I’ll never forget the first time I made these 5-ingredient mini pavlovas – I was hosting a last-minute dinner party and needed something impressive but simple. When those cloud-like meringues came out of the oven, crisp on the outside with that perfect marshmallow center, I knew I’d found my go-to dessert. After years of baking everything from croquembouche to chocolate soufflés, I can honestly say these little pavlovas give you the biggest wow factor for the least effort. Just five pantry staples transform into the most elegant dessert that looks like you spent hours in the kitchen!
Why You’ll Love These 5-Ingredient Mini Pavlovas
Let me count the ways these little meringue clouds will steal your heart:
- So simple – Just five ingredients you probably have right now
- Light as air with that magical crisp-chewy texture
- Endlessly versatile – top with berries, chocolate, or whatever’s in season
- Impressively fancy looking while being secretly easy
- Perfect for parties – make ahead and customize for any occasion
Trust me, once you try these, you’ll be making them all the time!
Ingredients for 5-Ingredient Mini Pavlovas
Here’s the beautiful part – you likely have everything you need already! But let me share my tested combos that work perfectly every time:
- 4 large egg whites (room temp – they whip up so much better!)
- 1 cup granulated sugar (plain white sugar works best here)
- 1 tsp white vinegar (just the cheap stuff is fine)
- 1 tsp cornstarch (that secret stabilizer in your pantry)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
Pro tip from my many kitchen fails: Use eggs that have sat out for 30 minutes – cold whites just won’t get as fluffy. And measure that sugar carefully – too little and they won’t hold shape, too much and they’ll weep. The perfect balance is everything!
Equipment You’ll Need for 5-Ingredient Mini Pavlovas
Don’t worry, no fancy gadgets here! You’ll just need:
- Electric mixer – A stand or hand mixer works (bless those biceps if whisking by hand!)
- Baking sheet – Any sturdy pan will do
- Parchment paper – No sticking, no fuss
Here’s the crucial part: everything must be spotless and dry before beating those egg whites. Even a speck of grease can ruin your fluffy dreams!
How to Make 5-Ingredient Mini Pavlovas
Okay, let’s turn those simple ingredients into magic! Follow these steps, and you’ll have perfect little meringue clouds in no time:
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. This low-and-slow heat is key for that crisp outside and chewy center we love!
- In a completely clean, dry bowl, beat the egg whites on medium speed until foamy. Then increase to high until you get stiff peaks – when you lift the beaters, the peaks should stand straight up without drooping.
- With the mixer running, gradually add the sugar, about 1 tablespoon at a time. Keep beating until the meringue is thick, glossy, and holds stiff peaks. This should take about 5-7 minutes total.
- Gently fold in the vinegar, cornstarch, and vanilla extract just until combined. Don’t overmix – we want to keep all that air we worked so hard to incorporate!
- Spoon the mixture into 12 small mounds on your prepared baking sheet. Use the back of your spoon to make slight indentations in the centers – perfect for holding toppings later!
- Bake for 45 minutes, then turn off the oven and let them cool inside for 1 hour without opening the door. This slow cooling prevents cracks and collapse.
Preparing the Meringue
The secret to perfect pavlovas is in the meringue! Beat those egg whites until they form stiff peaks that don’t droop when you lift the beaters. But here’s the trick – stop just when they get glossy and hold their shape. Overbeaten meringue turns grainy and won’t bake properly. If you’re unsure, it’s better to underbeat slightly than overbeat!
Baking and Cooling
Resist the urge to peek! That steady low heat slowly dries out the meringues while keeping the centers marshmallowy. The slow cooling in the turned-off oven is just as important – rushing this step leads to cracked, collapsed pavlovas. Trust the process – I promise the wait is worth it!
Expert Tips for Perfect 5-Ingredient Mini Pavlovas
After burning (literally!) through dozens of batches, here are my hard-earned secrets for pavlova perfection:
- Spotless tools are non-negotiable – I wipe my bowl and beaters with vinegar to remove any grease. Even a speck of yolk can sabotage your meringue!
