• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Sweet

Mini Pavlovas

By:Nagi
Published:16 Dec '22Updated:10 May '23
102 Comments
Recipe v Video v Dozer v

Mini Pavlovas are the individual version of traditional Pavlova. A delicate crisp meringue shell with fluffy marshmallow-y insides, they’re adorable, easier to make, and a lot less messy to serve! BONUS: you get the whole thing to yourself. 🙌🏻

Close up of mini pavlovas

Top 3 pavlova tips

  1. Measure the egg whites (2/3 cup). Don’t just use “5 eggs”. Because, those selfish darn chickens, they just won’t lay exactly the same size eggs every time!😤

  2. Fresh eggs. Because old eggs don’t fluff as well.

  3. Cornflour/cornstarch and vinegar for stabilisation. Just a touch!

  4. Make the Pav the night before and cool overnight in the oven. Serve that day for pav perfection.

Marshmallow insides of Mini Pavlovas
Crisp meringue surface and fluffy marshmallow insides!

Platter of mini pavlovas

How to assemble 12 Mini Pavs in 5 minutes flat

I love a traditional Pav, in all it’s rustic summer beauty. But let’s face it – they are not the easiest to transport. And they are not the best of friends with hot, humid Aussie weather (think – sweaty surface, excessively chewy, weeping sugar, cracking 😭).

And when it comes to messy desserts to serve, pretty sure they take the top spot.

So, this year, avoid the stress and swan in with a platter of mini pavlovas that you assembled within minutes because:

  • you made the pavs last night;

  • you brought whipped cream already whipped (because you now know the Stabilised Whipped Cream secret!); and

  • you brought fruit ready chopped (though mostly berries because…well, no chop 😇).

Oh you domestic goddess, you!! (Or god.)

Close up of Mini Pavlovas with mango and passionfruit

Difference between pavlova and meringue

Pavlova is a meringue based dessert made with egg white and sugar that is beaten until fluffy (that fluff is called a meringue mixture).

But there’s one big difference between pavlovas and meringues. Both are made from the same meringue mixture. But pavlovas are baked just until the surface has dried out to form a thin crispy shell, and the inside is soft and marshmallow-y.

Meringues, on the other hand, are crisp all the way through.

Mini pavlova ready to bake
Mini pav (marshmallow inside)
Meringue nests ready to be baked
Meringue nests (fully crisp)

Meringue nests – bonus recipe!

You can actually make meringues (or meringue nests!) using this same recipe, just by baking it longer until it is fully crisp all the way through. Meringues are handy as they have a longer shelf life – as in 5 days. Whereas mini-pavs are best used within 24 hours because they start to get excessively chewy inside (think – stuck in teeth!) and the surface starts to sweat.

I’ve popped directions in the recipe. Bonus recipe!!

Piping Mini Pavlovas

Ingredients for Mini Pavlova

Here’s what you need to make mini pavlovas.

Mini Pavlovas ingredients

Ordinarily I make notes about each ingredient here in this section. But for pav, I find the commentary flows better as I talk through the steps so you’ll find notes on each ingredient in the How to Make section below.


How to make Mini Pavlova

Key tip – measure your egg whites. Don’t rely on “5 eggs”. Egg sizes vary drastically!!

Measure out 2/3 cup (160 ml) egg whites. This is usually 5 large eggs (size labelled as such on cartons), or 6 smaller eggs.

1. Separate eggs

Use any technique that works for you to separate the eggs. I pass the yolk back and forth between shells so the white slides out. If you’re not confident using this technique, just crack the eggs into your hand and let the whites slip through your fingers. Easy!

  1. Fresher eggs work better – The older the egg, the more liquid the whites become (see demo photos in Poached Eggs). Loose egg whites will not fluff as well when beaten, so the volume of meringue will be less.

    So try to buy fresh eggs close to the date you’re making the pavlova for the best results. Don’t use eggs that are weeks old!

    Freshly laid eggs note – If you’re lucky enough to have your own chickens, it’s best not to use freshly laid eggs as the whites are so tight, it takes longer to beat them into a meringue. Use eggs that are 4 – 5 days old. This is the approximate age of eggs by the time they get into grocery stores.

  2. Separate eggs while fridge cold – Whites and yolks separate more easily when cold;

  3. Measure, don’t count eggs – The amount of whites in each egg varies depending on size and other variables. It’s too unreliable to just use “5 eggs”! We need 160ml / 2/3 cup of whites. This might be 5 or 6 eggs. Measure out your whites!

