Mini Pavlova Nests Recipe
“This recipe for mini pavlova nests is guaranteed to take you on a fluffy cloud of creamy deliciousness!”
Original Recipe Author
Elegant and flavorful, pavlova is a baked version of meringue that’s crispy on the outside and soft on the inside instead of being dry throughout. It’s airy and sweet, close to a marshmallow wrapped in a brittle crust.
While they may seem intimidating to make at home, these mini pavlova nests are a lot easier to whip up than you think. With readily available ingredients and a mouthwatering flavor, you’ll soon be making these babies whenever you get a chance!
Mini Pavlova Nests Recipe
- 9 oz. egg whites (about 8-9, but the weight is necessary (250 g))
- 18 oz. granulated sugar
- ½ tsp. vanilla bean paste (or vanilla extract)
- 1 tbsp. cornstarch
- 1 tsp. vinegar
- 1 cup heavy cream (250 g)
- 3 tbsp. confectioner’s sugar
- ½ tsp. vanilla bean paste
- In a mixer bowl, put the egg whites and sugar.
- Using a hand beater, lightly beat the egg whites and sugar (you’ll need this mixture later on).
- Grab a small pot on which you can place the mixer bowl, leaving enough space between the pot bottom and the bowl bottom so the water doesn’t touch the mixer bowl.
- Pour half a cup of hot water into the small pot and bring it to a boil.
- When the water is at a rolling boil (fully boiling), put the mixer bowl with the egg whites and sugar over the pot and start beating constantly with a hand beater to make sure that the egg whites don’t cook.
- Continue beating for about 7 to 10 minutes.
- Check if the sugar dissolved by taking a little bit of the mixture and rubbing it between two fingers. If so, attach the bowl to the mixer right away and beat for about 8 to 10 minutes (depending on the mixer) until the foam is firm (creates firm peaks).
- Lower the speed of the mixer.
- Add the cornstarch, vinegar, and vanilla extract.
- Beat for a few more seconds and then check the mixture’s consistency. You’ll know it’s ready when the meringue comes out firm and shiny.
- Prepare a piping bag with a 1M piping tip and transfer the meringue into the bag.
- Pipe the meringue onto a baking pan lined with parchment paper; form a flat round bottom and then pipe a round frame of about 2 to 3 tiers.
- It’s recommended to stick the corners of the parchment paper to the baking pan using some meringue. This will keep the parchment paper from moving while piping.
- Bake at 175°F (80°C) for 3 hours.
- When the pavlovas are ready, fill them with vanilla cream and add your favorite garnish. It’s commonly topped with a combination of fresh fruits.
- To make the vanilla cream, beat all the ingredients together into a whipped cream and then pipe it into the pavlovas.
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