Of all the incredible sweets we sampled on our summer trip to France, there was one that (quite literally) took the cake. Yes, the buttery croissants and creamy bisque lived up to their name, but what really blew us away were the mini meringues we had on our first night at the Hotel Costes in Paris. At the end of the meal, our waiter brought out plates of crispy meringue, pillowy soft and piled high with whipped cream and fresh berries. So naturally, this was the first recipe I wanted to copy when we got home.
What is Pavlova?
For those of you who haven’t experienced the joys of pavlova, it’s a light, airy meringue dessert that’s crispy on the outside and soft and marshmallow-like on the inside. What makes pavlova so special is its versatility—it’s the perfect blank canvas for a variety of toppings, from fresh berries and whipped cream to tropical fruits and edible flowers.
To make pavlova, you simply beat the egg whites to soft peaks, then add the sugar and beat until stiff peaks form. (You’ll probably need a stand mixer, unless you’re ready for a major arm workout.) Then add the vinegar-cornstarch mixture, vanilla, and salt, and continue beating until the meringue is glossy.
Spoon the meringues onto parchment paper, cut them into desired sizes, bake them at 200 degrees for 90 minutes, then let them “dry” in a warm oven. Once cooled, they are ready to serve with your choice of toppings.
What makes mini meringues such a special dessert
In my opinion, these mini meringues are more enjoyable than the full size ones – just the right size to eat on their own and very special for a dinner party or family celebration. Although their aesthetics are impressive, they are also very simple to make. The meringue itself only requires a few ingredients you may already have in your pantry, and once baked, the mini pavlovas keep for several days, making them the perfect make-ahead dessert.
The secret to a perfect pavlova every time
- Room temperature egg whites: Make sure the egg whites are at room temperature before you start whipping. This helps them increase production.
- Gradually add sugar: Adding the sugar slowly ensures that it dissolves completely into the egg whites, giving the meringue a smooth texture.
- Drying time: Don’t skip the drying time in the oven—it’s key to getting the perfect texture, with pavlova crispy on the outside and chewy on the inside.
- Prepare in advance: You can make the meringue a day or two ahead and store it in an airtight container at room temperature. Assemble them just before serving for the freshest results.
How to make these dinner party worthy
There’s an elegant feel to serving individual desserts, and the mini meringues were undoubtedly impressive. You can customize the toppings to suit the season—passion fruit and mango in the summer, poached pears and chocolate shavings in the winter.
For dinner parties, I like to make the pavlovas that morning and then let them hang on the counter, covered with a towel, until they’re ready to serve. I whip the cream and wash the berries before guests arrive. Then when it’s time for dessert, I’ll get a friend to help me fill each pavlova with cream and berries before bringing them to the table.
Other “Berrys and Cream” Desserts You’ll Love:
Summer fruit salad with puff pastry
Strawberry cake with mascarpone cream
Gluten-free citrus cake with strawberries and mascarpone cream
describe
These mini meringues are inspired by Paris. Light and airy meringue is topped with whipped cream and fresh berries.
- 1 teaspoon Vinegar (I used apple juice, but white vinegar works well too)
- 1 1/2 teaspoons corn starch
- 6 Egg whites, room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons Vanilla extract
- pinch of salt salt
- heavy cream
- Mixed berries, whole or cut into bite-size pieces
- Preheat the oven to 200 degrees and place a rack in the lowest position of the oven – make sure there is enough space above the rack for the pavlova to rise.
- In a small bowl, stir together cornstarch and vinegar. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Slowly increase speed to medium and beat until soft peaks form. With the mixer still running, add the sugar in small amounts and beat until stiff peaks form.
- Add the vinegar mixture, vanilla extract and salt and beat on high speed for 4 minutes until the meringue is glossy and stiff.
- On a baking sheet lined with baking paper, scoop the meringue into balls about the size of a large ice cream scoop. Use the back of a spoon to gently press into a disc shape with an indent in the center. (This is where the cream and berries will go later.)
- Bake in the oven for 90 minutes, then turn off the heat, leave the oven door ajar and leave the meringue in the oven for another hour to dry. Then, remove from the oven and place on the counter until completely cool.
- When ready to serve, whip the cream and add a dollop of the whipped cream and a sprinkling of berries to each meringue. eat!
notes
You can make the meringue ahead of time and leave it on the counter, lightly covered, for a day. Alternatively, transfer to an airtight container and store at room temperature for up to 3 days. Top with cream and berries before serving.
- Preparation time: 15
- Cooking time: 90
Keywords: mini meringues, dessert
