Mini Pavlova Nests
Mini Pavlova Nests are filled with cream and fresh fruit. They're crisp on the outside and soft in the middle - a delicious way to use up extra egg whites.
Servings: 10 nests
Ingredients
For 10 Mini Pavlova Nests:
- 4 large egg whites
- Pinch of salt
- 250 g caster sugar
- 1 teaspoon white wine vinegar (5ml)
- ½ teaspoon vanilla extract (2.5ml)
- 2 teaspoons cornflour/cornstarch (10ml)
To fill:
- 225 ml double cream, 1 carton
- 400 g fresh berries
Instructions
Preparation:
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Draw 5 circles of approximately 10cm diameter on the back of each baking parchment sheet and lay the parchment on the baking sheets.
For the Mini Pavlova Nests:
- Whisk the egg whites with the salt until they hold firm peaks, but are not dry
- Add the sugar a spoonful at a time, whilst still whiskingThe meringue will be glossy and still firm
- Sprinkle the vinegar, vanilla extract and cornflour over the meringue and fold in carefully with a large metal spoonYou want to keep the air in the meringue
- Spoon the mixture onto the parchment, smoothing with a knife or small spoon into each circle. Make a hollow in the middle for the fruit and cream later
- Put into the oven and turn the heat down to 150°C/ 130°C fan/ gas mark 2/ 300°F and cook for 25 minutes
- Turn the oven off and leave the meringues in for a further 30 minutes
- Take out of the oven and transfer the meringues on their liners onto a wire cooling rack to completely cool before filling.
To fill and decorate:
- Whip the cream until soft and holding its shape. Spoon the cream into the Pavlova nests and spread about a bit
- Arrange the fruit as you like.
Notes
A Pavlova is a meringue with a crisp outer shell and a softer middle and are best used immediately after making.