Mini Heart Pavlovas are sweet little treats that feel as special as they look. These crisp, airy meringue shells shaped like hearts are perfect for holding a swirl of whipped cream and fresh berries. They’re light, slightly crunchy on the outside, and soft on the inside—like a little cloud you can eat.
I love making these when I want to add a bit of fun and charm to dessert time, especially around Valentine’s Day or for any occasion where I want to share some love through baking. One tip I’ve learned is to make sure the meringue is dried out properly in a low oven, so it stays perfectly crisp and doesn’t get chewy later on.
These mini pavlovas are great on their own or paired with a simple berry sauce. I usually fill them with freshly whipped cream and scatter raspberries or strawberries on top for a pop of color and sweetness. They never last long at my house because they’re just so light and refreshing—plus, who can resist a heart-shaped dessert? It’s a sweet way to surprise someone or treat yourself.
Key Ingredients & Substitutions
Egg whites: Room temperature egg whites whip better, giving you that light, airy meringue texture. If you need a substitute, aquafaba (chickpea water) can mimic egg whites for a vegan option.
Sugar: Granulated sugar sweetens and stabilizes the meringue. You can try superfine sugar for quicker dissolving. Avoid brown sugar as it adds moisture and can affect crispness.
Vinegar and cornstarch: These help create a stable, chewy center while keeping the outside crisp. If cornstarch isn’t available, arrowroot powder works well too.
Whipping cream: Use cold heavy cream for best whipping results. Coconut cream is a good dairy-free alternative but may change the flavor a bit.
Fresh berries: Strawberries, blueberries, and raspberries add brightness and a fresh contrast to the sweet meringue. Use any seasonal fruit you like.
How Do You Get Crisp Yet Soft Meringue Pavlovas?
The trick to perfect pavlovas lies in drying them gently and fully without browning or cracking.
- Start by beating egg whites to stiff peaks slowly adding sugar to dissolve it fully. This creates a glossy, stable base.
- Fold in vinegar and cornstarch carefully to avoid deflating your mix. They help balance the texture.
- Shape the meringue on parchment — here, I shape little hearts using a template for uniform size and shape.
- Bake low and slow around 250°F (120°C) for over an hour. This dries the meringue, forming a crisp shell with a marshmallow-like inside.
- Turn the oven off and leave the meringues inside to cool and dry fully; this prevents cracks and sticking.
Taking your time during baking and cooling creates the perfect contrast: crunchy on the outside, soft inside, ready to be topped with creamy whipped cream and fresh berries!
Equipment You’ll Need
- Baking sheet – big enough to space out your mini pavlovas so they don’t stick together.
- Parchment paper – prevents meringues from sticking and helps with easy removal.
- Electric mixer or stand mixer – makes whipping egg whites quick and effortless for stiff peaks.
- Mixing bowls – large, clean, and dry to ensure egg whites whip properly without grease or water.
- Spatula – perfect for folding in vinegar and cornstarch gently without losing volume.
- Spoon or piping bag – to shape the meringues into heart forms; piping helps with neat shapes.
Flavor Variations & Add-Ins
- Add lemon zest or a drop of rose water to the meringue for a subtle citrus or floral note that brightens the flavor.
- Try topping with passion fruit pulp instead of berries for a tangy tropical twist that pairs well with the sweet cream.
- Swap whipped cream for mascarpone mixed with honey for a richer, silky filling that contrasts nicely with the crisp meringue.
- Mix chopped pistachios or toasted coconut into the whipped cream for extra texture and nutty flavor.
Mini Heart Pavlovas
Ingredients You’ll Need:
For The Meringue:
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- ½ tsp vanilla extract
For The Whipped Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar (for sweetening cream)
- 1 tsp vanilla extract (for cream)
For The Topping:
- Fresh strawberries (hulled, some halved for topping)
- Fresh blueberries
- Fresh raspberries
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 1 hour 15 minutes to 1 hour 30 minutes to bake the pavlovas, then an additional hour cooling time in the oven. Assembly and decorating take about 10 minutes, so plan roughly 3 hours in total with most of it hands-off during baking and cooling.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper to prevent the meringues from sticking.
2. Make the Meringue:
In a large, clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add granulated sugar, about a tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form and the sugar is fully dissolved. Gently fold in the vinegar, cornstarch, and vanilla extract.
3. Shape the Mini Heart Pavlovas:
Spoon or pipe the meringue mixture onto the prepared baking sheet, shaping them into little hearts. To make perfect heart shapes, you can place a heart-shaped template under the parchment paper and pipe over it if you like.
4. Bake the Meringues:
Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the pavlovas are dry to the touch and peel off the parchment easily. Without opening the oven door, turn off the oven and let the pavlovas cool inside for about 1 hour to dry further and avoid cracking.
5. Prepare the Whipped Cream:
In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
6. Assemble and Serve:
Once the meringues are completely cool, top each heart-shaped pavlova with a generous dollop of whipped cream. Decorate with fresh strawberries, blueberries, and raspberries. For a pretty finish, dust with powdered sugar just before serving. Enjoy your light, crisp, and fruity mini heart pavlovas!
Can I Make Mini Heart Pavlovas Ahead of Time?
Yes! You can bake and cool the meringue shells a day ahead. Store them in an airtight container at room temperature to keep them crisp. Add whipped cream and fresh fruit just before serving for the best texture.
What Can I Use Instead of Fresh Berries?
If fresh berries aren’t available, try using canned or thawed frozen berries, but drain them well to avoid soggy pavlovas. You can also substitute with other fruits like kiwi, mango, or passion fruit for a tropical twist.
How Do I Know When the Sugar is Fully Dissolved in the Meringue?
Rub a little of the meringue mixture between your fingers—it should feel smooth, not grainy. This step is important to get a glossy, stable meringue that bakes crisp.
Can I Use a Different Shape Instead of Hearts?
Definitely! Feel free to pipe or spoon the meringue into any shape you like—round nests or stars work great too. Use a piping bag with a star tip for pretty edges if you want a classic pavlova look.
