Mini Pavlova Nests
These mini pavlova nests are the perfect individual serving dessert! The crispy meringue exterior gives way to a soft, sweet center, and they're topped with creamy whipped cream and fresh strawberry compote. They're so pretty to look at and even better to eat! Whether you're hosting a party or just looking for a special treat, these mini pavlovas will definitely hit the spot.
Ingredients
Mini Pavlova Nests
- 6 large egg whites
- ½ teaspoon cream of tartar
- 1½ cups caster sugar
- 2 teaspoon cornstarch
- 2 teaspoon vanilla extract
Whipped Cream
- 1½ cups heavy whipping cream
- ½ cup powdered sugar
- ½ tablespoon vanilla extract
Instructions
Mini Pavlova Nests
- Preheat the oven to 230 degrees Fahrenheit and line two baking sheets with parchment paper.
- Use a drinking glass or biscuit cutter to trace 12 circles onto the parchment paper. This will help you to pipe perfect circles of meringue, but it is not essential.
- Wipe out your mixing bowl with vinegar then add the egg whites to the bowl. You can use a stand mixer or handheld mixer for this recipe.
- Start whipping the egg whites on medium-low speed until foamy, then add the cream of tartar.
- Increase the speed to medium-high and continue whipping until the egg whites reach soft peaks.
- Add the sugar gradually and continue mixing until the egg whites reach stiff peaks.
- Add the vanilla and cornstarch and mix until fully incorporated.
- Transfer the meringue to a piping bag fitted with a star tip and pipe 12 nests onto the prepared baking sheets. If you are using the circles as a guide, be sure to pipe the meringue inside of them. Pipe the base first and then swirl around the outside 2-3 times to make the sides of the nests.
- Bake the pavlovas for 1½ to 2 hours, or until they are crisp and dry to the touch. Meringues that are properly cooked should lift easily from the parchment so you can test them by gently lifting the edge of one of the nests. If it doesn't release easily, give it a few more minutes and check again.
- Turn off the oven and prop the door open with a wooden spoon. Allow the pavlovas to cool in the oven for 1 hour to prevent them from cracking.
- Once cooled, top the pavlovas with whipped cream and strawberry compote (or your desired topping) just before serving. Enjoy!
Whipped Cream
- Add the heavy cream, powdered sugar, and vanilla to a large bowl.
- Use a handheld mixer or stand mixer to whip the cream on medium-high speed until stiff peaks form.
- Serve immediately or store in the fridge for up to 2 hours.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 33mgPotassium: 76mgFiber: 0.003gSugar: 26gVitamin A: 437IUVitamin C: 0.2mgCalcium: 21mgIron: 0.1mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
Tried this recipe?Let us know how it was!