These adorable mini heart pavlovas are light and crispy on the outside, with a soft marshmallow center. Topped with fluffy whipped cream and fresh fruits, they are pure joy!
Who can resist these sweet little treats shaped like hearts? They make any day feel special! I love making them for birthdays or just to impress my friends. ❤️
Key Ingredients & Substitutions
Egg Whites: Use fresh egg whites for the best volume. If you’re vegan, aquafaba (the liquid from chickpeas) is a great egg white substitute—use 3 tablespoons for each egg white needed.
Sugar: Granulated sugar is essential for meringue’s structure. If you’re looking to reduce sugar, you can try using a sugar substitute, but be cautious as it may affect the texture.
Vinegar: White vinegar helps stabilize the meringue. Lemon juice is a good alternative if you don’t have vinegar on hand and can add a mild flavor.
Heavy Cream: For a lighter option, you can substitute whipped coconut cream to keep it dairy-free. It may alter the flavor slightly but gives a creamy texture.
How Do I Ensure My Meringue Turns Out Perfectly?
Meringue can be tricky, but a few tips will help you succeed! The key is to keep everything clean and dry. Make sure your bowl and beaters are free from grease.
- Start whisking the egg whites at a medium speed until soft peaks form. Gradually add the sugar to help it dissolve better.
- When adding vinegar and cornstarch, be gentle to keep the volume you’ve created. Fold them in carefully!
- Shape your pavlovas gently on the parchment, maintaining a well for the cream and fruits; this adds to the final presentation!
Mini Heart Pavlovas
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
For Topping:
- Fresh strawberries, sliced
- Fresh raspberries
- Fresh blueberries
- Fresh mint leaves (optional)
- Edible flowers (optional)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare the meringues and whipped cream, and then about 1 to 1.5 hours to bake. You’ll want to let the pavlovas cool in the oven afterward for the best texture. Overall, including both prep and bake time, plan for around 2 hours!
Step-by-Step Instructions:
1. Preheat Oven & Prepare Baking Sheet:
Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper, and trace heart shapes on it as a guide for the pavlovas. This will help keep everything uniform.
2. Make the Meringue:
In a clean bowl, beat the egg whites on medium speed until you see soft peaks forming. Gradually add the granulated sugar, about a tablespoon at a time. Keep beating until the mixture is smooth, shiny, and forms stiff peaks when the beaters are lifted. Make sure the sugar has dissolved completely.
3. Add Stabilizers:
Gently fold in the white vinegar, cornstarch, and vanilla extract into the meringue mixture. This will help keep your meringue stable and give it that lovely marshmallow-like center.
4. Shape the Pavlovas:
Using a spoon or a piping bag, carefully spoon or pipe meringue onto the parchment paper using the heart shapes as a guide. Make sure to create a slight well in the center for toppings later on.
5. Bake:
Place the baking sheet in the oven and bake for about 1 to 1.5 hours, or until the meringues are dry to the touch and can easily lift off the parchment. Turn off the oven, keeping the pavlovas inside to cool completely, which will prevent cracking.
6. Prepare Whipped Cream:
While the pavlovas are cooling, whip the cold heavy cream with powdered sugar until soft peaks start to form. This should be light and fluffy!
7. Assemble Pavlovas:
Once the pavlovas have cooled completely, take them out of the oven and place them on a serving plate. Top each mini heart with a generous dollop of the whipped cream.
8. Add Fruit & Garnish:
Now comes the fun part! Decorate each pavlova with slices of fresh strawberries, whole raspberries, and blueberries. If you want to make them extra special, add a few mint leaves and edible flowers on top. Finally, dust them lightly with powdered sugar for a pretty finish!
9. Serve:
Serve your mini heart pavlovas immediately for the best experience! Enjoy the delightful combination of crunchy meringue, soft cream, and fresh fruit!
These charming mini heart pavlovas make a perfect romantic dessert or festive treat. Enjoy every bite!
Can I Use Egg Whites from a Carton for This Recipe?
Yes, using liquid egg whites from a carton is fine! Just make sure to use an equivalent amount, which is usually about 1/4 cup of liquid egg whites per egg white. The key is to ensure they’re at room temperature for the best volume.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can substitute it with arrowroot powder or even tapioca flour. These alternatives will also help stabilize the meringue for that perfect texture!
How Should I Store Leftover Pavlovas?
Unfortunately, pavlovas are best enjoyed fresh! However, if you have leftovers, store them in an airtight container at room temperature for up to one day. Keep the whipped cream and fruit toppings separate, and add them just before serving to maintain the meringue’s crispiness.
Can I Make These in Advance?
Absolutely! You can prepare the meringues a day ahead and store them in an airtight container. Just whip the cream and assemble the pavlovas on the day you plan to serve them for the best texture and flavor.
