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mini pavlova

Cookies and cream mini pavlova

This meringue dessert is filled with cookies and cream and topped with whipped cream.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Kitchen
Cuisine American
Servings 12 people
Calories 248 kcal

Equipment

  • Kitchen aid stand mixer with whisk attachment
  • Home Decor
  • Measuring cups and spoons
  • 2 baking sheets
  • Parchment paper
  • spatula
  • Large piping bag with large round tip
  • Non-stick cooking spray

Ingredients
  

Mini Pavlovas

  • 6 large egg whites, room temperature
  • pinch of cream of tartar
  • cups granulated sugar

Whipped cream

  • 2 cups heavy cream
  • 2 tablespoon confectioner's sugar
  • 1 teaspoon vanilla extract

Garnish

  • crushed oreos
  • fresh fruit

Instructions
 

MIni pavlovas

  • Preheat the oven to 300°. Line 2 baking sheets with parchment paper. Lightly grease with non stick cooking spray.
  • Using an electric stand mixer with whisk attachment, beat the egg whites on a medium speed until frothy. Add pinch of cream of tartar. Increase the mixer speed to a medium-high and beat until soft peaks form. Gradually add 1 tablespoon at a time of the granulated sugar and beat until glossy and stiff peaks form (5-8 minutes). Put meringue in a large piping bag. Pipe mounds about 2 in apart onto baking sheets. You may use spatula to design meringue if desired. Sprinkle with crushed oreos.
    mini pavlovas
  • Bake for an hour or until firm to touch. Turn off the oven and prop the oven door open. Allow the mini pavlovas to cool completely in the oven.
    mini pavlovas

Whipped cream

  • Place the heavy cream, sugar, and vanilla extract in a large bowl and beat on a medium high speed until it holds stiff peaks.
  • Transfer mini pavlovas to a serving platter and then top with whipped cream. Serve immediately or refridgerate for 4 hours.

Notes

  • Use whatever type of fruit is in season or your favorite ones to top meringue. You can also use other toppings such as a fruit curd or sauce. 
  • You can make one large pavlova by drawing a 9 in circle in the middle of your parchment paper.
  • Pavlovas can be made up to 4 days in advance as long as it is kept in an airtight container. Once whipped cream is put on top must be eaten within a couple of hours as the meringue will get soft.

Nutrition

Serving: 12peopleCalories: 248kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 54mgSodium: 43mgPotassium: 57mgSugar: 26gVitamin A: 583IUVitamin C: 1mgCalcium: 27mg
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