Light and Fluffy Mini Pavlova Cookies Recipe with Fresh Berries
These mini pavlova cookies are light, fluffy meringue treats with a crisp exterior and soft marshmallow center, topped with fresh berries for a fresh and elegant dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Australian/New Zealand
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar (superfine sugar preferred)
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- Fresh berries (sliced strawberries, blueberries, raspberries)
- Optional toppings: lightly whipped cream or Greek yogurt
Instructions
- Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper or silicone mats.
- Separate the egg whites carefully, ensuring no yolk is included. Let them sit at room temperature for about 15 minutes.
- Using an electric mixer, whip the egg whites on medium speed until frothy. Gradually add granulated sugar one tablespoon at a time, continuing to whip until stiff, glossy peaks form (about 8-10 minutes).
- Mix cornstarch, vinegar or lemon juice, and vanilla extract in a small bowl. Gently fold this mixture into the whipped egg whites with a spatula, preserving the airy texture.
- Shape mini pavlova cookies on the baking sheets using a spoon or piping bag, about 2 inches in diameter, leaving a small well in the center of each.
- Bake for 60-70 minutes until crisp to the touch. Turn off the oven and leave the meringues inside to cool completely for about 1 hour.
- Once cooled, top each mini pavlova with whipped cream or Greek yogurt and arrange fresh berries on top.
Notes
Use room temperature egg whites for better volume. Add sugar gradually to avoid grainy texture. Bake low and slow to prevent browning or cracking. Let meringues cool in the oven to keep them light and prevent cracking. Avoid overfilling with toppings to maintain crispness. If meringues are sticky after baking, bake longer or cool longer inside the oven.
Nutrition
- Serving Size: 1 mini pavlova cooki
- Calories: 90110
- Sugar: 1920
- Sodium: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 1
Keywords: mini pavlova cookies, meringue cookies, fresh berries dessert, light dessert, gluten-free dessert, easy pavlova recipe