Mini Heart Pavlovas
Mini Heart Pavlovas are light, airy meringue treats shaped like sweet little hearts, topped with fluffy whipped cream and fresh berries. They’re crispy on the outside, soft and marshmallowy inside,…
Tip: save now, cook later.Mini Heart Pavlovas are light, airy meringue treats shaped like sweet little hearts, topped with fluffy whipped cream and fresh berries. They’re crispy on the outside, soft and marshmallowy inside, and a perfect bite-sized dessert to brighten any day or special occasion.
I love making these when I want to add a little charm to dessert time, especially around Valentine’s Day or for a fun twist at a party. The best part is how simple the ingredients are—just egg whites, sugar, and a touch of vinegar or cornstarch to get the perfect delicate texture. Plus, shaping them into hearts makes them feel extra special without much extra work.
These pavlovas are wonderful served fresh with a mix of strawberries, blueberries, or raspberries on top. I sometimes drizzle a little honey or sprinkle chocolate shavings to make them even more delightful. They’re light enough that you can enjoy a couple without feeling too stuffed, which I appreciate every time I serve them!
Key Ingredients & Substitutions
Egg whites: Fresh, room temperature egg whites whip up better and give you the best meringue volume. If you want to skip eggs, aquafaba (chickpea water) can be a vegan alternative, but results vary.
Sugar: Granulated sugar helps stabilize and sweeten your meringue. You can try superfine sugar for faster dissolving. Avoid brown sugar as it adds moisture and can affect texture.
Vinegar & cornstarch: These keep the pavlovas soft inside and help prevent cracking. You can swap white vinegar for lemon juice or cream of tartar if needed.
Whipping cream: Heavy cream whips into the perfect soft topping. If lactose is a concern, coconut cream is a tasty substitute but changes the flavor slightly.
Fresh berries: Strawberries, raspberries, and blueberries add vibrant color and a tangy contrast. Feel free to use other fruits like kiwi or passionfruit for a twist.
How Do I Get Stiff, Glossy Meringue That Holds Its Shape?
Perfect meringue is key to these pavlovas. Here’s how I do it:
- Make sure your bowl and beaters are clean and free of grease; any fat stops egg whites from whipping properly.
- Start beating egg whites at medium speed until soft peaks form.
- Add sugar slowly, one tablespoon at a time, while beating on high. This helps sugar dissolve evenly.
- Keep beating until the mixture is thick, stiff, and glossy. You can test by rubbing a bit between fingers; no graininess means fully dissolved sugar.
- Gently fold in vinegar, cornstarch, and vanilla without deflating your meringue.
Taking your time here pays off with pavlovas that are crisp outside and marshmallow-soft inside. Avoid rushing or skipping sugar additions to ensure stability and excellent texture.
Equipment You’ll Need
- Baking sheets – flat and sturdy for even baking and drying of the pavlovas.
- Parchment paper – prevents sticking and makes cleanup a breeze.
- Electric mixer – helps whip egg whites to stiff peaks quickly and easily.
- Mixing bowl – large and clean, preferably glass or metal, to avoid fat contamination.
- Spatula or piping bag – for shaping the meringue into neat heart shapes.
- Sifter – to dust powdered sugar evenly on top for a pretty finish.
Flavor Variations & Add-Ins
- Swap fresh berries for tropical fruits like mango or passionfruit to brighten flavors and add zing.
- Add a sprinkle of cocoa powder or cinnamon to the meringue for a subtle twist on classic sweetness.
- Mix lemon or orange zest into the whipped cream for a fresh, citrusy note.
- Try crushing freeze-dried raspberries into the meringue for a splash of fruity color and tang.
Mini Heart Pavlovas
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- ½ teaspoon white vinegar
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract
- A few drops red or pink food coloring (optional, for a pink hue)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Topping:
- Fresh strawberries, raspberries, and blueberries
- Powdered sugar for dusting
How Much Time Will You Need?
Total time is around 2 to 2.5 hours, including about 15-20 minutes of preparation, 1 to 1.5 hours baking, and an hour to cool the pavlovas in the turned-off oven. Add a few minutes for assembling and decorating before serving.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper. Using a pencil or edible marker, draw 8-10 heart shapes about 3 inches wide on the parchment as a guide for the meringue.
2. Make the Meringue:
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time while increasing speed to high. Beat until stiff, glossy peaks form and sugar is fully dissolved. Gently fold in vinegar, cornstarch, vanilla extract, and food coloring, if using.
3. Shape and Bake:
Spoon or pipe the meringue onto the heart outlines on the parchment paper, layering slightly to get a thick heart shape. Bake for 1 to 1.5 hours until dry to the touch and easily lifted off the paper. Turn off the oven and leave the pavlovas inside to cool completely for at least 1 hour.
4. Whip the Cream:
While the pavlovas cool, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Keep refrigerated until ready to use.
5. Assemble and Decorate:
Sandwich two heart-shaped meringues with whipped cream and fresh berries in between. Top each with extra cream and a mix of strawberries, raspberries, and blueberries. Finish with a light dusting of powdered sugar for a lovely look.
Enjoy your charming Mini Heart Pavlovas — they are light, crispy, and filled with the sweetness of fresh berries!
Can I Use Frozen Egg Whites for the Meringue?
Yes, you can! Just make sure to thaw them completely in the refrigerator overnight and bring them to room temperature before whipping for the best volume and texture.
How Should I Store Leftover Mini Heart Pavlovas?
Store leftover pavlovas separately from the whipped cream and fruit, ideally in an airtight container at room temperature for up to 2 days. Assemble just before serving to keep them crisp.
Can I Make the Pavlova Shells Ahead of Time?
Absolutely! You can bake the meringue shells a day or two in advance. Keep them in an airtight container at room temperature to maintain their crispness until you’re ready to assemble.
What Can I Substitute for White Vinegar in the Recipe?
If you don’t have white vinegar, you can use lemon juice or cream of tartar instead. Both help stabilize the meringue and keep it tender inside.
