use egg substitutes in this recipe?

Unfortunately, egg substitutes do not work as well in meringue. For the best results, use real egg whites.

→ What toppings can I use for pavlovas?

You can use a variety of toppings like fruit, chocolate, nuts, or flavored creams—feel free to be creative!