  4. Whip at room temp – While eggs separate better when cold, they fluff up when they are not fridge cold. So after measuring out the egg whites, leave it on the counter while you prepare the other ingredients, tray etc.

⚠️ Precautionary tip – separate one egg at a time!

If you are a budding chef, I recommend separating the yolks and whites of one egg at a time before adding into measuring jug. This way, you don’t risk ruining an entire batch of egg whites if you accidentally pierce a yolk. This is important because even the slightest drop of egg yolk can prevent the egg whites from becoming fluffy.


2. How to make meringue mixture

Making the meringue mixture for the mini pavs is as simple as 1-2-3:

  1. beat

  2. beat

  3. beat!!!

Oh, and make sure your bowl and whisk are clean and dry. Meringue hates grease and water!

How to make mini pavlovas
  1. Soft peaks – Beat the egg whites for 1 minute on high speed until soft peaks form. If you have a stand mixer with 10 speeds like I do (I have a KitchenAid), use speed 8.

  2. Gradually add sugar – With the beater running, add sugar one spoonful at a time, taking around 1 minute. This keeps the whites more aerated and ensures the sugar dissolves, compared with dumping all the sugar in one go.

  3. Beat 8 minutes on speed 8. The whites will become thick and glossy, and when you rub between your fingers there should be no sugar grit remaining.

  4. Vinegar & cornflour/cornstarch for added stability – Add the vinegar and cornflour then beat for a further 30 seconds. Just a bit of cornflour and vinegar helps make the pavlova more structurally stable and strong so it won’t crack or collapse which is a common problem with a large traditional pavlova. Though less of a risk with mini ones, why risk it when we can take this easy precautionary measure?

  5. Thick and glossy – The meringue mixture should be thick and glossy, but just to be extra sure, do the …. 

  6. Upside down test! Flip the bowl upside down and ensure no meringue drops down. If it doesn’t, you know it’s stiff enough for sure and your mini pavs are going to be perfect. If yours drips down, keep beating!

⚠️ Pipe the meringue straight away else the fluffed egg whites start to deflate!


3. Bake

The trick to the perfect pav is to turn the oven off before the surface of the pav is fully crisp so the insides are still marshmallowy. The surface crisps up by leaving the pavs in the turn off oven for 4 hours – or even overnight.

If you bake for too long, the inside will dry out and you’ll end up with meringues (fully crisp all the way through) rather than pavs (which have the signature cloud-like soft insides).

  1. Line trays – Dab a bit of the meringue mixture on the corner of 2 trays, then cover with baking paper (parchment). The meringue will glue the paper in place.

  2. Pipe (or dollop) mounds – Transfer meringue mixture into a large piping bag fitted with a nozzle of choice. Pipe 12 – 13 mounds 6 – 7 cm / 2.5″ wide about 5 cm / 2″ tall. Exact number depends on how much your whites fluffed up by (fresher eggs = more fluff!).

    No piping bag? No problem! Just use a spoon and dollop mounds on the tray then shape.

    Size matters! You can make yours smaller if you like, and make more. But the smaller they are, the less marshmallow insides you will have ie it becomes more like a meringue. Both delicious, just depends what you’re going for!

  3. Topping nest – Use the back of a spoon to make a “nest” on the surface for the cream and toppings.

  4. Bake 1 hour 30 minutes – Place both trays in the oven and bake for 1 hour 30 minutes at 110°C/225°F (100°C) or until the surface is dry to touch and lightly crisp. If it is still sticky, keep baking. The circulation and accuracy of heat in ovens can vary so yours may take longer. (Note: Work quickly when checking, we don’t want heat to escape from the oven.)

    Because these pavs are small, we really want to be careful not to take the pavs too far else the inside will dry out (ie no marshmallow centre). Which means you’ll end up with meringues instead of pavs. Not a disaster, but not what we’re aiming for here. We want the marshmallowy insides!

  1. Cool in oven 4 hrs to overnight – Turn the oven off then leave the pavs in the oven for 4 hours or even overnight (this is what I usually do). During this step the surface of the pavs will dry up and crisp up, while the middle will stay nice and marshmallowy.

    Don’t shortcut or skip this step else you run the risk of the pavs becoming sticky instead of being dry and crisp within mere hours of making the pav. This is a high risk in the humid Aussie weather!

