Mini Pavlovas with Candied Kumquats and Raspberries

Candied Kumquat Pavlova Nest on a baking sheet.

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Mini Pavlovas with Candied Kumquats and Raspberries

Mini pavlovas are some of my favorite desserts to make when I want something that feels elegant and bakery-worthy while still being surprisingly simple to pull together at home. Crisp on the outside with a marshmallow-soft center, these little meringues are topped with softly whipped cream, glossy candied kumquats, fresh raspberries, and a drizzle of citrus syrup infused with vanilla bean and orange blossom water.

Prep Time15

Cook Time1 50

Cooling Time2

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 229kcal

Author: Emily Laurae

Equipment

Ingredients

Pavlova

100 g Egg Whites
175 g Granulated Sugar
1 teaspoon Corn Starch
1 teaspoon Vinegar

Whipped Cream

120 g Heavy Whipping Cream
1 Tablespoon Powdered Sugar

Assembly

3 Tablespoons Softly Whipped Cream (optional)
1 Tablespoon Candied Kumquats + Drizzle of Syrup
Fresh Raspberries for garnish
Edible Flowers/Cornflower Petals for garnish

Instructions

Pavlova

Preheat your oven to 345°F and line a baking sheet with parchment paper.
In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar has dissolved and the mixture is warm to the touch (170F)
100 g Egg Whites, 175 g Granulated Sugar
Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature. This should take about 5-7 minutes then gently mix in the cornstarch and vinegar using a spatula.
1 teaspoon Corn Starch, 1 teaspoon Vinegar
Add a small dab of meringue in each corner of the parchment paper to help keep it secured to the baking tray while you begin to shape the pavlovas. Spoon or pipe 8 small pavlova nests onto the prepared baking sheet, then use the back of a lightly damp spoon to gently create a shallow well in the center of each pavlova for the filling later on after they're baked.
Place the pavlovas in your preheated oven, and bring the temperature immediately down to 220F and bake for 1 hour and 50 minutes. After baking, turn off the oven and let the pavlova cool completely inside the oven - this gradual cooling is super important as it will help to prevent cracks in the pavlova!

Whipped Cream

In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Be careful not to overbeat, as you want the cream to be smooth and spreadable.
120 g Heavy Whipping Cream, 1 Tablespoon Powdered Sugar

Assembly

Top each pavlova with softly whipped cream, fresh raspberries, candied kumquats, and a sprinkle of edible flowers before finishing with a generous drizzle of the vanilla bean orange blossom kumquat syrup.
3 Tablespoons Softly Whipped Cream, 1 Tablespoon Candied Kumquats + Drizzle of Syrup, Fresh Raspberries, Edible Flowers/Cornflower Petals

Notes

How to store pavlova?

For the best texture, keep the baked pavlova shells stored in an airtight container at room temperature for up to 2 days before assembling.

Expert Tips

Start Cold. Separate your eggs when they’re fresh from the fridge, but whip the whites when they’re closer to room temperature. The reason is simple: yolks are less likely to break when they’re cold, while whites whip up more easily when they’re warmer.
Separate Bowls for Separate Eggs. Use 3 bowls when separating your eggs to prevent a yolky mishap. One should be your “active” bowl, where you crack each egg one at a time. When they’re cleanly separated, add your yolk to one bowl and the white to another. This is to prevent *any* yolk from getting into your whites, even the smallest smidge can keep your meringue from properly forming.
Low & Slow. Don’t rush the process of baking the pavlova base, you want it to dry out and crisp up, not turn golden and caramelized. Also, make sure to let it cool in the oven after baking (with the door ajar) to prevent it from cracking.

Nutrition