Mini Strawberry Pavlova Cups

with whipped cream, mint, and a hint of elderflower.

If you’ve been following me for a while, you probably know how much I love pavlovas. They’re easy to make, don’t require a lot of ingredients, and you can fill them with just about anything. Plus, the meringue is something you can often prep ahead of time.

These mini pavlova cups have all the things I love about a classic pavlova, but baked in baking cups to make them easier to eat—and easier to transport, if that’s of any interest. (Also, they’re just really cute.) I like adding a splash of St. Germain to the macerated strawberries for extra flavor, but you can definitely skip it if you don’t have any on hand.

How to make them your own

• If you don’t want to macerate the strawberries, you could easily top these with your favorite jam and a handful of fresh berries instead.

  I used these baking cups from Amazon, but if you’d rather skip the liners, you can just dollop the meringue directly onto a parchment-lined baking sheet and make regular mini pavlovas. If you go that route, just be sure to let them cool completely in the oven so they don’t crack.

Tips & tricks

• Make the meringue cups a day ahead and store them in an airtight container at room temperature until ready to serve.

  Macerate the strawberries the day before as well, and keep them covered in the fridge until you're ready to assemble.

  

Makes: 12 pavlova cups