These adorable mini heart pavlovas are meringue desserts that are crunchy on the outside, soft on the inside, and simply sweet. Topped with whipped cream and berries, they look as great as they taste!
Making these is a fun little project! I love how you can customize each one with your favorite toppings. Plus, they’re perfect for sharing—or not! No judgment here! 😉
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are perfect for a light and airy pavlova. Room temperature eggs whip better, so take them out of the fridge beforehand. If you need a vegan option, aquafaba (chickpea brine) works well as a substitute.
Sugar: Granulated sugar helps achieve that crispy exterior. If you’re looking to cut down on sugar, you could try a sugar substitute like stevia, but the texture may change slightly.
White Vinegar: This ingredient helps stabilize the egg whites, keeping the meringue fluffy. If you don’t have it, lemon juice is a good substitute, as it provides similar acidity.
Heavy Cream: For the whipped topping, heavy cream gives a rich and silky texture. If you’re looking for a lighter option, consider using whipped coconut cream or a dairy-free whipped topping.
Fresh Berries: I love using a mix of berries for a pop of flavor and color. You can switch these out based on what’s in season or your personal favorites—sliced peaches or mangoes also work beautifully!
How Can I Ensure My Pavlovas Don’t Crack?
Preventing cracks in pavlovas can be tricky. The key is to be gentle during every step and cool them correctly. Here are some tips:
- Make sure your egg whites are completely free of yolk and grease. This helps them whip properly.
- When baking, keep the oven temperature low and bake slowly. This allows for that crisp crust to form without the inside cooking too quickly.
- After baking, don’t rush the cooling process. Turning off the oven and leaving the door ajar allows the pavlovas to cool gradually, which helps prevent cracks.
How to Make Mini Heart Pavlovas
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
For Topping:
- Fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
- Fresh mint leaves (for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time, plus 1 hour and 15 minutes for baking, and a little extra time for cooling in the oven. Make sure to serve these sweet treats right after topping them for the best flavor and texture!
Step-by-Step Instructions:
1. Prepare Your Baking Sheet:
Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper. If you want, you can lightly draw heart shapes on the parchment to guide your meringues when you’re piping them.
2. Beat the Egg Whites:
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until you see soft peaks forming. This will take a few minutes, so be patient and keep mixing!
3. Add Sugar Gradually:
Now, slowly add the granulated sugar, one tablespoon at a time, while beating on high speed. Keep beating until you notice stiff, glossy peaks forming in the mixture. This is what gives the pavlovas their structure!
4. Mix in Vinegar and Cornstarch:
Next, gently fold in the white vinegar, cornstarch, and vanilla extract. Be careful not to deflate your meringue; fold gently until everything is well combined.
5. Shape the Pavlovas:
Spoon or pipe the meringue mixture onto the prepared baking sheet, using the heart outlines as a guide. Make sure to create a small well in the center of each heart for the cream later!
6. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for about 1 hour and 15 minutes. You want the pavlovas to be crisp on the outside while still soft inside. Just keep an eye on them!
7. Cooling Time:
Once baked, turn off the oven and crack the door open slightly. Let the pavlovas cool completely inside the oven. This step is super important to prevent cracking!
8. Whip the Cream:
While the pavlovas are cooling, whip the heavy cream with powdered sugar and vanilla extract until you get soft peaks. This should only take a few minutes. Be careful not to over-whip!
9. Assemble Your Pavlovas:
After the pavlovas have cooled, gently top each one with a generous dollop of whipped cream, making sure to fill the well you created earlier.
10. Add the Berries:
Now it’s time to add fresh mixed berries on top of the whipped cream. You can be creative here—use whatever berries you love!
11. Finish with Garnish:
To make them extra special, garnish with fresh mint leaves and dust with powdered sugar for a lovely finishing touch.
12. Serve and Enjoy:
Your exquisite Mini Heart Pavlovas are now ready! Serve immediately to enjoy the perfect texture and freshness. Happy indulging!
Can I Use Egg Whites from a Carton for This Recipe?
Yes, you can use egg whites from a carton, but make sure they are labeled for baking or whipping. Follow the equivalent measurement, which is typically about 2 tablespoons of egg white for each fresh large egg white. Keep in mind that fresh egg whites usually whip up to a better volume!
How Do I Store Leftover Pavlovas?
To store any leftover pavlovas, keep them in an airtight container at room temperature for up to 2 days. They may become soft over time, so it’s best to add the whipped cream and berries right before serving.
Can I Make the Pavlovas in Advance?
Absolutely! You can make the pavlovas a day in advance and store them in an airtight container at room temperature. Whip the cream and prepare the toppings just before serving to maintain the pavlovas’ delicate texture.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use coconut cream or a dairy-free whipped topping as substitutes for heavy cream. Just make sure to chill the coconut cream beforehand for best results!
