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Mini Pavlovas with Cranberry Sauce

Spreading egg whites into perfect circles can be challenging. Use a piping bag with a large round tip for neater nests and better control.

Serves 16
Ready in 170 mins
Prep time 10 mins
Cooking time 160 mins
119 calories per serving


> 4 large egg whites
> pinch of salt
> 1/2 tsp cream of tartar
> 1 1/4 cups sugar
> 1 tsp vanilla extract
> 1 orange
> 1 (12 oz) pkg fresh cranberries
> 1 1/2 cups Greek yogurt
> 2 tbsp honey
> 1 tsp ground cinnamon


Preheat the oven to 225°F. Using a stand mixer or hand mixer, beat the egg whites and salt on high until foamy. Add cream of tartar and beat 2 min., until soft peaks form. With the machine running, slowly add ¾ cup sugar, then the vanilla extract, and continue to beat 3 min., until stiff peaks form and mixture is glossy.
On a parchment-lined baking sheet, dollop ¼ cup of egg white mixture to form 16 mounds. Using the back of a spoon, spread mounds and make a well in the center of each. Bake for 1 hour. Turn oven off and leave pavlovas in oven for an additional 1½ hours. Remove from oven.
Meanwhile, with vegetable peeler, peel 4 strips zest from the orange. Into a saucepan, squeeze juice from orange. Add strips of zest, cranberries, and the remaining ½ cup sugar and heat to a simmer on medium. Cook 8 min., until most of the cranberries have burst, stirring often. Discard the zest. Cool completely.
In a bowl, combine Greek yogurt, honey, and cinnamon. To serve, fill each pavlova with yogurt and top with cranberry sauce.

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