Pavlova Nests
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 nests
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Calories
265 kcal
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Course
Dessert
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Cuisine
Australian
Pavlova Nests
Description
This Pavlova Nests recipe uses whipped egg whites beaten with caster sugar to form a stable meringue. Vanilla essence and white vinegar are added for flavor and to stabilize the mixture. The batter is piped into small nest shapes of about 7-8 centimeters in diameter.
Baking at a low temperature for 40 minutes followed by residual heat drying in the turned-off oven ensures the nests are crisp on the outside with a delicate chew inside. These nests provide a light and sweet base, perfect for filling with fresh cream, ice cream, and fruit at serving.
They store well in an airtight container in a cool, dry place for up to two weeks without losing texture, making them convenient to prepare ahead of time. Using fresh room temperature egg whites and caster sugar ensures optimal meringue structure.
Ingredients
Pavlova
- 4 egg 60g eggs, white
- 1 pinch salt
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 1 teaspoon white vinegar
Instructions
- Preheat oven to 120 degrees celsius / 250 degrees fahrenheit (fan-forced).
- Line a few baking trays with baking paper.
- Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
- Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy - if it doesn't continue beating for another minute.
- Return mixture to low speed and add vanilla essence and vinegar. Mix until combined.
- Use a piping bag to create 8 small nest shapes of about 7-8 cm in diameter.
- Turn oven down to 100 degrees celsius / 210 degrees fahrenheit (fan-forced) and place trays in oven. Cook for 40 minutes and then turn oven off. DO NOT open the oven door. Leave the pavlova nests to cool in the oven for at least a few hours, preferably half a day.
- Once completely cool, remove from the oven.
Notes
- Use caster sugar for best meringue texture rather than regular granulated sugar.
- Ensure egg whites are fresh, at room temperature, and free from yolk contamination for proper whipping.
- Store finished pavlova nests in an airtight container in a cool, dry place for up to two weeks.
- Serve nests topped with fresh cream, ice cream, and fruit for a classic finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8nests
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 69mg | 23% |
| Sodium | 41mg | 2% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1012IU | 20% |
| Vitamin C | 11mg | 12% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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