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Light, crispy meringue nests topped with fluffy whipped cream and fresh strawberries. The meringue base is smooth and shiny, baked to perfection, and filled with a luscious strawberry-infused whipped cream. Fresh strawberries add a burst of flavor and vibrant color, making these mini pavlovas irresistible. Perfect for a simple yet elegant dessert.
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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Whisk together granulated sugar and cornstarch in a small bowl. Set aside.
Beat the egg whites in a large clean mixing bowl until frothy using a handheld electric mixer or whisk attachment.
Add salt and continue beating on medium-high speed.
Gradually add the sugar/cornstarch mixture one tablespoon at a time while the mixer runs on medium-high speed. Increase the speed to high and beat until hard peaks form. The mixture should look smooth and shiny.
Fold in vanilla extract and white vinegar gently using a spatula.
Spoon the batter into 8 rounds on the prepared baking sheets, making a shallow well in the center of each round.
Place the baking sheets in the oven and immediately reduce the oven temperature to 300°F (150°C). Bake for 30 minutes.
Run the strawberries in a food processor until smooth.
Pour cold heavy whipping cream into a mixing bowl.
Add granulated sugar and the prepared strawberry mixture. Mix on medium speed until thick.
Fill the baked pavlovas with strawberry whipped cream filling.
Top with fresh chopped strawberries.
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Ensure the mixing bowl is clean and dry before beating egg whites to achieve the best peaks.
Do not open the oven door while baking to prevent the pavlovas from collapsing.
Use cold heavy whipping cream for faster and better whipping results.
Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid before processing.
Why did my pavlovas crack?
Cracking can occur if the oven temperature is too high or if the pavlovas are cooled too quickly.
Can I make pavlovas ahead of time?
Yes, you can bake the pavlovas a day ahead and store them in an airtight container. Assemble just before serving.
What if I don’t have a food processor?
You can mash the strawberries manually or use a blender instead.
How do I know when the pavlovas are done?
The pavlovas should be dry and crisp on the outside but still slightly soft in the center.
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