PinFacebookTweetEmailShare Jump to RecipeMini pavlova are crisp egg white meringue shells with marshmallow soft insides.Then, we pile on freshly whipped cream and mixed seasonal berries for this stunner of a dessert.This is one of my birthday week desserts, and the mix of textures and flavors will knock your socks off.

Crisp sweet shell, slightly sticky marshmallow-y insides, fluffy sweet cream, and tangy fresh berries.It’s a mix made in heaven.Mini pavlova with whipped cream and fresh fruit I believe mini pavlova is the perfect dessert for a lot of reasons, but mainly: it’s the perfect balance of all textures.

Plus, it’s one of my favorite ways to use up any excess egg whites.I have a whole list of egg white recipes, because many of my cookie recipes use just the egg yolk.I can’t help it if my chocolate chip cookies with walnuts are so chewy and dense, they only need egg yolks! So instead, I just aim to come up with recipes to use egg whites.

And honestly, mini pavlova is the perfect use.Making mini pavlova consists of beating egg whites until stiff with granulated sugar and cream of tartar.Then, the fluffy mixture is shaped into a disk with room in the center for stuffing.

They’re baked low and slow (at 200-degrees Fahrenheit) for almost an hour, and then they cool in the oven for another hour.The shells are crisp on the outside and chewy like a sticky marshmallow on the inside.  The cooked shells can be stored at room temperature for up to 2 d

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