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–+ servings

Mini Berry Meringues (Mini Pavlovas)

These Mini Berry Meringues feature crisp vanilla meringue clouds with a crisp, airy interior that melts in your mouth, filled with homemade whipped cream and topped with fresh berries. They're an elegant yet surprisingly easy dessert that's perfect for Mother's Day, Easter, bridal showers, baby showers, brunches, or any spring and summer gathering.
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Course: Brunch, Dessert
Cuisine: French, Italian, Swiss
Keyword: berry meringues, berry pavlovas, egg white recips, homemade meringue bowls, mini meringues, mini pavlovas, summer berry pavlovas
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cool Time: 2 hours
Total Time: 3 hours 35 minutes
Servings: 8 bowls

Ingredients 

Meringues

  • 5 large egg whites room temperature
  • 1¼ cups granulated sugar
  • 1 teaspoon cream of tartar
  • Pinch of kosher salt
  • 1 teaspoon vanilla bean paste or vanilla extract

Berry Topping

  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup cherries pitted and halved
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon granulated sugar optional
  • Fresh mint for garnish (optional)
  • Whipped Cream for topping (optional)

Instructions

  • Preheat oven to 225°F and line a baking sheet with parchment paper, Pro Tip: Place a dab of the meringue on the baking sheet in each corner before lining with parchment. This will help it stay in place!.
  • In a completely clean mixing bowl, combine egg whites, cream of tartar, salt, and vanilla.
  • Beat on low speed, gradually increasing to high until foamy.
  • Slowly add the sugar one tablespoon at a time while continuing to beat.
  • Continue mixing until glossy, stiff peaks form and the sugar is fully dissolved.
  • Transfer to a piping bag fitted with a large round or star tip.
  • Pipe eight 4½- to 5-inch circles. Flatten the centers slightly, then pipe a raised border around each to create nests.
  • Bake for 75 minutes.
  • Turn the oven off and leave the door closed for 2 hours until completely cool.
  • In a bowl, toss the berries with lemon juice and optional sugar. Let sit for about 10 minutes if desired.
  • Beat heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
  • Top generously with fresh berries.
  • Garnish with fresh mint and whipped cream and serve immediately.

Notes

  • Always use room-temperature egg whites.
  • Make sure all bowls and beaters are grease-free.
  • Add sugar slowly for the smoothest meringue.
  • Avoid baking on humid days if possible.
  • Cool completely in the oven before removing.
  • Assemble just before serving for the crispiest texture.
  • A tiny amount of gel food coloring creates beautiful pastel nests for holidays and showers.