Mini Flower Pavlovas
Light and airy mini pavlovas piped into delicate flower shapes with a crisp shell and soft marshmallow center. Perfect for spring desserts and elegant gatherings.
Ingredients
| Ingredient | Imperial | Metric |
|---|---|---|
| Egg Whites, Room Temp | 6 Large | 6 Large |
| Cream of Tartar | ¼ tsp | 1 g |
| Salt | Pinch | Pinch |
| Granulated Sugar | 1 Cup | 200 g |
| Powdered Sugar | ⅔ Cup | 100 g |
| Vanilla Extract | 2 tsp | 10 mL |
| Cornstarch | 1 tsp | 3 g |
Recipe
Prep the equipment
Clean and fully dry your mixer bowl and whisk attachment. Wipe with a bit of lemon juice or white vinegar to remove any grease.Laila’s Tip: Even a tiny bit of fat can stop your meringue from whipping properly.
Preheat oven
Preheat to 225°F (107°C) and line a baking sheet with parchment paper.Start the meringue
Add egg whites, cream of tartar, and salt to the bowl.
Mix on low speed, then gradually increase to medium-high until foamy, white, and no longer translucent.Add granulated sugar
With the mixer on medium-low, slowly stream in the sugar over 3–4 minutes.Laila’s Tip: Slow = smooth. This helps the sugar fully dissolve for that glossy finish.
Whip to stiff peaks
Increase speed to high and beat until stiff peaks form then stop mixing.Add powdered sugar
Sift in powdered sugar. Mix on low until mostly combined, then increase to high and whip until stiff, glossy peaks form.Add vanilla & cornstarch
Mix in vanilla, then gently fold in cornstarch with a spatula.Pipe shapes
Transfer to a piping bag fitted with a 2A Wilton tip (or cut a ½ inch / 1 cm wide hole). Pipe 4-inch (10 cm) flower shapes, spacing about 1 inch (3 cm) apart.Laila’s Tip: I made a daisy shape by piping 5 teardrop shapes that met in the middle. I then used a spoon to create a small divot in the middle for a filling to go in after its baked.
Bake
Bake for 50 minutes, rotating the pan halfway through.Laila’s Tip: Due to my small oven I was only able to bake 4-5 pavlovas at a time. If you have the same issue, then leave leftover meringue in the mixer bowl and cover it with plastic wrap. Store the covered bowl in the fridge. Once you’re ready to make the next batch, uncover the bowl and give it a quick whip with the mixer + whisk attachment just to loosen it up a bit. Then repeat from step 8. The meringue will most likely go bad after 24 hours so make sure you make all of the meringues the same day.
Cool in oven
Turn off the oven, crack the door slightly, and let sit for 50 minutes.Pavlovas should be dry on the outside and lift easily from the parchment, with a soft, marshmallow-like center.
Finish
Top with your favorite curd, jam, or whipped cream before serving.
🍽️ Serving: Best served at room temperature. The crisp shell and soft center are best enjoyed immediately after assembling for the perfect texture contrast.
❄️ Storage: Store undecorated pavlovas in an airtight container or sealed bag in a cool, dry place for up to 2 days.
- Keep away from humidity (they will soften)
- Do not refrigerate once baked
- Add toppings only right before serving
Unbaked meringue should be used the same day (within 24 hours max).
Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.
Happy baking and sweet travels,
🌎 Laila from Baking Borders
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