Are you looking for simple but impressive dessert for your next special occasion? These mini pavlova nests are sure to wow your guests. These fluffy, marshmallow meringues with a delightfully crispy outside topped with fluffy whipped cream and fresh fruit scream high end restaurant, but they are actually quite simple to prepare.
What I love about these individual pavlova nests is how easy they are to customize. Top them with whipped cream, fresh fruit, jam, nuts, chocolate, caramel or whatever your heart desires. You could even setup a topping station and let your guests decorate their own individual pavlovas. It's a dessert that both children and adults will adore!
If you like this recipe, you may also enjoy my citrus pavlova recipe, which is topped with fresh clementine curd.
Ingredient Notes
This recipe uses just a few simple ingredients and it's naturally gluten free.
- Egg Whites - Egg whites are the base of the meringue. You will get better results separating your own eggs versus buying a store-bought carton of egg whites. I find it easiest to separate cold eggs, then allow the egg whites to come to room temperature for the most volume when whipping.
- Vinegar - A tiny bit of vinegar is added to the pavlova to stabilize the egg whites. It helps to keep the meringue from collapsing.
- Castor Sugar - Fine castor sugar is ideal for a pavlova because it dissolves into the egg whites much easier. If your store doesn't carry it, you can simply pulse granulated sugar in your food processor until it's a fine powder.
- Corn starch - Starch is added to the egg whites to help absorb some of the moisture to keep the pavlova crisp on the outside. If you don't like corn starch you can substitute tapioca starch.
- Cream of Tartar - This is an acid that helps to stabilize the meringue in the pavlova.
- Vanilla - A bit of vanilla extract adds a little sweetness to the meringue. I've used vanilla paste in this recipe to add those lovely flecks of vanilla beans. But vanilla extract will work just as well and the measurement is the same.
See recipe card for full ingredient list and quantities.
Fillings for Pavlova Nests
The mini pavlovas shown here have fresh whipped cream, fresh blueberries, and chopped almonds. Here are some other topping suggestions:
- Fruit curd, like lemon curd or orange curd.
- Dairy Free Salted Caramel Sauce
- Chocolate shavings or chocolate ganache
- Nutella
- Custard or Mousse
- Fresh strawberries, blueberries, or your favorite fruit
- Nuts
- Coconut
- Candies - like mini eggs for Easter!
How to Make Mini Pavlova Nests
- STEP 1: Add the egg whites and cream of tartar to the bowl of a stand mixer. Beat until frothy with soft peaks.
- STEP 2: Add the caster sugar a little at a time to the whipped egg whites, while continue to mix.
- STEP 3: Sprinkle the cornstarch, vanilla and vinegar over the meringue and beat until stiff peaks form. The meringue should be very stiff and shiny.Turn your mixing bowl upside down to test if the meringue mixture is thick enough. It should not fall when it's ready.
- STEP 4: Line a baking sheet with parchment paper. Outline 4-6 circles of equal size on a piece of parchment paper and flip the paper over with the pencil side down.
- STEP 5: Spoon the meringue onto your prepared baking sheet. Shape it into a circle that fits your outline. Use a offset spatula or the back of a large spoon to form little nests on top by swooping the sides up. Now you're ready to bake!
Expert Tips
- Choose your pavlova shape: Make the meringue nests as directed with an offset spatula or use a piping bag with a large star tip to give more texture to the shape of the nest.
- Egg whites: When separating your eggs, make sure there’s no trace of egg yolks in the whites. Yolk in the egg whites will prevent them from whipping properly. It is best to have your egg whites at room temperature for whipping. But I find it is easier to separate my eggs while they are cold and then allow them to come to room temperature before whipping them up. Room temperature egg whites will beat into stiff peaks much easier.
- Clean your mixing bowl: Before whipping your egg whites, wipe down your mixing bowl with lemon juice or vinegar to remove any remaining oils from previous bakes. A clean bowl is crucial to fluffy egg whites.
- Directly into the oven: Once you've shaped your meringue nests, they need to go directly into the oven or they may begin melting and losing their shape.
- Meringue baking: You can bake the meringue in advance and allow it to cool down inside the oven. Crack the oven door after the bake time has elapsed. Try to let it cool overnight or as long as you can as the slow cooling helps prevent the meringue from collapsing and cracking.
- Fine sugar: Castor sugar is superfine sugar and is essential to this recipe. It can be store-bought or you can make some at home by whizzing granulated sugar in the food processor until very fine.
Storage
Mini meringue nests can be stored un-decorated in an airtight container at room temperature for up to 3 days. The storage time may vary if your home is humid.
The toppings will soften the meringue shells once added, so you should plan to serve it within 3-4 hours of decorating.
More dessert recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Mini Pavlova Nests
Ingredients
For the pavlova
- 6 Egg Whites room temperature
- 1 pinch Cream of Tartar
- 1 ¾ Cup Castor Sugar sifted
- 1 ½ teaspoon Cornstarch
- 1 teaspoon Vanilla
- ½ teaspoon White Vinegar
For the topping
- 1 Cup Vegan Whipped Cream I like cocowhip
- Fresh Blueberries
- Chopped Almonds
Instructions
For the pavlova
- Preheat the oven to 250 °F (121 °C). Cut a piece of parchment paper large enough to line a baking sheet. Draw 6 equal sized circles on a piece of parchment paper. Place the paper on the baking sheet with the pencil marking on the underside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on a medium speed until frothy.6 Egg Whites, 1 pinch Cream of Tartar
- Add the castor sugar one teaspoon at a time while continuously whisking.1 ¾ Cup Castor Sugar
- Sprinkle the cornstarch, vanilla and vinegar over the egg white mixture. Beat on high speed for 4-5 minutes until the meringue is very stiff and glossy.1 ½ teaspoon Cornstarch, 1 teaspoon Vanilla, ½ teaspoon White Vinegar
- Spoon the meringue mixture onto the prepared baking sheet and shape into 6 small cylinders. Then use an offset knife to make a nest in the center and scrape diagonal lines up the outside.
- Place the baking sheet on the bottom rack of the oven. Immediately reduce the temperature to 200 °F (93 °C)
- Bake the meringue for 1 ½ hours and then turn the oven off. Crack the door of the oven and leave the meringue inside to cool completely, about 5 hours or overnight.
Assembling the Pavlova
- Place the whipped cream on top of the cooled meringue.1 Cup Vegan Whipped Cream
- Top with fresh berries and chopped nuts.Fresh Blueberries, Chopped Almonds
Notes
- Store the undecorated pavlova in an airtight container at room temperature for up to 3 days.
- The decorated pavlova will not store well, as it begins to soften. It's best to serve within 3-4 hours after the decoration is added.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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