Mini Pavlova with Matcha Cream

Ingredients

• 70 ggranulated sugar
• 1/2 tspcornstarch
• 2 (70 g)egg whites, at room temperature
• 1/4 tspfine sea salt
• 1/8 tspcream of tartar or lemon juice/vinegar
• 1 tspvanilla extract
• 120 mlheavy whipping cream (36% milkfat), chilled
• 1 Tbspmatcha, or to taste
• 1 tspvanilla extract
• to tastefresh fruit of your choice

Instructions

1. 1

   Preheat the oven

   Heat the oven to 107°C (225°F).

2. 2

   Mix sugar and starch

   Stir the sugar and cornstarch together in a small bowl, then set aside.

3. 3

   Start the egg whites

   Put the room-temperature egg whites and sea salt into a stand mixer bowl fitted with a whisk attachment, or use an electric hand mixer.

4. 4

   Whip until foamy

   Begin whipping on low speed and continue until the egg whites look foamy.

5. 5

   Add the acid

   Mix in the cream of tartar, lemon juice or vinegar.

6. 6

   Add sugar gradually

   Increase the speed gradually and add the sugar and cornstarch mixture slowly, about 1 tablespoon at a time.

7. 7

   Add the vanilla

   Once the mixture reaches soft peaks, add the vanilla extract.

8. 8

   Whip to stiff peaks

   Continue whipping until the meringue is glossy and holds stiff peaks.

9. 9

   Shape the meringues

   Divide the meringue into 4 mounds on a large baking sheet lined with parchment paper. Use the back of a spoon or spatula to make a hollow in the centre of each.

10. 10

    Bake the pavlovas

    Bake at 107°C (225°F) for 1 hour. Do not open the oven during baking.

11. 11

    Cool in the oven

    Turn off the oven and leave the pavlovas inside until completely cool, for at least 3 hours.

12. 12

    Check the shells

    When ready to remove, the pavlovas should lift easily from the parchment and feel completely dry to the touch.

13. 13

    Dry further if needed

    If the pavlovas are not fully dry, bake them again at 104°C (220°F) for another 10–15 minutes, until crisp and dry.

14. 14

    Mix the cream

    Combine the chilled whipping cream, matcha and vanilla extract in a bowl.

15. 15

    Whip to peaks

    Whisk the cream mixture until it forms medium-firm peaks.

16. 16

    Top and serve

    Spoon matcha cream onto each mini pavlova and garnish with fresh fruit. Serve immediately.

What is mini pavlova?

Pavlova is a meringue dessert closely associated with both Australia and New Zealand, and its precise origin is disputed. Its hallmark is a crisp shell surrounding a soft, marshmallow-like centre.

This version makes four individual shells and tops them with matcha cream and fresh fruit. The matcha brings an earthy note that offsets some of the meringue’s sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 196 calories, 4g protein, 19g carbs, 11g fat.

The egg whites contribute most of the protein, while the sugar supplies most of the carbohydrates. The cream carries much of the fat; serve a mini pavlova with extra fresh fruit for a fresh contrast alongside the dessert.

Building a stable meringue

Room-temperature whites: they whip more readily than cold whites, so take them out of the fridge ahead of time.

Sugar mixture: the cornstarch is mixed with the sugar before it goes into the whites. Add it gradually, about a tablespoon at a time, so it can be incorporated as the meringue thickens.

Acid: cream of tartar, lemon juice or vinegar is added after the whites become foamy. Use one of the listed options.

Shaping the shells

Four mounds: divide the whipped meringue evenly across the lined baking sheet for individual portions.

Centre hollow: make a divot in each mound with the back of a spoon or spatula. This gives the cream and fruit a place to sit after baking.

Low heat and a long cool

Steady baking: the pavlovas bake at 107°C for an hour, and the oven door should stay closed throughout. A stable oven helps the shells dry without interrupting the bake.

Gradual cooling: leave them inside the switched-off oven for at least 3 hours, until fully cool. The total time is 190 minutes, so allow for the cooling period when planning to serve.

Checking when they are ready

Dry shells: cooled pavlovas should feel dry to the touch and come away easily from the parchment. If they do not, return them to a 104°C oven for 10–15 minutes.

Gentle handling: the exterior is crisp and delicate, while the centre stays soft. Lift the shells carefully once they have cooled.

Making the matcha cream

Chilled cream: start with the heavy cream cold, then whisk it with the matcha and vanilla until it reaches medium-firm peaks.

Matcha amount: the recipe uses 1 tablespoon, with more or less to taste. Whisk until the powder is blended through the cream.

Serving the pavlovas

Last-minute topping: add the cream and fruit just before serving. This preserves the shells’ crisp exterior.

Fruit pairing: choose fresh fruit you enjoy; its freshness and acidity can balance the sweet meringue and rich cream.

Recipe notes & tips

• Make sure the mixing bowl and whisk are clean before whipping the egg whites.
• Add the sugar and cornstarch mixture slowly rather than tipping it in all at once.
• Keep the oven door closed during the full hour of baking.
• Allow at least 3 hours for the pavlovas to cool completely inside the oven.
• Check that each shell is dry and lifts easily from the parchment before topping.
• Whip the matcha cream and assemble the pavlovas just before serving.

Variations

• Adjust the matcha: use it to taste for a milder or more pronounced earthy flavour.
• Change the fruit: garnish with any fresh fruit you enjoy.
• Choose the acid: use cream of tartar, lemon juice or vinegar as listed.
• Vary the portions: shape the meringue into four even mounds for individual desserts.
• Serve the shells plain: leave off the cream and fruit until you are ready to assemble.

Common mistakes to avoid

• Opening the oven: the method calls for an uninterrupted bake, so keep the door closed for the full hour.
• Adding sugar too quickly: incorporate it about 1 tablespoon at a time as the mixer runs.
• Stopping at soft peaks: add the vanilla at that stage, then keep whipping until the meringue is glossy and holds stiff peaks.
• Skipping the oven cool: leave the pavlovas inside for at least 3 hours after switching the oven off.
• Topping damp shells: check that they feel dry and lift cleanly from the parchment; bake again at 104°C for 10–15 minutes if needed.
• Assembling too early: add the cream and fruit just before serving to help the shells stay crisp.

How to store

Keep cooled, untopped pavlova shells in an airtight container at room temperature for up to 2 days. Refrigerate leftover matcha cream separately and use within 1 day; assemble just before serving, as topped pavlovas soften. Do not reheat the assembled dessert.

Frequently asked questions