Mini Pavlovas

Mini Pavlovas

Mini Pavlovas

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Standing time 45 minutes
Servings 9


  • Whip’N Mix Chef


  • 1 large egg whites room temperature
  • ¼ tsp cream of tartar or lemon juice
  • ½ cup granulated sugar divided
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • whipped cream and fresh fruit for serving


  • Remove the rack from the oven and preheat to 225° F/110° C.
  • In the Whip ‘N Mix Chef, add egg whites and cream of tartar or lemon juice, cover and whip on gear I just until frothy.
  • Using half of the sugar, add 30 ml/2 tbsp at a time, and beat until stiff peaks.
  • Switch to gear II and add remaining sugar, 30 ml/2 tbsp at a time, slowly until combined.
  • Add cornstarch and vanilla extract and slowly mix.
  • Place the Silicone Baking Sheet with Rim on the cold oven rack.
  • Using a spoon, scoop out equal portions on the Baking Sheet. Spread each into a circle with raised sides and a slight well in the center.
  • Place the rack in the oven and bake for 1h 15 min. Do not open the oven door during baking.
  • Turn off heat and keep in oven for 45 min.
  • Top pavlova with whipped cream and fresh fruit or fruit curd. Serve immediately.


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