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Mini Pavlovas with whipped cream | thealmondeater.com
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5 from 1 vote

Mini Pavlovas with Whipped Cream

These mini pavlovas with whipped cream are a fancy yet simple dessert to "wow" all your guests! ...or just yourself.
Prep Time20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: pavlova
Servings: 10 -12
Author: Erin


for the pavlovas:

  • 6 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 1/2 cups sugar
  • 2 teaspoon cornstarch or all purpose flour

for the whipped cream:

  • 1 cup heavy whipping cream
  • 1/4 cup sugar


  • Preheat oven to 250°.
  • Place egg whites, salt and cream of tartar in a large bowl and whip it on medium speed for 7-8 minutes or until stiff peaks form. Then, add sugar in 1/4 cup at a time and continue whipping for a total of 2-3 more minutes until the sugar is incorporated. Last, add the cornstarch (or all purpose flour--either one works!).
  • Use a spoon to scoop dollops of the meringue onto a LINED baking sheet (if you don't line it, they will stick to the baking sheet--found that out the hard way), making sure to place them 2-3 inches apart. Then, use the back of your spoon to make an indent into the center of each meringue.
  • Bake meringue for 1 hour; then, turn the oven off but leave baking sheet in the oven for an additional hour, allowing the meringue to cool.
  • Before serving, prepare the whipped cream: whip the whipped cream until soft peaks form, then add the sugar and whip for 1-2 more minutes.
  • To serve: scoop whipped cream into the center of each pavlova, then add whatever toppings you like! Examples include seasonal fruit, caramel and/or chocolate.
  • Enjoy!


*Don't add the whipped cream until right before you're going to eat/serve these. Otherwise, they'll get too soft in the center.