Mini Heart Pavlovas
Mini Heart Pavlovas are such a sweet and charming treat, perfect for showing a little love with dessert. These delicate meringue shells are crisp on the outside and light and…
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Mini Heart Pavlovas are such a sweet and charming treat, perfect for showing a little love with dessert. These delicate meringue shells are crisp on the outside and light and marshmallowy on the inside, shaped beautifully into hearts. They’re usually topped with fresh whipped cream and berries, making them look as lovely as they taste.
I love making these because they feel special without being difficult. Whipping up the meringue and piping out cute little hearts is like a fun kitchen project that brings a smile to everyone’s face. Plus, they’re great for any occasion—whether it’s Valentine’s Day, a birthday, or just a day you want to make a little sweeter.
My favorite way to serve these is with a mix of strawberries, blueberries, and a drizzle of passion fruit pulp if I have it. The tartness of the fruit pairs perfectly with the sweetness of the pavlova and cream, and it’s always a hit at parties or when friends pop over. They look fancy but are really quite simple, and that’s what makes them one of my go-to desserts when I want to impress with just a little effort.
Key Ingredients & Substitutions
Egg Whites: Use fresh, room temperature eggs for the best volume and texture. Cold eggs don’t whip as well. If you have older eggs, it’s okay; just bring them to room temp first.
Sugar: Granulated sugar is key for a stable meringue, adding sweetness and structure. If you want a finer texture, you can use superfine sugar or pulse granulated sugar briefly in a blender.
White Vinegar & Cornstarch: Vinegar helps stabilize the egg whites, and cornstarch gives the pavlova a soft, marshmallow-like center. Don’t skip these for the classic texture!
Heavy Cream: Use cold heavy cream for whipping. If you prefer a lighter option, try whipping cream but it won’t hold as firm.
Fresh Berries & Mint: Fresh seasonal berries add natural sweetness and color. Mint leaves are a lovely fresh touch but optional.
How Do You Get the Pavlova Light and Crunchy Outside but Soft Inside?
Managing the baking and cooling times is crucial for perfect pavlova texture. Here’s how to do it:
- Preheat oven low (275°F/135°C) for slow baking.
- Shape meringue with a hollow center to hold the cream later.
- Bake for 1 to 1 hour 15 minutes until dry and crisp on the outside.
- Turn the oven off, crack the door, and let meringues cool completely inside. This keeps the inside soft while the outside stays crisp.
Avoid opening the oven door during baking, as sudden temperature changes may cause cracking.
Equipment You’ll Need
- Baking sheet – a flat surface where you’ll bake the pavlovas evenly.
- Parchment paper – helps prevent sticking and makes it easy to shape hearts.
- Electric mixer – essential for whipping egg whites to stiff peaks quickly.
- Spatula or piping bag – handy for shaping neat heart pavlovas with hollow centers.
- Mixing bowls – use clean, dry ones to avoid deflating your meringue.
- Cooling rack – optional, but useful if you want to move pavlovas after oven cooling.
Flavor Variations & Add-Ins
- Swap vanilla extract with almond or lemon extract for a fresh twist in flavor.
- Add finely chopped toasted nuts like pistachios or almonds for crunch inside the cream.
- Use different fresh fruits like kiwi slices or mango chunks for color and sweetness.
- Mix a spoonful of cocoa powder into the meringue for a subtle chocolate taste.
Mini Heart Pavlovas
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- ½ tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnishing:
- Fresh strawberries (some cut into heart shapes)
- Fresh raspberries
- Fresh blueberries
- Fresh mint leaves (for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare your meringue and whip the cream, plus 1 to 1 hour and 15 minutes to bake the pavlovas. Then, allow them to cool completely inside the turned-off oven, which takes about 1 hour. In total, expect around 2.5 to 3 hours from start to finish, mostly hands-off time.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and lightly draw mini heart shapes as guides for shaping your pavlovas.
2. Make the Meringue:
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Slowly add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue until the meringue is stiff and glossy, and all sugar has dissolved. Carefully fold in the white vinegar, cornstarch, and vanilla extract until just combined.
3. Shape and Bake Pavlovas:
Spoon or pipe the meringue onto the parchment paper, following the heart shapes you drew. Shape each mini pavlova with a small hollow center to hold the cream later. Bake for 1 hour to 1 hour 15 minutes, until the pavlovas are crisp on the outside and still soft inside.
4. Cool Pavlovas:
Turn off the oven and leave the pavlovas inside to cool completely with the oven door slightly open. This helps keep their soft centers while letting the outside stay crisp.
5. Whip the Cream:
While pavlovas cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
6. Assemble and Decorate:
Pipe or spoon the whipped cream into the hollow centers of each pavlova. Top with heart-shaped strawberries, raspberries, blueberries, and finish with a small mint leaf on each. Dust lightly with powdered sugar just before serving.
Enjoy your lovely Mini Heart Pavlovas right away for the best taste and texture!
Can I Use Frozen Egg Whites for Pavlovas?
Yes, you can! Just make sure to thaw them completely in the fridge overnight and bring to room temperature before whipping. This helps achieve the best volume and texture.
How Should I Store Leftover Pavlovas?
Store leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigerating as moisture can make the pavlovas soft and lose their crispness.
Can I Make Pavlova Meringues Ahead of Time?
Absolutely! You can bake the pavlovas a day ahead and keep them in an airtight container. Add whipped cream and fresh toppings just before serving for maximum freshness.
What Can I Use Instead of White Vinegar?
If you don’t have white vinegar, you can substitute with lemon juice or cream of tartar to help stabilize the meringue and keep it fluffy.
