Mini Heart Pavlovas are delightful little treats that bring smiles with their crisp edges and soft, marshmallowy centers. These sweet meringue cookies are shaped like hearts, making them perfect for special occasions or just a fun way to surprise someone you care about. Topped with fluffy whipped cream and fresh berries, they are both light and full of fresh flavors.
I love making these mini pavlovas because they feel like little pieces of happiness on a plate. The best part is watching the meringue come out perfectly crisp on the outside while still being soft inside—it’s such a neat texture contrast! I usually make a batch ahead of time and then add the cream and berries just before serving so they stay fresh and pretty.
Whenever I share these mini heart pavlovas, everyone seems to brighten up right away—they’re small but pack a lot of joy in every bite. Whether it’s for Valentine’s Day, a birthday, or just a sweet surprise after dinner, they bring a lovely, homemade touch that’s hard to beat.
Key Ingredients & Substitutions
Egg Whites: Use fresh eggs at room temperature for better volume when whisking. If you’re out of fresh eggs, pasteurized liquid egg whites work, but fresh is best for meringue stability.
Sugar: Granulated sugar dissolves well in egg whites. You can use caster sugar if available—it dissolves faster and can result in a smoother meringue.
White Vinegar & Cornstarch: These help stabilize the meringue and keep it soft inside. If no vinegar, lemon juice can be a mild substitute. Cornstarch is important for texture, so try not to skip it.
Vanilla Extract: Adds a lovely aroma but can be swapped for almond or lemon extract if you want a twist on flavor.
Whipping Cream: Heavy cream whips best when cold. For a lighter option, try coconut cream (chilled), but it changes the flavor.
Fresh Berries: Raspberries, blueberries, and red currants add fresh tartness. Feel free to use strawberries, blackberries, or even kiwi for variety.
How Can You Make Perfectly Crisp Yet Soft-Inside Pavlovas?
Balancing a crisp outer shell with a soft center is the key challenge. Here’s how to get it right:
- Whipping meringue: Beat egg whites until stiff peaks form. Slowly add sugar to dissolve it fully—test by rubbing between fingers; no graininess means you’re set.
- Stabilizing: Fold in vinegar and cornstarch gently to keep the meringue fluffy but stable.
- Shaping: Pipe onto parchment using a stencil or guide to make consistent heart shapes with a small well in the middle for cream and berries.
- Baking: Bake low and slow at 250°F (120°C) for about 75 minutes for crispness outside without browning too much.
- Cooling: Turn off the oven and leave pavlovas inside with the door ajar. This prevents sudden temperature changes that cause cracks.
By following these steps, you’ll get beautifully crisp and delicate pavlovas with soft, marshmallow-like insides every time.
Equipment You’ll Need
- Electric mixer or stand mixer – makes whipping egg whites to stiff peaks easy and fast.
- Baking sheet – a flat surface to bake your pavlovas evenly.
- Parchment paper – prevents sticking and helps shape the hearts.
- Piping bag with a large round or star tip – helps you create neat, pretty heart shapes.
- Mixing bowls – for whisking egg whites and whipping cream separately.
- Spatula – for gently folding in ingredients without deflating the meringue.
Flavor Variations & Add-Ins
- Swap mixed berries for tropical fruits like mango and kiwi for a fresh, vibrant twist.
- Add a few drops of rose water or orange blossom to the whipped cream for a delicate floral flavor.
- Mix finely chopped toasted nuts like almonds or pistachios into the whipped cream for added crunch.
- Top with a drizzle of chocolate sauce or passion fruit pulp to add richness or tangy contrast.
How to Make Mini Heart Pavlovas?
Ingredients You’ll Need:
For The Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch (cornflour)
- 1 tsp vanilla extract
For The Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipping cream)
- ½ tsp vanilla extract (for whipping cream)
- Fresh mixed berries (raspberries, blueberries, red currants)
- Optional: crushed pistachios or edible flower petals for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 1 hour 15 minutes for baking, and some additional time for cooling (about 1 hour recommended). Overall, plan around 2.5 to 3 hours including cooling and assembly.
Step-by-Step Instructions:
1. Preparing The Oven and Baking Sheet:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. On the parchment, draw small heart shapes to use as guides for piping the meringue.
2. Making The Meringue:
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time while whisking on high speed until stiff, glossy peaks form and sugar is dissolved (check by rubbing a little meringue between your fingers — it should feel smooth, not grainy).
Gently fold in the vanilla extract, white vinegar, and cornstarch using a spatula, being careful not to deflate the meringue.
3. Piping and Baking:
Fill a piping bag fitted with a large star or round tip with the meringue. Pipe heart shapes on the parchment, following your guides, building a little well in the center to fill later.
Bake in the oven for 1 hour 15 minutes until crisp on the outside. Turn off the oven and let the pavlovas cool inside with the oven door slightly open to avoid cracks.
4. Whipping The Cream:
Once the pavlovas are cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
5. Assembling and Serving:
Spoon or pipe the whipped cream into the center of each heart-shaped pavlova. Top generously with fresh mixed berries and garnish with crushed pistachios or edible flowers if you like.
Serve immediately, and enjoy your light, crispy, and fruity mini heart pavlovas!
Can I Make Mini Heart Pavlovas Ahead of Time?
Yes! Bake the meringue shells ahead and store them in an airtight container at room temperature for up to 2 days. Add the whipped cream and fresh berries just before serving to keep everything fresh and crisp.
Can I Use Frozen Berries for Topping?
Frozen berries can work, but thaw them completely and drain any excess moisture before adding. Too much liquid can make the pavlovas soggy.
What If I Don’t Have a Piping Bag?
No worries! You can carefully spoon the meringue onto the parchment paper and shape it into hearts with the back of a spoon. It might not be as precise but will still taste delicious.
How Should I Store Leftover Pavlovas?
Store leftover pavlova shells separately in an airtight container at room temperature to keep them crisp. Once assembled with cream and fruit, enjoy within a few hours, as the cream can make the meringue soft over time.
