Mini Pavlova with Strawberries and Cream

This Mini Pavlova with Strawberries and Cream recipe is the perfect light-tasting summer dessert that's gluten-free and packed with sweet cream & fresh strawberries!

Course Baking, Dessert

Cuisine American, Easter, French, Holiday, Italian, Spring

Keyword How to Make Meringue, Mini Pavlova

Prep Time 20

Cook Time 45

Total Time 1 5

Servings mini pavlovas

Calories 356kcal

Author Chrissie (thebusybaker.ca)

Ingredients

4 egg whites at room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar

For serving:

1 1/2 cups whipping cream (or use 2 to 2 1/2 cups whipped topping)
2 teaspoons powdered sugar (leave out if using whipped topping)
1/4 teaspoon vanilla extract
1 1/2 cups fresh strawberries washed, dried, and hulled

US Customary - Metric

Instructions

Preheat your oven to 275 degrees Fahrenheit and line a baking sheet with parchment paper.
Turn the parchment paper over and trace 6-8 small circles with a dark permanent marker, spaced evenly and apart from one another. Turn the parchment paper back over again so you can see the circles through the paper, but the ink won't transfer to the meringues. Set aside.
In a large bowl with a hand mixer, or in the bowl of your stand mixer, whip the room temperature egg whites on medium speed until foamy (about 2-3 minutes).
Once foamy, add the cream of tartar and continue whipping on medium high speed.
Add the sugar slowly in a steady stream while the egg whites continue whipping and begin to turn white and glossy. Adding the sugar slowly ensures that the egg white mixture stays fluffy and light (dumping the sugar in all at one would crush the air out of the egg white mixture).
Whip on high speed until the mixture reaches stiff peaks. You'll know the peaks are stiff when you remove the beater attachment, turn it upside down, and the meringue mixture stands almost straight up.
Add the meringue mixture to a piping bag with a large round opening (or a large star tip - your choice!).
Pipe the meringues onto the prepared baking sheet starting in the middle of the circle and piping around until you reach the outside of the circle. Then pipe one more layer just around the outside of the circle, to create the "nest" effect.
Bake at 275 degrees Fahrenheit for about 45 to 50 minutes, or until the meringues appear dry on the outside and inside of the nests, but haven't browned at all on the bottom or sides.
Let the meringues cool completely to room temperature on the baking sheets.
In the meantime, whip the whipping cream and add the sugar as it whips to soft by slightly stiff peaks.
Add the vanilla extract into the cream as it whips.
Mash 2-3 strawberries and drain the extra liquid from the mashed strawberries. Fold the mashed strawberries into the whipped cream.
Dollop a portion of the strawberry cream into each of the meringue nests after they have cooled completely.
Slice the other fresh strawberries and top the cream with the fresh berries and serve immediately.
Alternatively, serve with plain whipped cream and add the fresh strawberries on top (skip the mashed strawberries step).

Notes

To make ahead of time, prepare the meringues and store under a light kitchen towel for up to 18 hours ahead of serving. Assemble with whipped cream and fruit directly before serving.

Nutrition