Mini Pavlova cookies are elegant handheld desserts with an ultimate textural experience. A meringue-based cookie topped with sweetened whipped cream and fresh fruit.
My 6-year-old made it clear she was skipping the cake or cupcakes for her birthday this year and wanted these delicious Mini Pavlova cookies instead.
For good reason too.
If you are a texture freak you are going to love this dessert!
Piled high with whipped cream and fresh fruit, my daughter can’t get enough.
Just imagine… a sweet cookie that is light and crunchy on the outside with a soft marshmallow texture in the middle topped with sweetened whipped cream and tart fresh berries. The second the meringue-based cookie hits your mouth it begins to melt away.
WHAT IS PAVLOVA?
Pavlova is a meringue-like dessert made from whipped egg whites and sugar. It is baked at a low temperature for a long time.
Its crispy outer shell and soft marshmallow-like in the middle set it apart from a typical meringue dessert which has a crispy exterior and is hollow or dry in the middle.
Added sweetened whipped cream and fresh fruit to the top completes this dessert perfectly.
Pavlova is actually an Australian dessert even though its named after a Russian ballerina.
HOW LONG DOES MINI PAVLOVA TAKE TO MAKE?
Pavlova is a rather simple dessert that takes little effort to make but does take a while to complete.
Due to low temperature baking, Pavlova take 1-2 hours to bake. Once baked the assembly of this yummy dessert is fairly quick.
The Pavlovas is cooled then topped with whipped cream and fresh fruit.
Traditionally, Pavlova is a large cake-like dessert. If you’d like to try that, Dini over at The Flavor Bender has a step-by-step post on how to make your own Pavlova cake. Her Pavlova post and recipe are packed with helpful information.
We enjoy this recipe so much and I know you will too!
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
Mini Pavlova Cookies
Mini Pavlova {cookies} are an ultimate textural experience. A meringue-based cookie topped with sweetened whipped cream and fresh fruit.
Ingredients
PAVLOVA BASE:
- 6 egg whites, room temp.
- 1 1/2 cups sugar
- 1 Tbs lemon juice
- 1/2 Tbs vanilla, use clear vanilla or omit if you want very white cookies
- 2 tsp cornstarch
SWEETENED WHIPPED CREAM:
- 1 1/2 cups whipping cream
- 2 Tbs powdered sugar
FRESH FRUIT:
- blueberries, strawberries, blackberries, raspberries
- OR any fruit such as mango, peach, pineapple, kiwi, orange, passion fruit, etc.
Instructions
PAVLOVA BASE:
- Preheat oven to 225°F. Prepare cookie sheet with a piece of parchment paper.
- With an electric mixer, begin whipping egg whites on medium speed until foamy (1 minute).
- Once egg whites begin to foam, slowly add sugar at low to medium speed (2-3 minutes).
- Whip egg whites on medium speed until the mixture becomes stiff, glossy and the sugar has dissolved (5-8 minutes). Don't overwork the egg whites.
- Fold in lemon juice and vanilla. Then fold in cornstarch.
- Using a piping bag or ziploc bag fitted with a large star tip, pipe circles (3-3 1/2 inches in diameter) onto prepared cookie sheet. Pavlovas won't rise or spread. Pipe 6 rows of 3 pavlovas (15 total).
- Bake immediately at 225°F for 1 hour and 10 minutes. Then TURN OFF OVEN. Do not open the door. Leave Pavlovas in oven for an additional 30 minutes. This helps dry out the exterior of the cookies.
SWEETENED WHIPPED CREAM:
- In a large bowl or stand mixer, whip cream and powdered sugar together until stiff peaks. Using a piping bag or ziploc bag fitted with a large star piping tip, pipe a generous amount of whipped cream to cooled pavlova cookie bases.
FRESH FRUIT:
- Cut large fruit (strawberries, blackberries, etc) in half. Add fresh berries onto the whipped cream.
Serve immediately.
*Should be enjoyed within 4 hours of assembling.*
Notes
Pavlova cookie bases can be prepared ahead of time. Cool completely and store in a dry, airtight container until ready to assemble.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 40mgCarbohydrates: 36gFiber: 3gSugar: 31gProtein: 3g
Pavlova recipe inspired by Natasha’s Kitchen.
When I was a tot, bwck in 1980, my mother would make these as cookies. It took me YEARS to figure out the cookie because I only remember the look and texture of this white delicious, firm on thr outside and billowy soft on the inside. This is the recipe! I’m over the moon I found it;) thank you for posting it!
OMG I AM SO FURIOUSSSSS]
Pavlova is a New Zealand dessert not an Australian dessert.
Those devolved cheeky monkeys are trying to steal credit like they always do!