Mini Chocolate Pavlovas

Pavlovas are meringues baked (or more accurately “dried out”) until the outside hardens, but the inside remains soft. They are traditionally relatively large (about 8 to 10 inches in diameter) and served with whipped cream and berries. I like to make mini pavlovas (as I hate sharing) and in this instance, have flavored them with chocolate.
Mini Chocolate Pavlovas | Jessie Sheehan BakesMini chocolate pavlovas have so many attributes going for them, I hardly know where to begin. First, I love the textural contrast of the crispy exteriors and soft, marshmallow-y, slightly chewy interiors. They are deeply chocolate-y which is just a win-win (obvs). They use up extra egg whites which (because I am so fond of adding yolks to cakes for extra richness) I always have a stash of in my fridge. And only call for a minimum of ingredients which you likely have lying around (egg whites, sugar, cornstarch, vinegar, vanilla, cocoa powder).
Mini Chocolate Pavlovas | Jessie Sheehan BakesFinally, if you are into some kind of low-carb/low-fat thing, they can check those boxes for you, too (I’m not for the record, but I like to please the health-conscious masses, when possible). Here’s what I don’t love about making pavlovas – they take a lot of time – both a long bake time and a long rest post bake, so plan accordingly.

Mini Chocolate Pavlovas Recipe | Jessie Sheehan Bakes
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5 from 1 vote

Individual Chocolate Pavlovas

Recipe Author Jessie Sheehan
Course Dessert, Desserts
Servings 10 pavlovas


  • 6 egg whites
  • 1/2 tsp table salt
  • 1 1/2 cups superfine sugar or regular
  • 1 1/2 tsp arrowroot powder or cornstarch
  • 2 1/2 tsps white vinegar
  • 1/2 tsp pure vanilla extract
  • 1/4 cup Dutch process cocoa powder
  • 2 ounces dark chocolate, chopped optional
  • Fresh fruit for serving
  • Lightly whipped cream for serving optional


  • Preheat the oven to 275 degrees Fahr- enheit. Line two cookie sheets with parchment paper. Set aside.
  • Place the whites and the salt in the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl and using a hand mixer, whisk on medium until soft peaks form, about five minutes. Add the sugar very slowly, a tablespoon at a time, and then the arrowroot powder, and continue whisking on medium high, until the meringue is glossy, thick, and holds stiff peaks, about five minutes. Add the vinegar and vanilla and whisk to incorporate.
  • Remove the bowl from the mixer and sift the cocoa powder over the egg whites and sugar, add the chopped chocolate, if using, and very gently – and only partially – fold the cocoa in, leaving visible streaks of chocolate. If you fold the cocoa in completely, you risk deflating the whites, and missing out on the chocolate-y stripes.
  • Divide the meringue into ten 1/2 cup portions between the two pans (I use a 1/4 cup cookie scoop), and using the back of a spoon or an offset spatula, flatten the tops, just a bit. Ideally you want short, squat shapes, as opposed to skinny, flat ones.
  • Transfer the sheets to the oven and bake for 55-65 minutes, or until dry to the touch. This may take longer than 65 minutes, or shorter than 55: it all depends on your oven. I think it’s best to check on the pavlovas at the 55 minute mark and maybe every five or ten minutes after that. To do so, lightly touch their tops – they should feel dry, but not rock hard – as if you could easily puncture their crisp tops with your finger.
  • Turn the oven off and keep the pavlovas in the oven, with the door propped slightly open, until they reach room temperature. This will take at least four hours and is best achieved by leaving them in the oven overnight.
  • Serve the pavlovas with fresh fruit and a few sections of a blood orange served along side each pavlova would be so pretty. Or try a sprinkling of pomegranate seeds. Pavlovas are always lovely served with mixed berries.

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