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a trio of small peach pavlovas

Mini Fresh Peach Pavlovas with Fuzzy Navel Syrup

5 from 4 votes
These Mini Fresh Peach Pavlovas with Fuzzy Navel Syrup are the perfect vehicle for one of our favorite summertime fruits! Crispy, chewy, sweet + juicy — they tick all the boxes!
Prep Time:25 mins
Cook Time:1 hr
Cooling Time:1 hr
Total Time:2 hrs 25 mins
Course: Dessert
Cuisine: Australia, New Zealand
Keyword: Dessert, Make Ahead, Party Food
Servings: 10 pavlovas
Calories: 289kcal
Author: Sip + Sanity | Linda Feller

Equipment

  • stand or electric hand mixer
  • baking sheet
  • parchment paper
  • Saucepan
  • fine mesh strainer

Ingredients

Meringues

  • 3 egg whites room temperature
  • ½ tsp vanilla extract (feel free to omit for brighter white meringues)
  • ¼ tsp cream of tartar
  • ¾ cup granulated sugar

Fuzzy Navel Syrup

  • 1 large peach diced
  • ¼ cup water
  • ¼ cup orange juice
  • ½ cup granulated sugar

Whipped Cream

  • 2 cups heavy whipping cream
  • 2 tbsp powdered sugar

Toppings

  • 2 large peaches cut into wedges
  • ½ cup blueberries or raspberries

Instructions

  • Preheat the oven to 225°F.
  • Using a ring mold or small bowl, about 3 to 3.5" in diameter, trace 10 circles on a piece of parchment (a pencil is good for this). Flip the parchment over, pencil side down, on a sheet pan and set aside.

Make the Meringues

  • Place egg whites, vanilla extract and cream of tartar in a grease-free stainless steel or glass bowl (or bowl of a stand mixer). Using the whisk attachment, beat on low until the egg whites begin to foam, then increase speed to medium-high. Continue beating while adding sugar 1 tbsp at a time. Beat another minute or so until the meringue has achieved stiff peaks and is glossy.
  • Dollop or pipe the meringue onto your parchment, using the drawn circles as a guide. Bake for 50 to 60 minutes without opening the oven door. Turn the oven off, but leave the meringues in for another hour to gradually cool. After the hour, remove them to the counter to cool completely.
  • The meringues should be crispy on the outside and light-weight. They should have no browning, but ovens vary and they may appear off-white. They should peel easily away from the parchment.

Make the Fuzzy Navel Syrup

  • While the meringues are baking, place the diced peach, water, orange juice and sugar into a small saucepan over high heat. Bring it to a boil, reduce the heat to medium and simmer for 5 minutes.
  • Strain the solids from the syrup using a fine mesh strainer. Use a spoon or spatula to press all the liquid from the peach mixture. Return the liquid only to the saucepan and simmer another 5 minutes until it reduces by about 1/4. You should end up with about 3/4 cup, give or take. Set aside to cool.

Make Whipped Cream

  • When you are ready to serve, whip cold cream and powdered sugar together until you achieve stiff peaks, but smooth texture. Be careful not to over whip which results in a clumpy, butter-like texture.

Assemble Pavlovas

  • In a bowl, toss peach wedges and blueberries together with 2 to 3 tablespoons of the syrup.
  • Dollop some whipped cream on top of a meringue then top with some peaches + berries. Drizzle a little more syrup over the top, if desired.