Last updated on December 1st, 2021.

Oh Pavlova. Might just be the perfect dessert.

Even more so when it’s Cookie Butter Creme Mini Pavlovas with Candied Cashews.

It is sweet and light, crunchy from the out side and soft from the inside. You can easily adjust its flavors and decide the kind of filling and topping of your liking.

You can bake it days in advance, store it in an air tight container and fill it just few hours before serving.

Today, I am sharing with you my recipe for Cookie Butter Creme Mini Pavlovas with Candied Cashews.

Crunchy Soft Mini Pavlovas filled with smooth cookies butter creme topped with cinnamon sugar candied cashews and drizzle with warm cookie butter.

How good does that sounds?

You can find the Candied Cashews Recipe, here.

Don’t forget to check out the Baker’s tip following the recipe.

Happy Baking!

Here are some other treats you might like

Cookie Butter Mini Pavlovas with Candied Cashews

Light and crunchy mini pavlovas filled with cookie butter and candied cashews

Course Dessert
Cuisine European
Keyword mini pavlovas
Servings 15
Author One Sarcastic Baker



  • 5 Large Egg Whites (150 g /5 oz)
  • 1 1/2 Cups Sugar (300 g/ 10.5 oz)
  • 1 tsp Cornstarch

Cookie Butter Creme

  • 1 Cup Heavy Cream
  • 2 TBP Powdered Sugar
  • 1 tsp Cornstarch
  • 1/2 Cup Cookie Butter Spread
  • 1/2 Cup Candied Cashews


To Make the Mini Pavlovas

  1. Preheat your oven to 200F.

  2. Combine egg whites and sugar in a bowl on top of a saucepan with simmering water.

  3. Using a hand whisker, mix the egg whites and sugar until the sugar dissolves and the temperature reaches 150 F. (Or when dipping your finger you immediately want to take it out)

  4. Remove bowl from heat and mix with a standing mixer on high speed. 

  5. Stop the mix after about 2 minutes and add the cornstarch, resume mixing on high speed until the mix has cooled down and is very stiff.

  6. Place the Meringue in  a piping bag with the star tip (I used Wilton M1) and pipe 2.5" - 3" mini baskets. 

  7. Bake the mini Pavlovas for about 2 hours. (for a crunchy meringue inside, bake for 2 1/2 to 3 hours)

  8. Remove from the oven and allow to cool to room temperature before storing or filling. 

To Make Cookie Butter Creme

  1. Mix 1/4 cup of heavy cream with the powdered Sugar and Cornstarch and allow to boil.

  2. Remove from heat and let reach to room temperature.

  3. Place the remaining 3/4 cup of heavy creme in a bowl of a standing mixer fitted with the whisk attachment and whisk on high, once you notice that the heavy cream is starting to thicken add the cornstarch mixture.

  4. Whisk on high until the mixer is thickens then add 3 TBS of the cookie Butter. Keep whisking just to combine. 

To Assemble

  1. With a spoon fill each mini Pavlova with the Creme and top with some cookie pieces and candied Cashews.

  2. In the microwave heat the remaining cookie butter and drizzle over the filled Pavlovas.

Recipe Notes

  • At first, the creme might look a bit loose. It will thicken as it gets cold. I filled the Pavlovas when the creme was thin with a spoon. You can decide how ever you choice to do.

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