Mini Pavlova Hearts with Cream
Highlighted under: Baking & Desserts
I absolutely adore making Mini Pavlova Hearts with Cream. They are a delightful addition to any dessert table, and the combination of crispy meringue with soft, whipped cream is simply irresistible. The process of whipping the egg whites until they're perfectly glossy and then shaping them into heart forms brings out my inner baker. These charming treats are the perfect way to celebrate love, friendship, or just indulge in something sweet and delightful. Plus, they’re surprisingly easy to make, inviting everyone to join in the fun!
When I first attempted to create these Mini Pavlova Hearts, I found it fascinating how the meringue transforms in the oven. Initially, they puff up and then settle into their iconic shape. I discovered that ensuring my mixing bowl and whisk are grease-free made all the difference in achieving that perfect glossy finish. It’s a little trick that makes a big impact!
I also learned that letting the meringue cool completely in the oven not only prevents cracking but also enhances the texture. These tips elevate the experience of enjoying these delicate treats even more, bringing joy to every bite.
Why You'll Love This Recipe
- The delicate crunch paired with fluffy cream makes each bite heavenly.
- They’re beautifully presented and perfect for any occasion.
- You can easily customize the toppings with your favorite fruits.
Mastering Meringue
Creating the perfect meringue is all about precision and patience. Ensure your mixing bowl and beaters are completely clean and free from grease; even a tiny bit can hinder the meringue's ability to whip up properly. Whip the egg whites at medium speed until they turn foamy, which typically takes about 2 minutes. Gradually adding the granulated sugar one tablespoon at a time ensures it dissolves completely, enabling the formation of stiff, glossy peaks that are essential for a stable meringue.
Incorporating the cornstarch and vinegar is crucial for achieving a tender interior while maintaining the outer crisp. The cornstarch helps stabilize the meringue, preventing it from collapsing as it cools, while the vinegar imparts a slight acidity, which balances the sweetness and enhances the flavor of the meringues. If you notice the mixture appearing grainy or not holding its structure, revisit your whipping technique; under-whipped meringue will not achieve the desired fluffiness.
Customization and Presentation
One of the beautiful aspects of Mini Pavlova Hearts is their versatility in customization. While fresh berries like strawberries, raspberries, or blueberries provide a vibrant color and tangy flavor, you can also experiment with other toppings such as passion fruit, kiwi, or even a drizzle of chocolate. Limes or citrus zest can amplify the freshness, creating exciting flavor profiles that can elevate this dessert to new heights. Don't hesitate to let your creativity shine by mixing and matching fruit for aesthetic appeal.
When assembling your pavlovas, make sure the whipped cream is light and airy. To ensure a perfectly smooth dollop, use a spatula or a piping bag with a star tip for a professional touch. A sprinkle of powdered sugar over the assembly adds a finishing touch, making the pavlovas look truly special. These mini desserts are not only sweet treats but also charming centerpieces for any dessert table due to their heart shape and colorful toppings.
Ingredients
Ingredients for Mini Pavlova Hearts:
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 tablespoon white vinegar
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh berries (strawberries, raspberries, or blueberries) for garnish
Enjoy decorating your mini pavlovas!
Instructions
Instructions:
Prepare the Oven
Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and draw small heart shapes as a guide for your meringues.
Make the Meringue
In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form. Mix in the vanilla extract, cornstarch, and vinegar until well combined.
Shape the Hearts
Spoon the meringue onto the parchment paper hearts, forming a nest shape with an indentation in the center.
Bake
Bake the meringues for about 90 minutes or until they are dry and can easily lift off the parchment. Turn off the oven, crack the door open, and let them cool completely.
Whip the Cream
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Assemble the Pavlovas
Once cooled, dollop whipped cream onto each meringue and top with fresh berries.
Serve immediately for the best taste!
Pro Tips
- Making sure all your utensils are completely dry and free of grease will help achieve the best meringue texture. Avoid opening the oven door while baking to prevent cracks.
Make-Ahead Tips
Mini Pavlova Hearts can be prepared ahead of time, which is a great advantage for parties or gatherings. The meringues can be baked one to two days in advance and stored in an airtight container at room temperature. This keeps them crisp until you're ready to serve. Just make sure to keep them away from humidity as it can compromise their texture.
The whipped cream can also be prepared and stored in the refrigerator for up to 24 hours, but it's recommended to assemble the pavlovas just before serving to maintain the integrity of the cream and meringue. If you're planning an event, consider prepping the components separately to streamline the assembly process.
Serving Suggestions
These Mini Pavlova Hearts shine when served with a cup of tea or coffee, making them a perfect addition to afternoon tea or celebrations. For a festive touch, consider serving them on a tiered dessert stand, enhancing the visual appeal and allowing guests to easily reach for their favorite flavors.
For a sumptuous twist, drizzle a little chocolate sauce or caramel over the cream and berries before serving. This additional layer of flavor not only enhances the sweetness but also provides a delightful contrast in texture to the crunchy meringue and smooth cream.
Questions About Recipes
→ Can I store the meringues?
Yes, store the baked meringues in an airtight container at room temperature for up to 3 days.
→ What can I use instead of vinegar?
You can substitute lemon juice for vinegar in the meringue recipe.
→ How can I prevent cracking?
Ensure your oven temperature is low and allow the meringues to cool slowly in the oven.
→ Can I freeze pavlovas?
Yes, you can freeze the meringues. Just make sure they are in an airtight container.
Mini Pavlova Hearts with Cream
I absolutely adore making Mini Pavlova Hearts with Cream. They are a delightful addition to any dessert table, and the combination of crispy meringue with soft, whipped cream is simply irresistible. The process of whipping the egg whites until they're perfectly glossy and then shaping them into heart forms brings out my inner baker. These charming treats are the perfect way to celebrate love, friendship, or just indulge in something sweet and delightful. Plus, they’re surprisingly easy to make, inviting everyone to join in the fun!
Created by: Sienna Brooks
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 hearts
What You'll Need
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 tablespoon white vinegar
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh berries (strawberries, raspberries, or blueberries) for garnish
How-To Steps
Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and draw small heart shapes as a guide for your meringues.
In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form. Mix in the vanilla extract, cornstarch, and vinegar until well combined.
Spoon the meringue onto the parchment paper hearts, forming a nest shape with an indentation in the center.
Bake the meringues for about 90 minutes or until they are dry and can easily lift off the parchment. Turn off the oven, crack the door open, and let them cool completely.
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Once cooled, dollop whipped cream onto each meringue and top with fresh berries.
Extra Tips
- Making sure all your utensils are completely dry and free of grease will help achieve the best meringue texture. Avoid opening the oven door while baking to prevent cracks.
Nutritional Breakdown (Per Serving)
- Calories: 160 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 60mg
- Total Carbohydrates: 16g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 2g