Mini Heart Pavlovas
Mini Heart Pavlovas are light, airy meringue treats shaped like little hearts, perfect for showing someone you care. They’re crisp on the outside and soft on the inside, topped with…
By Ava
•
•
Reading time: 7 min
Tip: save now, make later.
Mini Heart Pavlovas are light, airy meringue treats shaped like little hearts, perfect for showing someone you care. They’re crisp on the outside and soft on the inside, topped with fluffy whipped cream and fresh berries that add a pop of color and sweetness. These petite desserts are as pretty as they are delicious, making them a sweet way to celebrate special moments or just brighten up your day.
I love making these mini pavlovas because they’re fun to decorate and don’t take much time. The way the meringue melts in your mouth and combines with the creamy topping always brings a smile. If you want a little extra flair, try adding a sprinkle of chocolate shavings or a drizzle of berry sauce — it’s those small touches that make the dish feel even more special.
These mini heart pavlovas are perfect for sharing at a cozy dinner or as a surprise treat for someone you love. I often make them when I want something sweet but not too heavy, and they always disappear quickly! Whether it’s Valentine’s Day, a birthday, or just because, these charming little desserts never fail to impress.
Key Ingredients & Substitutions
Egg Whites: Room temperature egg whites whip better for a fluffy, stable meringue. If you’re short on fresh eggs, pasteurized liquid egg whites work too but may need longer whipping.
Sugar: Granulated sugar dissolves slowly, so add it gradually to get stiff, glossy peaks. You can replace with superfine sugar if you have it—it dissolves even easier.
Vinegar & Cornstarch: These stabilize the meringue, keeping it crisp outside but soft inside. You can swap white vinegar with lemon juice if needed.
Raspberry Puree: Adding this gently creates a pretty swirl without losing meringue volume. Frozen berries blended and strained work great if fresh aren’t available.
Heavy Cream & Powdered Sugar: Powdered sugar sweetens the cream without graininess. Coconut cream is a nice dairy-free option for whipping here.
Berries & Mint: Fresh raspberries and blueberries add color and freshness. Feel free to switch to strawberries or blackberries. Mint leaves brighten the look and flavor but can be skipped.
How Do I Get That Perfect Crisp Outside and Soft Inside Pavlova Texture?
This texture is all about baking low and slow, plus careful cooling.
- Preheat oven and draw heart guides for even shapes.
- Once you shape the meringue, bake at 225°F (110°C) for 75-90 minutes—slow drying is key for a crisp shell.
- After baking, turn off the oven but leave pavlovas inside with the door ajar to cool gradually; this prevents cracks.
- Avoid opening the oven during baking to keep even heat.
Taking your time with these steps gives you the lovely shell that shatters gently and the soft center inside, perfect for adding whipped cream and berries.
Equipment You’ll Need
- Baking sheet – to hold your pavlovas while baking without leaks or spills.
- Parchment paper – helps prevent sticking and makes cleanup easy.
- Mixing bowl – a clean, dry bowl is key for whipping egg whites to stiff peaks.
- Electric mixer or stand mixer – makes whipping egg whites faster and fluffier.
- Spatula – for gently folding in vinegar, cornstarch, and raspberry puree without deflating the meringue.
- Spoon or piping bag – helps you shape the pavlovas neatly into hearts.
- Whisk or hand mixer – for whipping the cream smoothly to soft peaks.
Flavor Variations & Add-Ins
- Swap raspberry puree with passion fruit or mango puree for a tropical twist and bright color.
- Mix in finely chopped pistachios or toasted coconut flakes into the whipped cream for crunch and nuttiness.
- Use mascarpone mixed into the whipped cream for extra richness and creaminess.
- Top with sliced strawberries or kiwi instead of berries for a different fresh fruit flavor.
Mini Heart Pavlovas
Ingredients You’ll Need:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract (optional)
- 1 cup heavy cream
- 2 tbsp powdered sugar (for whipped cream)
- 1/2 cup raspberry puree or coulis (for marbling and topping)
- Fresh raspberries (about 12)
- Fresh blueberries (about 8)
- Fresh mint leaves for garnish
- Dried edible rose petals for decoration (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and shape, 1 hour 15 minutes to 1 hour 30 minutes to bake, and additional time to cool completely in the oven. Plan for about 2 hours total, including chilling time, to get perfect pavlovas ready for serving.
Step-by-Step Instructions:
1. Preheat oven and prepare baking sheet:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Use a heart-shaped stencil or draw four hearts freehand on the parchment to guide your pavlovas, helping you shape them evenly.
2. Make the meringue base:
In a clean and dry mixing bowl, beat the egg whites on medium speed until soft peaks appear. Gradually add sugar one tablespoon at a time, beating on high speed after each addition. Continue until the mixture is thick, glossy, and holds stiff peaks, indicating that the sugar has dissolved completely.
3. Add stabilizers:
Gently fold in white vinegar, cornstarch, and vanilla extract (if using) using a spatula. This will strengthen the meringue and help it keep its shape while baking.
4. Shape the heart pavlovas:
Divide the meringue into two parts. Fold raspberry puree gently into one portion to create a marbled pink effect without fully mixing—keep a nice swirl pattern. Using a spoon, shape the plain meringue into two hearts on the parchment, and shape the marbled meringue into two hearts as well. Smooth the tops and create small indentations in the center to hold the whipped cream later.
5. Bake:
Place the meringues in the oven and immediately reduce the temperature to 225°F (110°C). Bake for 1 hour 15 minutes to 1 hour 30 minutes until the pavlovas are crisp on the outside. Turn off the oven and leave the pavlovas inside to cool completely with the door slightly ajar; this slow cooling prevents cracks and keeps the inside soft.
6. Prepare whipped cream:
Whip the heavy cream with powdered sugar until soft peaks form, ready for topping the pavlovas.
7. Assemble:
Once cooled, spoon or pipe the whipped cream into each heart’s center. Top with fresh raspberries, blueberries, and place a fresh mint leaf on each for a fresh touch.
8. Garnish and Serve:
Optionally, sprinkle dried edible rose petals around the pavlovas on the serving plate for a lovely decoration. Serve immediately and enjoy your delightful mini heart pavlovas!
Can I Use Frozen Egg Whites for This Recipe?
Yes, but make sure they are fully thawed and at room temperature before whipping. Thaw frozen egg whites in the fridge overnight or in a sealed bag submerged in cold water, then bring to room temperature for best results.
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 assembling, as moisture can make them soggy. Assemble just before serving for the best texture.
Can I Substitute Raspberry Puree with Another Fruit?
Definitely! You can use passion fruit, mango, strawberry, or any fruit puree you like to create different flavors and colors. Just fold it gently into the meringue to keep a marbled effect.
Is It Possible to Make Pavlovas Ahead of Time?
Yes! You can bake the meringues a day ahead and keep them in an airtight container at room temperature. Add whipped cream and fresh berries right before serving to maintain their crispness and freshness.