Mini Pavlova Nests

Name: Mini Pavlova Nests
Prep time: 30 min
Cook time: 1 h
Total time: 4 h 30 min
Yield: 10 serves
Ingredients: 2 egg whites; 110 grams sugar; 1 tablespoon corn flour; 1 teaspoon vinegar

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4.5

12 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
3 hrs
Total Time
4 hrs 30 mins
Servings
10 serves
Calories
49 kcal
Course
Dessert
Cuisine
Australian

Mini Pavlova Nests

Elizabeth Reed

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Filled with whipped cream and topped with fresh fruit - these mini pavlova nests will be a hit at your next summer gathering.

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Ingredients

Servings

2 egg whites at room temperature
110 grams sugar caster or superfine
1 tablespoon corn flour
1 teaspoon vinegar

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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.
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.