Mini Heart Pavlovas
Mini Heart Pavlovas are delicate, crisp-on-the-outside, marshmallow-soft-on-the-inside treats shaped perfectly for sharing a little love. These sweet meringue shells are topped with fluffy whipped cream and fresh berries, creating a…
Tip: save now, cook later.Mini Heart Pavlovas are delicate, crisp-on-the-outside, marshmallow-soft-on-the-inside treats shaped perfectly for sharing a little love. These sweet meringue shells are topped with fluffy whipped cream and fresh berries, creating a beautiful and light dessert that’s hard to resist.
I love making these for special occasions or just because—they’re simple to whip up but feel so special thanks to their charming heart shape. One of my favorite tips is to use fresh raspberries or strawberries on top for a pop of color and a bit of tartness that balances the sweetness perfectly.
These mini pavlovas are not only pretty but also super fun to put together with family or friends. I find that their size makes them a perfect individual treat that everyone can enjoy without feeling too full. Whether it’s Valentine’s Day, a birthday, or a lovely weekend dessert, these cute little hearts always bring smiles to the table.
Key Ingredients & Substitutions
Egg Whites: Fresh, room temperature egg whites whip up better and give your pavlova the perfect airy texture. If you want to avoid eggs, aquafaba (chickpea water) can be a vegan substitute, but the texture will differ slightly.
Sugar: Granulated sugar is best for meringue as it dissolves well and creates shine. If you want a finer texture, try superfine sugar, or use caster sugar if available—it dissolves quicker.
Cornstarch & Vinegar: These help stabilize the meringue and give it that marshmallow-soft center. If you don’t have vinegar, lemon juice works as a good substitute.
Whipping Cream: Heavy cream whips into a fluffy topping. For a lighter option, use coconut cream chilled overnight. It whips well and adds a lovely hint of coconut flavor.
Fresh Berries: Strawberries, raspberries, and blackberries add color and balance sweet with tart. You can swap or add other fruits like kiwi or blueberries for variety.
How Can I Shape and Bake Perfect Heart Pavlovas?
Shaping pavlovas into neat hearts is easier than it looks with a few simple tips:
- Draw heart outlines on your parchment paper for guidance before piping or spooning the meringue.
- Use a spatula or the back of a spoon to gently smooth edges and create a small well in the center to hold cream and berries later.
- Bake at a low temperature (about 250°F/120°C) for a long time so the pavlovas dry out slowly and don’t brown.
- Turn off the oven after baking, and let the pavlovas cool inside to prevent cracking.
- Patience is key: don’t rush the drying process to keep their crisp exterior and soft center.
These steps make your pavlovas crisp outside but with a lovely marshmallow middle—perfect for topping with cream and berries!
Equipment You’ll Need
- Electric mixer or stand mixer – makes whipping egg whites to stiff peaks easy and quick.
- Baking sheet – a flat, sturdy surface for baking the pavlovas evenly.
- Parchment paper – prevents sticking and helps shape the heart outlines.
- Spoon or spatula – for shaping and smoothing the meringue hearts.
- Piping bag with a star tip (optional) – great for piping whipped cream neatly onto the pavlovas.
- Mixing bowls – clean and dry for beating egg whites and whipping cream separately.
Flavor Variations & Add-Ins
- Swap fresh berries for passion fruit pulp or mango slices to add tropical brightness that contrasts the sweet meringue.
- Add a sprinkle of toasted coconut flakes on the cream for extra crunch and a toasty flavor.
- Mix a little cocoa powder or instant coffee into the whipped cream for a mocha or chocolate twist.
- Top with a drizzle of homemade fruit coulis (like raspberry or strawberry) for a tangy, colorful finish.
How to Make Mini Heart Pavlovas?
Ingredients You’ll Need:
For The Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch (cornflour)
- A few drops of pink food coloring (optional)
For The Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For The Topping:
- Fresh berries (strawberries shaped or cut into hearts, raspberries, blackberries)
- Edible glitter or sugar crystals (optional)
- Powdered sugar for dusting (optional)
Time Needed:
This recipe takes about 25 minutes for preparation, around 1 hour and 30 minutes for baking, plus several hours or overnight to cool and dry completely. Plan ahead so you can make the pavlovas the day before serving for the best texture and flavor.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and lightly draw heart shapes about 3 to 4 inches wide spaced out on the parchment. These will act as a guide for shaping your pavlovas.
2. Make the Meringue:
In a clean, dry bowl, beat the egg whites at medium speed until soft peaks form. Gradually add the sugar one tablespoon at a time while beating at high speed until the meringue is stiff, glossy, and smooth between your fingers. Gently fold in the vanilla, white vinegar, cornstarch, and food coloring if using.
3. Shape the Pavlovas:
Using a spoon or spatula, spoon the meringue onto the parchment within the heart outlines. Shape each into neat hearts with a slight well in the center for the whipping cream and toppings.
4. Bake and Cool:
Bake for 1 hour 15 minutes to 1 hour 30 minutes until crisp on the outside but still soft inside. Turn off the oven and let the pavlovas cool completely inside the oven for several hours or overnight to dry out fully and avoid cracking.
5. Whip the Cream:
Just before serving, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
6. Assemble and Serve:
Pipe or spoon the whipped cream into the center wells of each pavlova heart. Arrange berry toppings, placing strawberry hearts prominently. Add edible glitter or sugar crystals if desired, and lightly dust with powdered sugar. Serve immediately and enjoy!
Can I Use Frozen Egg Whites for the Pavlovas?
Yes, you can use frozen egg whites, but make sure to thaw them completely in the refrigerator before whipping. Bring them to room temperature for best results, as they’ll whip more easily and create better volume.
How Should I Store Leftover Mini Heart Pavlovas?
Store leftover pavlovas separately from the whipped cream and fruit to keep them crisp. Keep the pavlovas in an airtight container at room temperature for up to 2 days. Store whipped cream and fruits in the fridge and assemble just before serving.
Can I Make the Pavlovas Ahead of Time?
Absolutely! Bake and cool the pavlova shells at least a day ahead to ensure they dry completely. Keep them stored airtight at room temperature and add whipped cream and toppings just before serving to maintain freshness.
What Can I Substitute for Fresh Berries?
If fresh berries aren’t available, you can use other fresh fruits like kiwi, mango, or even canned fruit drained well. Avoid overly juicy fruits to keep the meringue crisp longer.