- Add sugar sloooowly – pouring it all at once deflates the egg whites. I count to 30 while adding each tablespoon.
- Humidity is the enemy – never make these on rainy days unless you love chewy pancakes.
- Cool completely – cracking the oven door early guarantees cracks in your pavlovas too.
If yours collapse, don’t stress! Crumbled pavlova makes amazing Eton mess dessert cups. If you are interested in other simple dessert hacks, check out this Oprah pink salt trick recipe.
Serving Suggestions for 5-Ingredient Mini Pavlovas
Now for the fun part – dressing up those cloud-like meringues! I love keeping a variety of toppings so everyone can customize their perfect bite:
- Classic berries – Strawberries, raspberries, or passionfruit make it Insta-worthy
- Lemon curd & blueberries – My personal favorite combo
- Whipped cream – A must for that dreamy texture contrast
- Dairy-free? Coconut cream works beautifully
- Chocolate drizzle – Because chocolate makes everything better
Pro tip: Add toppings just before serving to keep the pavlovas crisp. Leftovers? Ha – as if you’ll have any!
Storing 5-Ingredient Mini Pavlovas
Here’s the bittersweet truth – these little clouds are happiest fresh! But if you must store them (who has leftovers?), pop them in an airtight container at room temp for up to 2 days. Whatever you do, keep them away from humidity – that’s their kryptonite! I learned this the hard way when my beautiful batch turned sticky overnight. For best results, store them plain and add toppings just before serving. For more tips on keeping ingredients fresh, you might find this guide on bariatric seed trick helpful.
5-Ingredient Mini Pavlovas Nutritional Information
Just a quick note – these nutritional values are estimates per mini pavlova. Actual amounts may vary slightly depending on your exact ingredients and sizes:
- Calories: 85
- Sugar: 17g
- Sodium: 20mg
- Protein: 1g
Remember, toppings will add to these numbers – but hey, we’re talking dessert here!
FAQs About 5-Ingredient Mini Pavlovas
Can I make these mini pavlovas ahead?
Absolutely! These little meringue clouds hold up beautifully for 1-2 days when stored properly in an airtight container at room temperature. Just wait to add toppings until right before serving – that keeps them perfectly crisp. I often make a double batch before parties! If you are looking for other easy recipes, consider this easy Hugo Spritz recipe.
Can I use lemon juice instead of vinegar?
You bet! Lemon juice works just as well as vinegar in this recipe – it adds that same slight acidity that helps stabilize the meringue. Plus, it gives a lovely subtle citrus note that pairs wonderfully with berry toppings. I sometimes use lime juice for a tropical twist!
Why did my pavlovas collapse?
Oh honey, I’ve been there! Usually it’s one of three things: overbeaten meringue (stop when glossy!), opening the oven too soon (patience is key!), or high humidity (save this recipe for dry days). But don’t toss those fallen soldiers – crumble them over yogurt or ice cream for an instant fancy treat!
Try this recipe and tag me in your photos – I’d love to see your mini pavlova creations!
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5-Ingredient Mini Pavlovas: Magical Meringues You Can’t Resist
- Total Time: 2 hours
- Yield: 12 mini pavlovas 1x
- Diet: Vegetarian
Description
Easy mini pavlovas made with just 5 ingredients.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Beat egg whites until stiff peaks form.
- Gradually add sugar while continuing to beat.
- Fold in vinegar, cornstarch, and vanilla extract.
- Spoon mixture into small mounds on baking sheet.
- Bake for 45 minutes, then turn off oven and let cool inside for 1 hour.
Notes
- Make sure bowl and beaters are completely clean and dry before whipping egg whites.
- Don’t open oven door during baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 85
- Sugar: 17g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: mini pavlova, easy dessert, 5-ingredient recipe, egg white dessert