Mini Heart Pavlovas
Mini Heart Pavlovas are little sweet treats made with crisp, crunchy meringue shells and soft, marshmallow-like centers. They’re topped with whipped cream and fresh berries, making each one a perfect…
Tip: save now, cook later.Mini Heart Pavlovas are little sweet treats made with crisp, crunchy meringue shells and soft, marshmallow-like centers. They’re topped with whipped cream and fresh berries, making each one a perfect bite of light and fruity goodness. The heart shape adds a special touch that makes these pavlovas great for celebrations or just sharing with someone you love.
I love making these mini pavlovas because they’re fun to decorate and always look so pretty on the plate. It’s like a little project that pays off with a delicious dessert everyone enjoys. Plus, I find that baking the meringue shells until they’re just the right crispness is really satisfying, and it feels great to whip up something fancy with simple ingredients like egg whites and sugar.
Whenever I serve mini heart pavlovas, I usually pile on plenty of cream and berries – sometimes adding a drizzle of honey or a sprinkle of chocolate shavings for a little extra. They’re perfect for a romantic dinner, a birthday surprise, or just a sweet afternoon treat with friends. I’m always amazed at how quickly they disappear once everyone takes a bite!
Key Ingredients & Substitutions
Egg Whites: Make sure they’re at room temperature for easier whipping and better volume. If you need an egg substitute, aquafaba (chickpea water) can work for vegan meringues, but results may vary.
Sugar: Castor or superfine sugar dissolves quickly, giving a smooth, glossy meringue. If you only have granulated sugar, pulse it in a food processor briefly to make it finer.
Vinegar and Cornstarch: These help keep the meringue stable and give it the classic crisp outside and marshmallow-like center. You can substitute lemon juice for vinegar if needed.
Whipping Cream: Use heavy cream for best whipping results. For a lighter option, try half-and-half, but it won’t hold shape as well.
Fresh Berries: Strawberries, raspberries, and blueberries are classic choices. You can swap in other fruits like kiwi, passionfruit, or pomegranate seeds for variety and color.
How Can I Get Perfectly Crisp Yet Soft Mini Pavlova Shells?
Getting pavlovas crisp outside but soft inside requires gentle drying in the oven. Here’s how:
- Beat whites until stiff and glossy – no sugar lumps.
- Bake bases at 275°F (135°C) for about 60 mins.
- Turn oven off, leave pavlovas inside to cool slowly for 1+ hour – this stops cracking and keeps centers marshmallowy.
- For the smaller heart shapes, bake at lower temp (200°F/90°C) longer to dry fully without browning.
- Store baked meringues in an airtight container to keep crisp until assembly.
Patience helps here. Slow drying is key to that lovely texture contrast pavlovas are known for.
Equipment You’ll Need
- Electric mixer – makes whipping egg whites to stiff peaks easy and fast.
- Piping bags with round or star tips – help you shape neat pavlova nests and heart outlines.
- Baking sheets lined with parchment paper – prevents meringues from sticking and helps even baking.
- Mixing bowls – use clean, dry ones to get the best volume from egg whites.
- Sifter or fine mesh sieve – for dusting powdered sugar evenly on the finished pavlovas.
Flavor Variations & Add-Ins
- Swap fresh berries for tropical fruits like mango or passionfruit for a bright, exotic twist.
- Add a spoonful of lemon curd or berry jam inside the pavlova for a tangy surprise.
- Mix in a little cocoa powder to the meringue for chocolate-flavored pavlovas.
- Top with toasted coconut flakes or chopped pistachios for extra crunch and color contrast.
Mini Heart Pavlovas
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) castor sugar or superfine sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch (cornflour)
- ½ teaspoon vanilla extract
- Purple or pink food coloring (optional, for heart-shaped meringues)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar, plus more for dusting
- ½ teaspoon vanilla extract
For the Topping:
- Fresh berries: strawberries (sliced), raspberries, blueberries
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the meringue and pipe the shapes, 60 minutes baking time, plus extra time to slowly cool the pavlovas in the oven (about 1 hour). Assembly with whipped cream and berries will take 10 minutes. Overall, plan for around 2.5 to 3 hours including cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 275°F (135°C). Line two baking sheets with parchment paper. If you’d like, draw small heart shapes on the back of the parchment as guides for piping the heart meringues.
2. Make the Meringue:
Whisk egg whites in a clean, dry bowl using an electric mixer. Start on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while increasing to high speed. Continue until the meringue is thick, glossy, and holds stiff peaks — about 5 to 7 minutes.
3. Add Stabilizers and Color:
Gently fold in vinegar, cornstarch, and vanilla extract. If you want colored heart outlines, fold a few drops of purple or pink food coloring into a portion of the meringue for piping these shapes separately.
4. Pipe Heart Outlines:
Fill a piping bag with the colored meringue and pipe heart outlines on the parchment paper using your drawn guide. Bake these at 200°F (90°C) for about 40-50 minutes until dry and crisp.
5. Pipe Meringue Bases:
Using the plain white meringue, pipe round nests about 2-3 inches wide with slightly raised edges on another baking sheet. Bake these at 275°F (135°C) for about 60 minutes. Once done, turn the oven off and let the bases cool slowly inside for about an hour to keep their soft center and avoid cracks.
6. Prepare the Whipped Cream:
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Assemble Pavlovas:
Once both the meringue bases and heart outlines are fully cooled, pipe whipped cream into the center of each base. Place a heart meringue on top of the cream.
8. Add Fresh Berries and Finish:
Fill the center of the heart with fresh strawberries, raspberries, and blueberries. Dust the assembled pavlovas lightly with powdered sugar for a pretty finish. Serve immediately to enjoy their best texture.
Can I Use Frozen Egg Whites for the Meringue?
Yes, you can! Just make sure to thaw them completely in the refrigerator overnight and bring them to room temperature before whipping. This helps achieve the best volume and stability in your meringue.
How Should I Store Mini Heart Pavlovas?
Store the meringue shells separately in an airtight container at room temperature to keep them crisp. Once assembled with cream and berries, serve immediately as the pavlovas will soften quickly.
Can I Make the Meringue Bases and Hearts in Advance?
Absolutely! You can bake and store the meringue shells for up to 3 days before assembling. Keep them in airtight containers to maintain crispness, then add whipped cream and fruit just before serving.
What If I Don’t Have Food Coloring?
No worries! The pavlovas will still taste delicious without the colored heart outlines. Simply pipe the hearts using plain meringue for an elegant, classic look.