Mini Pavlovas Strawberries Cream (Printable)

Crisp meringue nests filled with whipped cream and fresh strawberries, ideal for spring gatherings.

# What You'll Need:

→ Meringue

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Topping

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon fresh lemon juice

# Directions:

01 - Preheat the oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form and all sugar is dissolved.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract using a spatula until just combined.
05 - Spoon or pipe the meringue mixture into 6 small nest shapes on the prepared baking sheet, creating a slight indentation in the center of each nest.
06 - Bake for 1 hour until the meringues are pale and crisp. Turn off the oven and allow meringues to cool completely inside with the door slightly ajar for at least 30 minutes.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Let macerate at room temperature for 15 minutes.
08 - In a separate bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue nest on a serving plate. Fill the center generously with whipped cream and top with macerated strawberries.
10 - Serve immediately to maintain the contrast between crisp meringue and creamy filling.

# Expert Advice:

01 -
  • They look like you spent hours in a pastry kitchen, but they're genuinely relaxed to make once you understand the meringue.
  • Make the nests ahead and assemble them last minute, which means you can actually enjoy your guests instead of being glued to the kitchen.
  • Naturally gluten-free and vegetarian, so they work for almost every dietary need without any fuss or substitutions.
02 -
  • Even one tiny drop of egg yolk or water in your egg whites will prevent them from whipping—use a separate bowl for whites and don't even think about rushing this part.
  • The oven cooling step is essential, not optional: opening the door suddenly causes the meringues to crack, so that slow cool-down in the residual heat is what keeps them tender inside.
03 -
  • Room temperature egg whites are non-negotiable—cold eggs take twice as long to whip and never reach the same volume, which means denser, tighter meringues.
  • Your serving plate matters: a cold plate keeps the cream cold and the meringue crispy, so pop them in the freezer for 5 minutes before plating if you have time.
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