Mini Pavlovas

These mini pavlovas (mini meringues) are light, airy and crisp on the outside, chewy on the inside and the perfect ending to a nice meal. You can top them with just about anything. Lemon curd, pudding, whipping cream, fruit, you name. In this video, I topped them with whipped chocolate ganache, a quick berry coulis, whipped cream and raspberries. Yum!

Don’t be intimidated! This recipe has more components than some, but it’s super easy.

Handy tools for pavlova:

Nordic Ware Insulated Baking Sheet

U-Taste Silicone Spatula Set

Checkered Chef Cooling Racks (set or 2)

Mini Pavlovas

Servings 24 meringues



  • 8 large egg whites
  • 1 tsp vanilla extract
  • 2 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 2 tbsp + 2 tsp cornstarch

Whipped Chocolate Ganache

  • 12 ounces chocolate, chopped I used semi-sweet, but dark would work as well. Milk would be too sweet.
  • 1 cup heavy cream

Berry Coulis

  • 2 cups berries of your choice (fresh or frozen)
  • 1/3 cup sugar
  • 1 tbsp cornstarch
  • 1/4 cup water

Whipped Cream

  • 1 cup heavy cream
  • 1/2 cup sugar



  • In stand mixer or electric mixer on medium high speed (8 on a kitchen aid), whisk together egg whites, vanilla, salt & cream of tartar until soft peaks form.
  • Slowly whisk in sugar. Then beat on medium high until the mixture is glossy and can stand up (firm peaks)
  • Fold in cornstarch. Drop spoonfuls on parchment lined tray and use back of spoon to make an indent in the center.
  • Bake at 275F for 45 minutes. They should be lightly golden on the bottom. Let cool, then remove from the baking tray.

Whipped Chocolate Ganache

  • Heat cream till steaming (not boiling). Pour over chocolate and mix until glossy and smooth
  • Chill until just cool.
  • Whip on medium speed for 2-3 minutes or until lighter in color and just whipped (over whipping will make it grainy)

Berry Coulis

  • Mix berries, sugar and cornstarch in small pot over medium. Add water and mix.
  • Bring to a simmer until thickened (10 min) and all the sugar is dissolved. Chill.

Whipped Cream

  • In medium bowl, add cream and sugar. Whisk with mixer on medium high speed until frothy and soft peaks form.


  • Top each meringue with ganache, then berry coulis, a dollop of whip cream and garnish with fresh berries. Serve immediately.


*If you over-whip the cream when making the ganache, you can heat it back up on low until it’s smooth and liquid again. Then chill it and whip it again. 

Looking for another fancy, but easy dessert? Try my creme brûlée:

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