Mini Heart Pavlovas are sweet little cloud-like meringue treats perfect for showing a bit of love with dessert. They’re crisp on the outside and soft and marshmallowy inside, all shaped into charming heart forms that make any occasion feel special. Topped with fresh berries and a dollop of cream, they’re as pretty as they are delicious.
I love making these when I want to surprise someone with something homemade but not too fussy. The fun heart shapes always bring a smile, and it feels like a tiny celebration in every bite. Plus, they’re light and fresh, so they’re great as a sweet finish after a heavy meal.
One of my favorite ways to serve Mini Heart Pavlovas is with a mix of strawberries and blueberries, and a little whipped cream on top that melts into the meringue just a bit. They’re perfect for Valentine’s Day, anniversaries, or just a thoughtful treat to brighten up your day. I think these little pavlovas are proof that desserts don’t always have to be complicated to feel super special.
Key Ingredients & Substitutions
- Egg whites
- Room temperature egg whites whip better and give you more volume. If you only have cold eggs, let them sit out for 30 minutes before starting.
- Sugar
- Granulated white sugar helps create a glossy, crisp meringue shell. You can swap with superfine sugar if you have it, as it dissolves even more easily.
- Vinegar and cornstarch
- These stabilize the meringue and keep the inside soft and marshmallowy. White vinegar is best, but lemon juice works in a pinch.
- Heavy cream
- Fresh heavy whipping cream makes the topping rich and creamy. You can use coconut cream for a dairy-free option.
- Fresh berries
- Strawberries, blueberries, raspberries, and currants add color, sweetness, and a fresh tang. Frozen berries aren’t recommended because they release too much juice.
How Do You Get the Pavlovas Crispy Outside and Soft Inside?
Getting this perfect texture is all about gentle, slow baking and cooling:
- Bake the pavlovas at a low temperature around 250°F (120°C) for over an hour. This dries out the outside to a crisp shell without browning or burning.
- After baking, turn off the oven but leave the pavlovas inside with the door closed. This cooling process helps them set and stop cracking.
- Don’t open the oven door while baking, as sudden temperature changes can cause cracking.
- Finally, be gentle when transferring them; the shells are fragile but the inside will be soft and marshmallowy.
Following these steps will help you make mini pavlovas that are beautifully crisp on the outside and tender inside—just like a little cloud!
Equipment You’ll Need
- Baking sheet – to bake the pavlovas evenly and catch any drips.
- Parchment paper – makes it easy to shape the hearts and prevents sticking.
- Electric mixer or stand mixer – helps you whip egg whites to stiff peaks quickly.
- Spatula – perfect for gently folding vinegar, cornstarch, and vanilla without deflating the meringue.
- Spoon or piping bag – to shape the heart pavlovas neatly on the baking sheet.
- Whisk or electric beaters – for whipping the cream until soft peaks form.
Flavor Variations & Add-Ins
- Add a teaspoon of lemon zest to the meringue for a bright, citrus twist that pairs well with berries.
- Top with passion fruit pulp instead of berries to add a tart, tropical flavor.
- Fold in a little cocoa powder into the meringue for a chocolatey pavlova base.
- Swap fresh berries for poached pears and a drizzle of caramel sauce for a cozy fall version.
Mini Heart Pavlovas
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200 grams) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Fresh strawberries, sliced
- Fresh blueberries
- Fresh raspberries
- Fresh red currants (optional)
- Fresh mint or small basil leaves for garnish
- Raspberry or strawberry sauce for drizzling (optional)
How Much Time Will You Need?
Overall, plan for about 2 to 3 hours. The baking takes about 1 hour 15 minutes to 1 hour 30 minutes, and then the pavlovas need to cool completely for at least 1 hour (or overnight for best texture). Preparing and whipping the cream and assembling the pavlovas will take about 15-20 minutes.
Step-by-Step Instructions:
1. Prepare and Shape the Meringue:
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Lightly draw heart shapes on the parchment as guides. In a clean, dry bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, whisking on high until stiff, glossy peaks form with fully dissolved sugar. Gently fold in vinegar, cornstarch, and vanilla.
2. Bake the Pavlovas:
Using a spoon or piping bag, form the meringue within each heart outline on the parchment. Smooth edges and create a slight hollow in the center to hold toppings later. Bake for 1 hour 15 minutes to 1 hour 30 minutes until crisp outside. Turn off the oven but leave pavlovas inside to cool completely for at least 1 hour or overnight.
3. Whip Cream and Assemble:
While pavlovas cool, whip heavy cream with powdered sugar and vanilla until soft peaks form. Carefully transfer cooled pavlovas to a serving plate. Top each heart with whipped cream, then arrange fresh berries on top. Garnish with mint or basil leaves, and drizzle raspberry or strawberry sauce around the plate if you like. Serve immediately and enjoy your delightful mini heart pavlovas!
Can I Use Frozen Egg Whites for Pavlovas?
Yes, you can! Make sure to thaw frozen egg whites completely in the fridge overnight and bring them to room temperature before whipping. This helps achieve the best volume and texture.
How Should I Store Leftover Pavlovas?
Store leftover pavlovas in an airtight container at room temperature for up to 2 days. Avoid refrigerating them before serving, as moisture can make them soggy. Add whipped cream and fresh fruit just before serving.
Can I Make Pavlova Shells Ahead of Time?
Absolutely! Bake and cool the meringue shells ahead, then store them in an airtight container at room temperature for up to 3 days. Assemble with cream and fruit right before serving for the best texture.
What Can I Use Instead of White Vinegar?
If you don’t have white vinegar, lemon juice is a great substitute. Use the same amount (1 tsp) to help stabilize the meringue and keep it light and fluffy inside.