Mini Cranberry Pavlovas
Mini Cranberry Pavlovas are delightful, airy meringue desserts that combine a crunchy exterior with a soft, marshmallow-like center. Topped with vibrant cranberry compote and fluffy whipped cream, these treats are not only visually stunning but also offer a perfect balance of sweet and tart flavors. Ideal for festive occasions or a fancy weeknight dessert, they’re sure to impress anyone who takes a bite.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Classic
Ingredients
Scale
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 cup fresh cranberries
- 1/2 cup granulated sugar (for compote)
- 1/4 cup water
- 1 cup heavy cream
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add caster sugar, whipping until glossy stiff peaks form.
- Gently fold in cornstarch and vinegar until fully incorporated.
- Spoon meringue onto the parchment paper in three-inch rounds.
- Bake for about 90 minutes until dry on the outside; let cool in the oven.
- For the compote, combine cranberries, granulated sugar, and water in a saucepan over medium heat until cranberries burst and mixture thickens (10-15 minutes).
- Whip heavy cream until soft peaks form.
- Assemble by topping each meringue with whipped cream and warm cranberry compote.
Nutrition
- Serving Size: 1 pavlova (50g)
- Calories: 136
- Sugar: 21g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 166mg
Keywords: To customize, swap cranberries for other fruits like raspberries or strawberries. You can flavor the whipped cream with citrus zest for an extra zing.