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Mini Pavlovas

by . Featured in HOW TO BE A DOMESTIC GODDESS
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Introduction

Because of the fruit - and the cream, for that matter - these are not cheap to make, but I always have a stash of egg whites in my deep freeze so I reckon I'm halfway there before I start.

Because of the fruit - and the cream, for that matter - these are not cheap to make, but I always have a stash of egg whites in my deep freeze so I reckon I'm halfway there before I start.

Mini Pavlovas
Photo by Petrina Tinslay

Ingredients

Makes: 18 mini pavs

Metric Cups
  • 8 large egg whites
  • 1 pinch of salt
  • 500 grams caster sugar
  • 4 teaspoons cornflour
  • 1 scant teaspoon vanilla extract
  • 2 teaspoons white wine vinegar
  • 750 millilitres whipping cream (whipped)
  • 750 grams blackberries
  • 750 grams raspberries
  • 1 sprinkling of icing sugar (for dusting)
  • 8 large egg whites
  • 1 pinch of salt
  • 2½ cups superfine sugar
  • 4 teaspoons cornstarch
  • 1 scant teaspoon vanilla extract
  • 2 teaspoons white wine vinegar
  • 3 cups heavy cream (whipped)
  • 1¾ pounds blackberries
  • 1¾ pounds raspberries
  • 1 sprinkling of confectioners' sugar (for dusting)

Method

You will need 3 baking sheets, lined with parchment.

  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
  3. Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
  4. Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
  5. Put into the oven, turn it down to 150ºC/gas mark 2/300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. I just transfer them, on their baking parchment, to wire racks.
  6. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few blackberries and a few raspberries so that they look well filled but not crammed. Dust with icing sugar.

You will need 3 baking sheets, lined with parchment.

  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornstarch, a few drops of vanilla and the vinegar on top and fold in to combine.
  3. Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
  4. Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
  5. Put into the oven, turn it down to 150ºC/gas mark 2/300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. I just transfer them, on their baking parchment, to wire racks.
  6. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few blackberries and a few raspberries so that they look well filled but not crammed. Dust with confectioners' sugar.

Tell us what you think

What 10 Others have said

  • This was a very easy recipe to follow. Although I didn't have any white/wine vinegar (and thought it best to not to use malt!) the mini meringues were still delicious. Currently enjoying them with strawberries and cream. Thanks Nigella :) xXx

    Posted by corfiecakes on 13th April 2016
  • This by far the best pavlova recipe I have tried, I have tried others but I always come back to this one it's always perfect, they have a lovely marshmallow centre just like they should have. You've done it again Nigella. XX

    Posted by Jclee on 21st June 2014
  • I intend making these tonight after work but I just wanted to say HAPPY BIRTHDAY for today NIGELLA (6th January.) Absolutely love you and you are such an inspiration to me. Kind regards ANDY. x x x

    Posted by AndyAustralia on 5th January 2014
  • An Australian Classic and the berries and stone fruit are in season at the moment. I'll definitely be making these. 

    Posted by SpindleImp on 1st January 2014
  • I have made these many times and they are always a huge hit. I put the mixture into an icing bag and pipe it as I can't get them very neat with a teaspoon - they look fabulous when I pipe them, very 'professional' and I can control the size and shape better.

    Posted by jxmargetts on 14th July 2013
  • Made these today, halved the recipe and topped with vanilla poached rhubarb. Eggs were collected from our chooks 3 hours ago and the forced rhubarb cut 2 hours ago. Can't get fresher than that! It's a fantastic recipe, everyone loved it!

    Posted by Tegan_Rochfort on 6th May 2013
  • I made these for Easter Sunday. They came out a little brown. Is that because my oven was too hot?? Either way they taste so good. I will assemble in the morning.

    Posted by SandySC on 31st March 2013
  • Such a great recipe! Tried these today, and they came out beautiful. Very easy to make, but it looks very impressive :D

    Posted by Rosetc on 29th December 2012
  • Fantastic recipe! Made these last night (my first time making pavlovas), and they came out beautiful!! Very impressed!

    Posted by Leogal on 25th September 2011
  • I made these last week. Followed the recipe to the T apart from oven timing as I made them very small.. bite size...therefore baked for about 25 mins and removed from oven. They came out absolutely wonderful. It was such a hit!! I will be making these again and hope they come out just as lovely as the first time :)

    Posted by ILOVEBAKING on 25th August 2011
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