Pavlova Cups

Crisp meringue nests filled with cream and berries.

Preparation: 25 min · Cooking: 1 hr 10 min · Total: 2 hr 5 min · 8 servings

Ingredients

• 4 pc pasteurized egg whites — Use pasteurized whites from 4 eggs, or the equivalent amount of pasteurized liquid whites per the carton.
• 220 g fine sugar
• 1 tsp cornstarch
• 250 g pasteurized whipped cream or thick yogurt — Keep refrigerated until filling the cups.
• 300 g mixed berries

Instructions

1. Preheat the oven

   Preheat the oven to 120°C. Mark eight 8 cm circles on the underside of baking parchment, then line a baking sheet with the marked side down so ink cannot touch the meringue.

   The oven has reached 120°C and the lined tray is ready.

2. Whip the egg whites

   Whip the pasteurized whites equivalent to 4 eggs in a clean, dry bowl at medium speed for about 3–4 minutes, or until they hold soft peaks. Wash hands and utensils after handling the whites.

   A lifted whisk leaves peaks whose tips curl over.

3. Add sugar and cornstarch

   Add the 220 g sugar one tablespoon at a time while whipping. Continue until the meringue is glossy and stiff, then fold in the 1 tsp cornstarch.

   The meringue holds upright peaks and feels smooth rather than gritty when rubbed between two clean fingers.

4. Shape eight nests

   Divide the meringue among the eight marked circles. Make a shallow hollow in the center of each mound while keeping the sides thick.

   Eight evenly sized nests have sturdy sides and shallow centers.

5. Bake low and slow

   Bake the nests at 120°C for about 70 minutes. When the timer rings, check that the shells are dry and crisp and lift from the parchment, with no wet egg-white surface; bake longer if needed. Their centers may stay marshmallow-soft.

   The shells lift from the parchment and feel dry, with no wet egg-white surface.

   Bake the pavlova cups: 4200 seconds

6. Cool gradually

   Turn off the oven, open the door about 5 cm, and leave the cups inside for at least 25 minutes so they cool gradually.

   The cups are cool enough to lift without bending or sticking.

   Cool the meringue cups: 1500 seconds

7. Fill just before serving

   Wash and dry the 300 g berries. Once the nests are completely cool, spoon in 250 g chilled pasteurized whipped cream or thick yogurt, top with the berries, and serve immediately. Refrigerate filled leftovers within 2 hours.

   The crisp cups hold their filling without becoming soggy.

Tips

• Use a clean, dry bowl and pasteurized egg whites; they may need a little longer to reach soft peaks.
• Contains egg and milk when filled with cream or yogurt; check product labels for other allergens. Fill only when the nests are cool.

Common mistakes

• Adding sugar too fast makes gritty meringue.
• Filling warm nests melts the dairy topping; humidity softens empty shells.

Substitutions

• Replace the 300 g berries with 300 g washed, prepared passion fruit, kiwi, or mango.

Storage

Keep unfilled, fully cooled shells airtight in a cool, dry place for up to 2 days. Refrigerate filled cups at 4°C or below within 2 hours and eat within 24 hours; discard if left out longer.

Reheating

Do not reheat filled cups. Serve chilled; fill dry shells immediately before serving for the best texture.

About this recipe

Pavlova, a meringue-and-fruit dessert named for ballerina Anna Pavlova, is celebrated in both New Zealand and Australia; its origin is contested across the Tasman Sea. These are individual cups rather than a single large pavlova.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.