These Mini Heart Pavlovas are sweet, light, and perfect for any occasion! With a crispy shell and soft, fluffy inside, they are just too adorable to resist.
Top them with whipped cream and your favorite fruits, and your heart will melt! I love making these for gatherings; they always steal the show. ❤️
Key Ingredients & Substitutions
Egg Whites: Room temperature egg whites whip better, so take them out of the fridge an hour before use. If you can’t eat eggs, consider using aquafaba (the liquid from canned chickpeas) as a great vegan substitute. Use 3 tablespoons of aquafaba for every egg white.
Superfine Sugar: This sugar dissolves more easily in the meringue, giving it a smooth texture. If you don’t have it, you can pulse regular sugar in a blender until fine. Just keep an eye on it; you don’t want powdered sugar here!
White Vinegar: This stabilizes the meringue. You can also use lemon juice if that’s what you have. Both give the meringue a lovely, light texture.
Heavy Cream: For a lighter option, substitute with whipped coconut cream. It adds a nice flavor and is dairy-free! You can whip it up similar to regular cream.
Fresh Berries: Use any fresh seasonal berries you like! If berries are out of season, consider using canned or frozen ones—just ensure to drain them well beforehand.
How Do I Get the Perfect Meringue Texture?
The key to a successful meringue is all in the technique! Here’s how to achieve that perfect, fluffy texture:
- Make sure your mixing bowl and beaters are completely clean. Any grease can stop the egg whites from whipping properly.
- Beat the egg whites on medium speed until soft peaks form; this usually takes a couple of minutes.
- Gradually add the sugar slowly. This helps the sugar dissolve in the egg whites, creating a shiny and stable meringue.
- After achieving stiff peaks, fold in vinegar and cornstarch gently to avoid deflating the meringue.
- Shape the pavlovas immediately on a lined baking sheet. Aim for even heights to ensure they bake properly.
Remember to let them cool slowly in the oven after baking. This helps them firm up and keeps them from cracking. Follow these tips, and you’ll have beautiful Mini Heart Pavlovas to share!
How to Make Mini Heart Pavlovas
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) superfine sugar (caster sugar)
- 1 tsp white vinegar
- 1 tsp cornstarch (cornflour)
- 1/2 tsp vanilla extract
- 1 cup (240ml) heavy cream, cold
- 2 tbsp powdered sugar (for sweetening the cream)
- 1/2 tsp vanilla extract (for the cream)
- Fresh berries for topping (such as strawberries, raspberries, blueberries)
- Optional: extra powdered sugar for dusting
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of active prep time, plus approximately 1 hour to bake and cool. You’ll spend a little extra time preparing the toppings, but the wait is worth it for these fancy treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 275°F (135°C). While that’s heating up, line a baking sheet with parchment paper to keep the pavlovas from sticking.
2. Prepare the Meringue Base:
In a clean, dry mixing bowl, add the room temperature egg whites. Using an electric mixer, beat them on medium speed until soft peaks begin to form. This means the egg whites will have turned frothy and can hold a gentle peak when you lift the beaters out.
3. Add Sugar Slowly:
Now it’s time to sweeten your meringue! Gradually add the superfine sugar, one tablespoon at a time, while continuing to beat. Keep going until you see stiff peaks and the mixture looks glossy — this means the sugar has dissolved completely.
4. Fold in the Extra Ingredients:
Gently fold in the white vinegar, cornstarch, and vanilla extract using a rubber spatula. Be careful here; you want to keep as much air in the mixture as possible, giving your pavlovas their beautiful fluffy texture!
5. Shape the Pavlovas:
Now it’s time to create those cute heart shapes! Spoon or pipe the meringue onto the lined baking sheet. Aim for heart shapes; if you’re using a piping bag, that makes things a little easier. Just be sure to create little indentations in the center of each heart with the back of a spoon—this is where your cream and berries will go later.
6. Bake the Pavlovas:
Put your baking sheet in the preheated oven and bake for about 1 hour to 1 hour and 15 minutes. You want the outsides to be crisp, while the insides remain a bit chewy. Once they’re done, turn off the oven, leave the door slightly open, and let them cool completely in the oven. This also helps prevent cracking.
7. Whip the Cream:
While the pavlovas cool, prepare your whipped cream! In a clean bowl, beat the cold heavy cream along with the powdered sugar and vanilla extract until soft peaks form. You’ll know it’s ready when the cream holds its shape but isn’t too stiff.
8. Assemble the Pavlovas:
Once the pavlovas are completely cool, carefully spoon or pipe the whipped cream into the center indentations. Now comes the fun part: top them off with fresh mixed berries! Pop in some halved strawberries, raspberries, and blueberries to make them as colorful as possible.
9. Finish & Serve:
For a lovely finishing touch, dust with a little powdered sugar if desired. Then, you’re all set to enjoy your beautiful Mini Heart Pavlovas. These adorable little treats are perfect for special occasions or just to add a bit of sweetness to any day!
Enjoy your beautiful and delicate Mini Heart Pavlovas – a lovely treat for any special occasion!
Can I Use Egg Substitutes for This Recipe?
Absolutely! If you’re looking to avoid eggs, aquafaba (the liquid from canned chickpeas) is a fantastic substitute. Use about 3 tablespoons of aquafaba for each egg white. Just make sure to whip it the same way you would egg whites!
How Should I Store Leftover Pavlovas?
Store any leftover pavlovas in an airtight container at room temperature for up to 1 day. They’re best enjoyed fresh, but if you refrigerate them, the meringue may become a bit chewy. Assemble them with cream and berries just before serving for the best texture!
Can I Make the Meringues in Advance?
Yes, you can make the meringues a day ahead! Just store them in an airtight container at room temperature. When you’re ready to serve, prepare the whipped cream and berries to top them off for a fresh dessert.
What’s the Best Way to Serve Pavlovas?
These pavlovas are delicious on their own or topped with whipped cream and fresh berries. You can also drizzle with a little chocolate sauce or fruit coulis for extra flair. Enjoy them immediately after assembling to keep the meringue crispy!
