These cute mini heart pavlovas are light and crispy, topped with whipped cream and fresh fruit. They’re perfect for a sweet treat on special occasions or just whenever you need a little love!
Making these is a fun way to impress your friends and family. I love how simple they are to whip up, plus they look adorable on any table! Bring on the cuteness overload! 💕
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites create the best meringue. Room temperature whites whip up better, so take them out of the fridge ahead of time. If you’re egg-free, you can use aquafaba (the liquid from chickpeas) as a substitute, about 3 tablespoons per egg white.
Granulated Sugar: This sugar helps create that beautiful crispy outer shell. If you’re looking for a healthier option, feel free to use coconut sugar, but the color and texture might change slightly.
Cornstarch: Adding cornstarch gives the pavlovas a softer center. If you don’t have cornstarch, you can use arrowroot powder or even skip it, but they might be a bit firmer.
Heavy Cream: Use heavy cream for whipped cream that’s rich and stable. If you need a lighter option, you can use coconut cream or a dairy-free whipped topping instead.
Mixed Berries: I love using a variety of berries for color and flavor! You can mix it up with your favorites; sliced peaches or kiwi can also work well and add a fun twist!
How Do I Achieve the Perfect Meringue?
Getting the meringue right is key to delicious pavlovas. Here’s how to do it:
- Ensure your mixing bowl and beaters are clean and dry to avoid any fat that can interfere with whipping.
- Beat the egg whites until soft peaks form, then gradually add sugar. Adding slowly helps it dissolve fully.
- When you reach stiff, glossy peaks, it’s ready! Check by turning the bowl upside down; if it stays put, you’ve nailed it.
- Be gentle when folding in cornstarch and vinegar. This will help maintain that fluffiness.
Remember, patience is crucial while baking. Let them cool completely in the oven for the best texture!
Mini Heart Pavlovas
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 tsp cornstarch (cornflour)
- 1 tsp white vinegar or lemon juice
- 1/2 tsp vanilla extract
- 1 cup (240 ml) heavy cream, chilled
- 2 tbsp powdered sugar (for sweetening cream)
- 1/2 tsp vanilla extract (for whipped cream)
- Fresh mixed berries for topping (strawberries, raspberries, blueberries, red currants)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 25 minutes of active preparation time. After that, you’ll need to bake the pavlovas for 1 hour to 1 hour 15 minutes, followed by cooling time in the oven. So, plan for around 2 hours in total, with most of that being baking and cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 275°F (135°C). Line a baking sheet with parchment paper. To help with shaping, draw heart outlines about 3-4 inches wide on the paper, then flip the paper so the pencil marks are underneath.
2. Whipping Egg Whites:
In a large, clean bowl, beat the egg whites on medium speed until soft peaks form. This means the egg whites will hold their shape but still look a bit droopy.
3. Add Sugar Gradually:
Now, gradually add the granulated sugar, about one tablespoon at a time, while continuously beating at high speed. Keep going until you achieve stiff, glossy peaks and the sugar has completely dissolved. This is key for a smooth meringue!
4. Mixing in Cornstarch:
Sprinkle the cornstarch over the meringue, and add the white vinegar and vanilla extract. Use a spatula to gently fold everything together until just combined. Be gentle; we don’t want to deflate the mixture!
5. Shaping the Pavlovas:
Spoon or use a piping bag to carefully place the meringue onto the heart outlines on the parchment paper. Make sure to create a slight well in the center of each heart for filling later.
6. Baking the Pavlovas:
Pop them in the oven and bake for 1 hour to 1 hour 15 minutes. You want them to be dry and crisp on the outside. When they’re done, turn off the oven and leave the pavlovas inside to cool completely with the door slightly ajar—this helps them dry out further!
7. Whip the Cream:
Once the pavlovas have cooled, it’s time to whip the cream! In a new bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. This means your cream will hold its shape but still be creamy and soft.
8. Assemble the Mini Hearts:
Spoon or pipe the whipped cream into the center of each cooled pavlova heart. It should be fluffy and lovely!
9. Add Berries and Dust:
Top your pavlovas with fresh mixed berries. Feel free to get creative! Finally, lightly dust with powdered sugar for a charming finish.
Enjoy these elegant and delicious mini heart pavlovas, perfect for celebrations or everyday indulgence!
Can I Use Liquid Egg Whites Instead of Fresh Eggs?
Yes, you can use liquid egg whites! One large egg white is roughly 2 tablespoons of liquid egg whites. Just ensure you have enough volume to achieve the same results.
How Can I Store Leftover Pavlovas?
For best results, store leftover pavlovas in an airtight container at room temperature. Refrigeration can make them soggy. They’re best consumed within a day or two to maintain their crispness.
What Can I Use Instead of Vinegar?
If you don’t have vinegar, lemon juice works as a great substitute. It helps stabilize the egg whites just like vinegar does but adds a subtle citrus flavor!
Can I Prepare the Meringue in Advance?
Yes, you can prepare the meringue a day ahead of time and store it in an airtight container at room temperature. Just be sure to assemble the pavlovas with whipped cream and fruit right before serving to keep everything fresh.
