Mini Pavlovas
Prep time
Cook time
Total time
These mini pavlovas are perfect for a light dessert.
Recipe type: Dessert
Cuisine: Australian
Serves: 4
  • 3 egg whites at room temperature
  • 155 grams caster sugar (3/4 cup superfine sugar)
  • ⅛ teaspoon cream of tartar
  • 1 cup whipped cream (directions on how to make chantilly whipped cream)
  • 2 passionfruit
  • 2 kiwi fruit
  1. Preheat oven to 120C/250F
  2. Whisk the sugar and cream of tartar in a small bowl
  3. Add egg whites to bowl of a stand mixer with the balloon whisk attached (you can use a hand mixer as well) and whisk at medium speed until the eggs begin to look foamy.
  4. Add the sugar mixture slowly at medium speed until all is incorporated.
  5. Increase the mixer speed to high and whisk until you can put a little bit of the mixture between your fingers and you don't feel the sugar crystals.
  6. Line a baking sheet with baking paper.
  7. Place mixture in a piping bag or plastic bag with the corner cut and place the tip near the paper and squeeze until you have a small mound. This mixture will make four small mounds.
  8. Then take a knife (I used a palette knife) and flatten the top and make swirls around the sides. The swirls help to keep the meringue upright.
  9. Bake for 30 minutes and then turn the oven off until cool.
  10. When cool, remove from the paper and place on serving plates.
  11. Top with whipped cream, then kiwi fruit and then passion fruit.
Recipe by Orgasmic Chef at