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Mini Pavlovas with Whipped Cream & Macerated Strawberries

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For pavlovas:
  • 4 egg whites

  • 1 ¼ cup sugar

  • 1 ½ tsp vanilla

  • 1 t lemon juice

  • 2 t cornstarch 

For strawberries:
  • 2 cups quartered California Giant strawberries

  • 2 T sugar

  • 1 tsp lemon juice

  • Zest of 1 lemon

  • 5 mint leaves, finely chopped

For whipped cream:
  • ½ cup heavy cream

  • 2 T powdered sugar

  • ½ tsp vanilla


  • Preheat oven to 300 degrees

  • Beat the egg whites until stiff peaks form. Gradually sprinkle in sugar as you continue to beat until glossy.

  • Fold in the vanilla, lemon juice, and cornstarch

  • Drop dollops of the meringue onto a baking pan lined with parchment and use the tip of the spoon to flare up the edges just a bit.

  • Bake for about 20-25 minutes or until the meringues are light golden brown on top and sound hollow when you tap them with a spoon. Cool for 10 minutes and then transfer them to a wire rack to continue to cool.

  • Meanwhile, combine strawberries with sugar, lemon juice, chopped mint, and lemon zest and let macerate while meringues are baking.

  • Beat the heavy cream, sugar, and vanilla on medium speed until soft peaks form.

  • To assemble, use the back of a small spoon to lightly crack the top of the meringues. Spoon a dollop of whipped cream inside and then top with a spoonful of macerated strawberries. Garnish with fresh mint leaves.

prep time
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Berry Sweet Cravings eBook Download | California Giant Berry Farms