Description
Sweet clouds of meringue topped with fresh berries make these mini pavlova nests a delightful Australian dessert. Crisp exterior and marshmallow-like center create an irresistible treat perfect for summer gatherings you’ll savor with friends.
Ingredients
Scale
Main Ingredients:
- 4 egg whites
- 200 g (7 oz) granulated sugar
- 1 tsp white vinegar
Stabilizing Ingredients:
- 1 tsp cornstarch
- 1/4 tsp cream of tartar
Topping Ingredients:
- 240 ml (1 cup) heavy whipping cream
- 30 g (2 tbsp) powdered sugar
- 150 g (5 oz) mixed fresh berries (strawberries, raspberries, blueberries)
- 1 tbsp fresh mint leaves (optional)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper, creating a template of 3-inch circles for uniform pavlova nests.
- Separate egg whites into a spotlessly clean, dry mixing bowl, ensuring no yolk remnants that could prevent proper whipping.
- Whisk egg whites using an electric mixer on medium speed until soft, foamy peaks begin to form.
- Gradually add granulated sugar, one tablespoon at a time, while continuously whisking at high speed until glossy, stiff peaks develop and mixture becomes thick and lustrous.
- Sprinkle cornstarch, cream of tartar, and white vinegar over the meringue, gently folding with a spatula to maintain the voluminous texture.
- Carefully pipe or spoon the meringue onto the prepared baking sheet, creating small nest-like shapes with slightly raised edges using circular motions.
- Create a subtle indentation in the center of each meringue nest to hold the future cream and berries.
- Bake for 60-75 minutes until meringues appear crisp and pale ivory, then turn off the oven and allow nests to cool completely inside with the door slightly ajar.
- Whip heavy cream with powdered sugar until soft, billowy peaks form.
- Once cooled, gently fill each meringue nest with whipped cream and arrange a colorful medley of mixed berries on top.
- Optionally garnish with delicate fresh mint leaves for an aromatic finishing touch.
- Serve immediately to preserve the crisp meringue texture and prevent sogginess.
Notes
- Spotless Equipment Matters: Use a grease-free, completely dry bowl and whisk to ensure egg whites whip perfectly without deflating.
- Sugar Technique: Add sugar incrementally and slowly to create stable, glossy meringue with the right structure and shine.
- Moisture Control: Keep meringues crisp by storing in an airtight container and avoiding humid environments to prevent softening.
- Flexibility for Diets: Swap dairy cream with coconut whipped cream for a vegan version, and use alternative sweeteners for low-sugar options.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 6
- Calories: 248
- Sugar: 28 g
- Sodium: 14 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 63 mg