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A photo of mini pavlovas with black fondant shaped as evil eyes glue to them and strawberry coulis on top.

Mini Halloween Pavlovas

Crunchy and gooey pavlovas topped with raspberry coulis for Halloween.

Course Dessert
Cuisine Not Specific
Keyword halloween dessert, pavlova recipe, strawberry coulis
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 people
Calories 281 kcal
Author Nicolas



  • 3 egg whites
  • 150 g of caster sugar for the meringue
  • A pinch of salt

Vanilla Cream

Strawberry Coulis

  • 200 g of strawberries washed and green leaves cut off
  • 2 tablespoons of caster sugar for the coulis
  • 1 teaspoon of lemon juice



  1. Pre-heat your oven to 110 degrees Celsius.
  2. Line a baking tray with greaseproof paper.
  3. Add your egg white and a pinch of salt to a large, clean bowl. Use an electric beater or whisk to beat the egg white to soft peaks, meaning that the peaks should still curl down when you lift up the whisk/electric beater.
  4. Gradually add your sugar while beating to stiff peaks. You want the mixture to be smooth, glossy and you want all of the sugar to dissolve. You can rub some of the mixtures between your thumb and finger. If you feel any sugar granules then keep on beating.
  5. Spoon nice big rustic blobs of meringue on your lined baking tray, then use the back of the spoon to push the middle of the meringue blobs inward to make mini meringue moulds (just look at the first photo if you don't understand).
  6. Bake in the oven for about 50-60 minutes. When you take the meringues out of the oven, let them cool for about 5-10 minutes. Carefully lift the meringues off the baking tray and transfer them onto a plate or board then set aside.
  7. Put the vanilla extract and the cream together in a bowl. Whisk the cream until it is thick, holding it's shape but it is still nice and smooth. Set aside.
  8. Add the Strawberries, sugar and lemon in a food processor and blitz until nice and smooth. Transfer to a bowl then set aside. For anyone who only has a hand blender, you could just hand blend those 3 ingredients in a bowl and you'll get the same result.
  9. Use your hands to mould and rub the food colouring through the fondant icing (use gloves if you're scared to get messy but hey, it's Halloween you're supposed to get messy). When you're done put it in the fridge.
  10. Scoop the vanilla cream into a piping bag, then pipe the cream into the meringue moulds. Or you can spoon the mixture in. Place in the fridge.

  11. Take the fondant out of the fridge, line a flat, clean surface with greaseproof paper, lightly dust the greaseproof paper and a rolling in with icing sugar. Start rolling out your dark fondant icing until it is nice and flattened out. From there you can use a small knife to cut out whatever Halloween shapes you want. You can now decorate your pavlovas with your fondant icing then return to the fridge.
  12. Do not drizzle the coulis (your bloody strawberry mixture) over the pavlovas until you are about to eat/serve them. Otherwise, your meringues will go soggy.

Recipe Notes

  • Don't forget that the key to a good meringue is to cook them low and slow in the oven, then giving them time to cool down. 
Nutrition Facts
Mini Halloween Pavlovas
Amount Per Serving
Calories 281 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7.4g46%
Cholesterol 38mg13%
Sodium 276mg12%
Potassium 154mg4%
Carbohydrates 41.8g14%
Fiber 0.7g3%
Sugar 38.2g42%
Protein 3.9g8%
Calcium 40mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.