Mini Pavlova Nests Recipe

Just by looking at these pavlovas you know its going to taste as good as it looks!

“This recipe for mini pavlova nests is guaranteed to take you on a fluffy cloud of creamy deliciousness!”

Rita Kadosh

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!

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Mini Pavlova Nests Recipe
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Mini Pavlova Nests Recipe

Just by looking at these pavlovas you know its going to taste as good as it looks!

5 from 1 vote

Rate

Course: Dessert

Cuisine: Australian

Ingredients

Cake:

▢ 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

Vanilla cream:

▢ 1 cup heavy cream (250 g)
▢ 3 tbsp. confectioner’s sugar
▢ ½ tsp. vanilla bean paste

Instructions

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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