  2. Shelf life and storing – Once the pavs are fully cool, pull them out of the oven. They will be a very pale cream colour and delicately crisp on the outside. Handle gently as the shell is fragile.

    Store in an airtight container until required. On hot summer days, be sure to store in them in a cool, dry place. In my house, this is the downstair bathroom!

    Shelf life – Though pavs will last for a couple of days, they are best served on the day you take them out of the oven after cooling. The shell will stay dry and crisp for 2 to 3 days, but the marshmallow inside will start to deflate. It reduces by about 1/3 on Day 2.

    Also, on very hot humid days and/or if the pavs are not stored in a cool dry room, they can get sticky and chewy.

    What I do – I typically bake the night before then leave them overnight in the oven. Pop them straight into a container then use them that day at lunch or dinner.

OK – mini pavs made. Now it’s time to decorate!

Bowl of freshly whipped Chantilly cream
Whipped cream – a must have for pavlova toppings!
Putting passionfruit topping on Mini Pavlovas

As with traditional pavlovas, the mini version is also best decorated just prior to serving as the cream and juices from fruit will soft the delicate shell of the pav.

Pavlova Toppings

You can really use whatever fruit that takes your fancy, though juicy, soft fruit works best texture-wise with pavlova. Berries, mango and kiwi are common. I can’t imagine crunchy apple pieces on a delicate pav…. someone may have thoughts to the contrary!!

Here are my favourite combinations (I’m so predictable 😂):

  1. Whipped cream – A classic and essential pav topping, to act as a glue so you can pile that fruit up on your pav.

    Make-ahead stabilised whipped cream – One of my top tips to make your Christmas cooking easier, whip up your cream the day before by making stabilised whipped cream which will stay fluffy and aerated overnight (unlike ordinary whipped cream which deflates and weeps).

  2. Berries – Diced strawberries, blueberries and raspberries with a small sprig of mint and dusting of icing sugar. This is my classic.

  3. Mango and passionfruit – Diced strawberries and mangoes, finished with a spoonful of passionfruit. A terrific one when mangoes and passionfruit are in season!

  4. Kiwi – Also an excellent topping option. Either half moons or diced. Nice touch of green colour,

  5. Lemon curd or passionfruit curd – One day I’ll get my lemon and passionfruit curd recipes on my website! I would dollop the curd into the nest then pipe on a swirl of cream.

  6. Reader suggestions added to the list! Watermelon, peaches (great one!), crushed peppermint crisp (unique! Might have to try this!).

Hmm. I think that’s pretty much the only combinations I use! I’d love to know if you have any other suggestions. Please share below and I’ll add them to the list! – Nagi x

Overhead photo of mini pavlovas

Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of mini pavlovas

Mini Pavlovas

Author: Nagi
Prep: 25 minutes mins
Cook: 1 hour hr 30 minutes mins
Cooling: 4 hours hrs
Dessert
Australian, New Zealand
5 from 17 votes
Servings12 to 14 mini pavs
Tap or hover to scale
Print
Recipe video above. Mini Pavs are so cute and so practical! Easier and safer to make and transport than a large traditional pav, they have a delicate crisp shell and the signature marshmallow centre inside with slightly chewy edges – just as they should! Top with whipped cream and fruit of choice!

Ingredients

Mini Pavlovas:

  • 160 ml / 2/3 cup egg whites (5 – 6 large eggs) (Note 1)
  • 1 1/4 cups caster sugar (superfine sugar)
  • 2 1/2 tsp cornflour / cornstarch (Note 2)
  • 1 tsp white vinegar (Note 2)

Whipped cream:

  • 1 1/2 cups heavy/thickened cream (whipping cream), COLD
  • 1/2 cup mascarpone, OPTIONAL for stabilising (Note 3)
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Toppings – choose:

  • Strawberries, mangoes – diced into 1cm / 1/3" cubes
  • Blueberries, raspberries, kiwi sliced, passionfruit pulp
  • Small mint sprigs
  • Icing sugar / powdered sugar , for dusting

Instructions

Mini Pavlovas:

  • Egg whites – Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).
  • Preheat oven to 150°C / 325°F (all oven types).
  • Add sugar – In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.
  • Beat 8 minutes – Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.
  • Line tray – Dab a bit on the corner of 2 trays then cover with baking paper (parchment).
  • Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 – 13 mounds 6 – 7 cm / 2.5" wide about 5 cm / 2" tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavs should end up about 4 cm / 1.6" high.
  • Bake 1 hour 30 minutes – Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky – exact times may vary. (Note 4)
  • Cool in oven – Turn oven OFF and leave to fully cool for 4 hours or overnight around 10 hours (I usually do this).
  • Airtight container – As soon as the pavs are fully cool, store in an airtight container in a cool, dry place until required. (Note 6)
  • Cream – Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 – 3 minutes with hand held beater).
  • Decorate – Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.

