3 Ingredient Mini Pavlovas

With just 3 ingredients, these Mini Pavlovas make the perfect (and simple) addition to your dessert table this Christmas! Ultra crispy meringue shells, with the fluffiest marshmallow centres...they'll be everyone's favourite!

WHY YOU'LL LOVE THESE MINI PAVLOVAS

• They're the easiest Pavlova you'll ever make!
• Ultra crispy shells, with the fluffiest marshmallow centre.
• You can make them a day or 2 before and they'll stay crispy (if stored in an airtight container and without the toppings)
• You don't have to decorate them!  Everyone loves to do their own.

I grew up on Pavlova.  My Mum made the best Pavlova ever and my favourite memories are from sitting on the kitchen bench, licking that delicious meringue off the beater!  I had four brothers and sisters, so you were lucky (or smart!) if you got there first!  So these Mini Pavlovas come out on special occasions and always bring back so many wonderful memories.  Super simple to make, yet perfection in every single bite!

PERFECT PAVLOVA TOPPINGS

Now, we're pretty easily pleased in my family, so toppings on our Pavlova consists of one of two things scattered over Chantilly Cream;  either fresh strawberries or crushed Peppermint Crisp.  That's it!  Believe me, I've tried to fancy it up for Christmas, making my Peach Melva Pavlova or making meringue layers with pistachios and a variety of berries, but my family always want strawberries or Peppermint Crisp!  And they especially want Mini Pavlovas because they can control the topping.

INGREDIENTS FOR MINI PAVLOVAS

(Did I say there were just 3?)

1. Eggs:  just the whites (save the yolks to make your Christmas custard!).  I use XL free-range eggs.
2. Cream of tartar:  this stabilizes the egg whites and gives you that super creamy marshmallow centre.
3. Caster sugar:  a finer grain than regular sugar, it dissolves easily and gives an ultra glossy meringue.

MY TOP TIPS FOR PERFECT PAVLOVAS

• Beat the egg whites on medium speed and don't go above medium-high.  You don't want to over whip the meringue.
• Gradually add the sugar, 1 tablespoon at a time.  Then beat for the full 10 minutes, for a super glossy meringue.
• Use a large ice cream scoop to plonk the meringue onto the baking sheet.  One and a half scoops works well for 6 generous serves.  One scoop will make 9 lovely little Pavlovas.
• To stop the baking paper from sliding on the tray, place a small dob of meringue under the paper, to "glue" it to the tray.
• Work the meringue into circles with an offset spatula.  You can make ridges for a lovely effect, or simply smooth them over.
• Don't open the oven completely.  Once cooked, just leave the door ajar.  If you open it completely, the change in temperature could cause the shells to crack.

Regardless of whether your Team Strawberries or Team Peppermint Crisp, your family are going to love these Mini Pavlovas!

And please, if you make my Pavlovas, be sure to leave a comment or a rating on my recipe below. I love hearing from you and will make sure I answer any questions you may have. If you do make this recipe, please tag me on Instagram I'd love to see what you've made!