Mini Pavlovas

This post contains affiliate links.

Ok, let’s just take a quick moment to take these in. How freaking CUTE are they! AHHHH!

OK I’m done. Now, I had some leftover egg whites and decided to bake me some mini meringue cups for when I am entertaining dinner guests in the future. Meringues freeze really well in an air-tight container for up to 3 months!

I tried a different method of making these meringues. Usually you make them by the French method (gradually adding sugar to egg whites while they whip), but I tried the Swiss method in which you dissolve the sugar in the egg whites over a double boiler before whipping them. They came out crunchy on the outside and chewy in the middle. I kinda love the texture of these! The outside shell literally melts in your mouth!

A traditional pavlova is topped with fruit and whipped cream;however, I’m all out of heavy cream, so ice cream to the rescue! Let me tell you, crunchy, chewy meringue, cold ice cream, and fresh strawberries all combined together is a game changer. It’s a whole lot of different flavors and textures in your mouth.

Here is a quick video on how I made them:

Mini Pavlovas

Total Time: 1 hour
Yield: 1.5 dozen meringue cups, depending on size 1x

Print Recipe

Ingredients

Scale

2 egg whites
2/3 cup sugar
1 tsp clear vanilla extract
1 pint vanilla ice cream
1/2 cup strawberries, diced small
sprinkles (optional)

Cook Mode Prevent your screen from going dark

Instructions

Pre-heat the oven to 215 F
Set up a double boiler by bringing 1 cup of water to a simmer in a saucepan and placing a bowl on top of the pan. Make sure the bottom of the bowl does not touch the water!
Add egg whites and sugar to the bowl and whisk until the sugar has dissolved. This should take about 3-5 minutes. Remove the bowl from the double boiler.
Add vanilla extract and whisk on high speed until the meringue is glossy and forms stiff peaks
Paint stripes of gel food coloring up the side of a piping bag.
Fill with the meringue and pipe a mini cup by piping 3 inch coils and piping a second layer on the last coil to make a lip.
Bake for 40-50 minutes until the meringue easily come off the baking sheet. Turn off the heat and let meringue cool down in the oven.
To assemble, add 1 scoop of vanilla ice cream to each meringue cup and top with diced strawberries and sprinkles. Enjoy!