Recipe Notes:

1. Egg Whites:
  • For best results, use fresh eggs
  • DO NOT use carton egg whites – it doesn’t fluff up nearly as well
  • Separate the egg whites from the yolks while fridge cold (it’s easier to do than with warm eggs)
  • Measure out the egg whites until you have 2/3 cup (160 ml), usually 5 to 6 eggs. Why measures? Because it turns out not all eggs are the same size…. So annoying right? Someone needs to have a talk to chickens! 😂
  • Leave whites for 30 minutes to take out the fridge chill, cold eggs don’t fluff as well. 
2. Vinegar & cornflour/cornstarch – Helps stabilise pav and avoid cracks. For vinegar just use plain white vinegar. Not anything fancy!
3. Mascarpone for stabilising whipped cream – If you add this, it will stabilise the whipped cream so you can whip it the day before and it stays fluffy. Store in a piping bag for ease of storage and use the next day, else in an airtight container but do NOT stir before spooning onto pavs (this will deflate it ia bit). For more information, read here about stabilised whipped cream.
4. How to check the Pav is ready – Bake time can vary depending on how well heat distributes in your oven. Goal: dry, lightly crispy shell. The shell will dry out further as it cools in the oven, whilst the centre stays marshmallowy.
5. Meringue nests – For fully crisp meringue nests (ie no chewy / fluffy insides), pipe a spiral base then 2 layers around the edge (the wall), see photo in post. Bake per recipe for 2 – 2.5 hours until they are fully crisp (pick up and check base) then cool per recipe in the oven. This will make them fully crisp all the way through. Shelf life – 3 to 5 days, in an airtight container in a cool, dry place.
6. Storage –  Store in an airtight container as soon as you take them out of the oven and they are fully cooled. If pavs are exposed to heat and humidity, the surface may get sticky and chewy.
Best served on the day you take them out of the oven after cooling. The shell will stay dry and crisp for 2 to 3 days, but the marshmallow inside will start to deflate. It reduces by about 1/3 on Day 2.
Assemble just prior to serving because the cream will soak into the pav.
Keywords: Mini pavlova
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

When Dozer was on TV again!!! I was his side kick, just doing a little food demo (Never Ending Meringue Tart!).

It started out very promising, Dozer looking adorably festive with his little elf hat perched on the Dozer Podium next to the cooking bench…..

Dozer Studio 10

Oh look, there I am, looking so tall and gazelle-like next to good looking TV hosts – story of my life these days!

Dozer Studio 10

As for Mr Dozer, used to being the star of the show these days, lost interest the moment the cameras swung away from him and turned towards me. And promptly fell asleep. On live television.

Dozer Studio 10

Followed by refusing to make his own way off the Dozer Podium (let me remind you, he is 40kg / 80lb!!):

Dozer Studio 10

Dozer, you are lucky I love you so darn much. Nobody else would put up with your attitude!!!

And that was the final cookbook TV appearance for 2022. Dozer, you are the best publicity tour wing-mandog any girl could ask for.

Thank you for being a smoochy, cuddly support all those times I was so nervous before stepping out in front of the cameras! Thank you for the laughs with your un-intentional antics, for putting smiles on the face of the TV crew when you waddled up for a pat and your unconditional, unwavering loyalty.

Love you, Dozer! – Nagi x

Previous Post
My best make-ahead Christmas recipes
Next Post
Annual Christmas Selfie (Fail) 2022

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Mini chocolate cakes

Mini chocolate cakes

Freshly made Melting Moments

Melting Moments

Overhead photo of Bursting Blueberry Crumb Cake

Bursting Blueberry Crumb Cake

More Sweet

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




102 Comments

  1. Barbie Suckling says

    December 7, 2023 at 4:52 pm

    Can I double the recipe?

