Mini Pavlova Meringues

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Mini Pavlova Meringues

Meringues in many ways; Mini Pavlova Meringues nests are great to make ahead and they store for ages in a sealed
container. Fill with fresh fruit, cream or yoghurt, chocolate, salted caramel, chocolate or berry mousse,
ice-cream and so much more, let your imagination go wild.
Makes 30 – 36 meringue cases


  •  8 egg whites (250 ml)
  • 460 g castor sugar (560 ml)
  •  10 ml vanilla essence


  1. Preheat oven to 140°C/120ºC fan/ Gas mark 1.
  2. Beat egg whites until stiff but not dry, on high speed in an electric food mixer.
  3.  Fold in castor sugar a little at a time, beating well on high speed, continuously, until thick and soft peaks hold.
  4. Add in vanilla essence.
  5. Place mixture into a piping bag. Use two large baking sheets.
  6.  Draw a template of the size mini Pavlova required, onto the baking paper which will line the baking sheets. Pipe circles on baking paper.
  7. Pipe a small amount in the middle, and smooth out to meet the outer circle of meringue.
  8.  Pipe another ring around the top outer edge.
  9. Bake at 140°C/120ºC fan/ Gas mark 1 for 1 hour, and then turn down to 100°C/80ºC fan/ Gas mark ¼ for a further hour.
  10. Allow cooling in the oven.
  11.  Store in a sealed container.
  12.  Fill with 250 ml whipped cream and fresh grape halves, mango, kiwi, pineapple, nectarine, strawberry slices/raspberries or blueberries or a mixture of fresh fruit.


  • Use to make individual baby meringues – will make approximately 60. Sandwich together with lemon curd or passion fruit cream, or dip one edge in melted chocolate.
  • Make 3 large 22 cm circles, when cold, sandwich together with cream, chocolate and/or fruit in season.
  • Try using Salted Caramel Sauce with the cream and meringue- delicious! Drizzle with melted chocolate before serving.
  • Add 100 g finely chopped nuts (hazelnuts are good) to the mixture in step 4.
  • Add 60 ml cocoa powder to mixture in step 4.
  • Fill with flavoured yoghurt and fruit for a less fattening option.

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