Mini Meringue Drops with Whipped Cream – A Pavlova Remix

Mini Meringue Drops: The Pavlova That Packed Its Bags and Went Solo

You know when the vibe calls for just a little something sweet? Not a whole pavlova, not a slice of cake—just a delicate, cloudlike bite that floats onto your tongue and disappears like gossip in a small town? That’s these Mini Meringue Drops.

Based on our go-to pavlova recipe, we scaled things down and zhuzhed it up. This time, instead of one big dramatic dessert, we piped these little swirls of sweetness into miniatures—perfect for topping with a dollop of vanilla whipped cream or eating like fancy candy straight off the tray.

Why You’ll Love These Meringue Drops:

• They look like they took hours (spoiler: they didn’t)
• They’re gluten-free, naturally airy, and make you feel like you’re nibbling on a cloud
• You only need 2 egg whites (we split our original recipe into thirds—bless the maths)
• They’re the cutest damn things we’ve ever baked

Ingredients (Adapted from Our Pavlova Recipe):

For the Mini Meringues:

• 2 large egg whites
• ½ cup sugar (use superfine if you want a smoother texture)
• ½ tsp vinegar or lemon juice
• ½ tsp vanilla extract
• ½ tsp cornstarch
• sprinkle of chocolate powder (optional)

For the Vanilla Whipped Cream:

• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp icing sugar (optional, but we’re not mad at it)

How to Make Them:

1. Whip it real good. Beat your egg whites until they form soft peaks, then slowly add the sugar until stiff, glossy peaks form. Fold in vinegar, vanilla, and cornstarch. Your meringue should be thick and shiny like drama in a group chat.
2. Pipe the drama. Transfer the meringue to a piping bag fitted with your cutest star or round tip. Pipe little swirls onto a parchment-lined baking sheet. You should get around 15 mini drops.
3. Bake low + slow. Pop them in a preheated oven at 250°F (120°C) for about 45 minutes to 1 hour. Then turn the oven off and let them cool inside for that crispy outside and marshmallow-y inside.
4. Top with whipped cream. Whip your cream, vanilla, and icing sugar until soft peaks form. Spoon or pipe onto each meringue before serving (or just before devouring, let’s be real). A sprinkle of chocolate powder adds another layer of ‘WOW’ to it.

Tips + Moody Extras:

• Texture queen? If you like crisp all the way through, bake an extra 15 minutes.
• Add a little flair: Try folding in freeze-dried fruit powder or citrus zest before baking.
• Serving idea: These slap when paired with fresh berries or drizzled with lemon curd.

🎂 Birthday Girl Tip: Make these instead of cake. People will talk. You’ll pretend to be modest. Everyone wins.

Final Mood:

These mini meringue drops are like flirty little love letters from your oven—light, crisp, and dangerously easy to pop one after another until you’ve “accidentally” eaten twelve. We made these instead of a traditional birthday cake this year, and honestly? No regrets. They’re a perfect birthday cake alternative when you want something elegant, low-effort, and a little unexpected. Serve them at tea parties, bridal showers, or—let’s be honest—a Tuesday night with good gossip, bad reality TV, and a mug of mint tea you forgot to reheat.

P.S. Want the full pavlova treatment? Go check out our simple pavlova recipe—it’s the blueprint for this meringue makeover.