    Reply
  2. Michelle says

    September 10, 2023 at 3:19 am

    Fabulous! Been making the regular sized Pav for years and just tried these minis. They impress! I forgot the cornflour and vinegar and stressed but they came out lovely. Thank you Nagi for another delicous recipe!

    Reply
  3. Maureen says

    April 25, 2023 at 6:34 pm

    I would like to make the Mini Pavs slightly smaller (2″) for finger food for a dessert board for my grandson’s birthday. Would the cooking time still be the same or slightly reduced?
    Thanks.

    Reply
  4. Nika says

    January 27, 2023 at 4:10 pm

    Hello. Can I use less sugar? It seems too sweet to me.

    Reply
    • Nagi says

      February 11, 2023 at 8:44 pm

      Unfortunately not, the pav will come out sticky instead of crisp 🙂

      Reply
  5. Barbara T says

    January 25, 2023 at 2:55 am

    What do you do with all those leftover egg yolks? Do you have some recipes that use them?

    Reply
    • Tess says

      February 22, 2023 at 3:18 pm

      I made the chocolate custard cake, which made amazing. Takes 5-6 yolks

      Reply
      • Tess says

        February 22, 2023 at 3:19 pm

        Sorry just double checked and it’s 6-7 yolks. I made that first then used my leftover whites to make Pavlova

        Reply
  6. Antoinette says

    January 13, 2023 at 5:15 pm

    Hi Nagi
    I would love to try these. Is it necessary to have a stand mixer for this recipe. I only use an electric beater for all my baking. Every recipe I’ve tried has been an amazing success. You never fail to impress. 🤩

    Reply
  7. Elza says

    January 7, 2023 at 1:20 am

    5 stars
    This was the most amazing Christmas dessert – I didn’t have time for a trial run, and it worked out absolutely perfectly! I used different toppings, and gold dust with mint leaves – too pretty! And the leftovers were taken away by guests and were still good (although a little soft) 4 days later!

    Reply
  8. Monica says

    January 4, 2023 at 10:04 pm

    5 stars
    Hello Nagi,
    I would love to know your variation for these mini pavlovas with chocolate swirled through. Would you melt chocolate first or use chunks that melt when they’re cooked?

    Reply
  9. Suzie says

    January 1, 2023 at 3:59 pm

    Hi Nagi, I have not made your mini pavlova recipe yet.
    Would I be able to do half the recipe and make 6 mini pavlovas?

    Reply
  10. Lisa says

    December 28, 2022 at 1:06 pm

    5 stars
    Hi Nagi, I have tried many many pavlova recipes in recent years but have failed to make the perfect Pavlova until now. I blamed it on my oven, but obviously not the case!! I managed to make 3 lots of pavlovas including minis in the last week, it turned out perfectly each time. Thank You!

    Reply
  11. Tammara says

    December 27, 2022 at 11:00 pm

    5 stars
    Yum! I ate this dessert every day when I visited New Zealand! Haven’t found a good recipe, until now. This dessert brings back fond memories, can’t wait to make it for the NY celebration. Your recipes are always lovely.

    Reply
  12. Audrey says

    December 27, 2022 at 3:25 pm

    5 stars
    Love this. Going to cook them a bit longer though so they last longer. And I’ve always loved crushed peppermint crisp to top. (I used to love being the one to crush them, get all your anger out on them haha)

    Reply
  13. Annie says

    December 25, 2022 at 1:17 am

    Hi Nagi,
    I used the Metric version of your recipe which says 150g sugar. But the Cups version says 1 1/4 cups which is (depending which conversion you use) between 250 and 275g sugar. Is 150g a mistake? I’ve just put mine in the oven and thought the sugar went in way too quickly and am a bit confused. It’s 10 o’clock on Christmas Eve so I’ll work something out but just thought I’d check. Have a Merry Christmas!

    Reply
  14. Suzi Lloyd says

    December 24, 2022 at 5:39 pm

    5 stars
    Just going to pop a cheeky 5 stars on all the recipes of yours I have used this Christmas! Thanks again Nagi you are a Wonder Woman and this website is my happy place.

