Go Back
–+ servings
a close up of a plate filled with mini pavlovas filled with whipped cream and topped with berries.
Print

Mini Pavlova Nests

Filled with whipped cream and topped with fresh fruit - these mini pavlova nests will be a hit at your next summer gathering. 
Course Dessert
Cuisine Australian
Prep Time 30 minutes
Cook Time 1 hour
Resting Time: 3 hours
Total Time 4 hours 30 minutes
Servings 10 serves
Calories 49kcal
Author Peter G

Ingredients

  • 2 egg whites at room temperature
  • 110 grams sugar caster or superfine
  • 1 tablespoon corn flour
  • 1 teaspoon vinegar
Metric - US Customary

Instructions

  • Preheat your oven to 110 deg C (225 F). Line a baking sheet with parchment paper and draw circles (to outline) using an espresso cup as your guide. (mine measured 6 cm or 2 ¼ inches). Turn the sheet over and set it aside.
  • Separate your egg whites over two bowls. (Freeze the egg yolks to use in another recipe). Next, add the egg whites to the bowl of your stand mixer.
  • Beat the egg whites on a low speed (no more than three on the dial) until soft peaks form. Slowly, add the sugar one tablespoon at a time. Ensure that the sugar is dissolved before adding the next tablespoon. (This can take anywhere between 10-15 minutes - have patience!).
  • Combine the vinegar and cornstarch to make a slurry and add it to the meringue. Raise your speed to number 5 or 6 and beat for another 45 seconds.
  • Place the pavlova meringue into a piping bag. 
  • Pipe little circles on the corners of your baking tray. (This will prevent the parchment paper from slipping or moving).  
  • Starting in the centre of your outlined circle, pipe the meringue to form the base. Then, to create the pavlova nests, pipe three layers on the circle's edge (this creates a "pocket" that we can fill up).
  • Bake in the oven for 45 minutes. Turn the oven off and allow the pavlova nests to cool in the oven before serving.

Notes

  • Make sure your eggs are at room temperature. It helps when whipping the egg whites and makes this recipe easier.
  • Use a stand mixer rather than hand whisking the egg whites.  It's much easier to do this, trust me!
  • Don't overbeat the egg white mixture. When beating the egg whites, keep going until they become thick and glossy.
  • Ensure all your equipment and bowls are dry before starting.
  • Use egg whites from real eggs - not from a carton.
  • Keep the oven temperature low when baking the mini pavlova nests - and DO NOT open it when baking (as tempting it is to take a "peek').
  • Add the sugar in 1 tablespoon increments. Do not dump it all in at once. (This allows the sugar crystals to dissolve).
  • Test a little of the pavlova mixture by rubbing it between your fingers. If you can still feel the sugar, it still needs beating.  
 
 

Serving Suggestions

  • Whipped cream and fresh fruit is a classic combination. Also, consider adding some kiwi fruit to make it "Australian".   
  • Custard and fruit
  • Lemon curd and fruit.

Nutrition

Serving: 1serve | Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g