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Mini pavlovas with passionfruit syrup


  • Preheat oven to 140°C fan forced (160°C normal).
  • Beat the egg whites using a hand mixer until stiff peaks form. Then add 190 gm sugar, little by little, continually beating until thick and glossy. Add the cornflour with the vinegar and vanilla, and mix well until incorporated, using a kitchen spoon.
  • Lightly oil a baking tray and cover with baking paper. Then mound 4-6 spoonfuls of meringue on top, slightly flatten and cook in the oven for about 35 mins until crispy, but not coloured. Remove and set aside to cool.
  • While the pavlovas are cooking, heat the water and remaining sugar in a small heavy-bottomed pot until dissolved. Turn the heat off, allow to cool for 1-2 mins and then whisk in the passionfruit. Set aside to completely cool.
  • To serve, top with whipped cream and the passionfruit syrup.


  • 3 egg whites
  • 240 gm caster sugar
  • 2 tspn cornflour
  • 1 tspn white vinegar
  • ½ tspn vanilla extract
  • olive oil spray
  • 75 ml cold water
  • pulp of 8-10 passionfruit
  • whipped cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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