    Reply
  15. Ruby says

    December 24, 2022 at 3:06 pm

    Not sure if anyone has already asked this but do we leave the pavs to cool in a fully closed oven or do we leave the door slightly ajar? Just wondering if a fully closed oven would cause the pavs to sweat a bit. Although, I guess a slightly open door could cause the pavs to crack. Any info re oven door query greatly appreciated! 🙂

    Reply
    • Ruby says

      December 24, 2022 at 5:41 pm

      All good! I just checked the recipe for the regular-sized pavlova and it specifies cooling it with the oven door closed, so I think it’s safe to assume the same for the mini pavs. Happy baking, all!

      Reply
  16. MM says

    December 24, 2022 at 11:07 am

    If I need the oven straight after the 1.5 hours – is cooling on the bench next best option?

    Reply
  17. Tiffany says

    December 24, 2022 at 7:54 am

    I tried your other pavlova and it was THE BEST one I have made in my life. I grew up in and Australia, now in Canada and I love making pavs! I was wondering how many mini pavlovas this makes. Could I make exactly 8 with this recipe? Thanks!

    Reply
  18. Maevis Reilly says

    December 24, 2022 at 3:24 am

    Hi Nagi. I’m Irish living in the US. I’ve been making pavlovas for years with mixed results. I started using your recipe about a year ago with amazing results every time, so thank you. Do you have a chocolate pavlova recipe that you can share. I’ve made them in the past but not always a success as the center can seem like it’s not cooked but the outside is crisp. Thank you

    Reply
  19. Jo says

    December 22, 2022 at 11:24 am

    Hi Nagi, why does no one ever show you the scraping down of the bowl, I seem to be a disaster in the making for Pavs! Nagi, do you scrape down the sides of the bowl for the inevitable sugar spray… or do you leave it and only take the white mix from the middle of the bowl ? I have yet to perfect a Pav and every year my Mum requests one for her birthday (on Christmas Eve) and every year I have numerous attempts at !!! Please help !!!

    Reply
    • Nagi says

      December 23, 2022 at 7:11 pm

      Because you don’t need to it you have a stand-mixer! No need to scrape for Pav. Scrape the bowl clean when taking the meringue out! If you use caster sugar, add gradually and beat per my directions, there should be no spray left on the sides of the bowl. If there is a need to scrape down the sides of a bowl, I include it in the recipe directions. Hope you give this a go! N x

      Reply
  20. Rachel says

    December 20, 2022 at 6:30 pm

    Hi Nagi, can you please clarify the amount of egg white needed. Is it 1/2 cup, 125ml as shown on the video, also mentioned in your 3 pavlova tips and under the picture of the whites in the measuring jug or 2/3 cup, 160ml as per the recipe? I’m thinking the later but can you confirm please, thank you 😊

    Reply
    • Nagi says

      December 23, 2022 at 7:34 pm

      Sorry Rachel, had a shocker! It’s 2/3 cup. I’ve updated everywhere now. Sorry sorry! N x

      Reply
    • Nagi says

      December 21, 2022 at 7:30 am

      Hiii Rachel! So sorry for the confusion, I just wrote a clearer explanation above the video. 🙂 1/3 cup whites, 12-13 pavs, 1.5 hrs bake time. That is The Perfect Mini Pavs. (And I can’t tell you how many batches we made to confirm that!!! It was a hard slog). N x

      Reply
      • Anita Genca says

        December 25, 2022 at 12:42 am

        So I grew up in Australia and moved to the US as a young adult. I was always fearful of making pavlova because I was afraid it wouldn’t live up to my expectations. I would have my sister in law bring pavlova mixes when she would visit. (I feel like she was secretly shaming me ..,lol) she encouraged me to try it on my own. Your recipe is fantastic! I made the mini ones and they came out perfect! Granted I didn’t pipe them (there was already enough self imposed stress for them to be perfect) but nonetheless they came out great. Next time I will pipe them! Thank you so much for all your prep and trial work you do to present us the perfect recipes! You rock! Merry Christmas!

        Reply
      • Rachel says

        December 21, 2022 at 12:00 pm

        Nagi, do you mean 2/3 cup? That is what the recipe card says 😊

        Reply
        • Nagi says

          December 22, 2022 at 7:04 am

          OMG Rachel I am having a SHOCKER yes I mean 2/3 cup as recipe is written! 😭😭😭 OMG I need to go have another coffee

          Reply
          • Rachel Ricciuto says

            December 22, 2022 at 9:34 am

            😂😂😂 oh Nagi! You’ve been so busy! You need a holiday 😘 thank you for clarifying and Merry Christmas xx

Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!