Updated: Apr 23, 2020
These little pavlova nests are perfect for when it's too hot outside your upper lip starts sweating the moment you leave your house. #SULA
I didn't want to commit and make a huge pavlova all by itself so I made them small and dainty. It wasn't hard to do, but super delicious and easy to transport from when you want to serve it at a picnic or al-fresco 🌿
Serves: More or less 10 nests
Difficulty: Level 1
Wow factor: ⭐️⭐️⭐️⭐️
Remember: not all nests are made equal, but they're still beautiful in their own way.
Phase 1 - Pavlova Nest (Ingredients):
4 egg whites
Pinch of salt
235gr caster sugar
1tsp vanilla extract
1tsp white wine vinegar or freshly squeezed lemon juice
Phase 1 - Pavlova Nest (Instructions):
Preheat the oven to 180 degrees.
In a big bowl, whisk the egg whites and salt until it starts forming peaks.
Take a spoon and start gradually adding in the sugar to the, whilst beating the egg whites mixture. You will know you've done the right thing when it starts becoming shiny and when you stop the mixer and pull it up, it holds its shape.
Now take a spatula, and fold in the cornflour, vanilla extract and the white wine vinegar/lemon juice.
Phase 2 - Assembling and Baking (Tools):
Piping bag (optional)
A glass/little cup and a pen/pencil to draw the circles
Phase 2 - Assembling and Baking (Instructions):
Draw around 12 circles on 2 baking paper using the cup to guide you. Put the baking paper on a baking tray/baking sheet.
If you are using a piping bag, then put the meringue in the bag and snap off the end, nothing fancy. Now start piping the meringue and follow the circles.
If you are not using a piping bag, take your spoon and spoon the meringue onto the baking paper following the circles.
You will want the pavlova nests to look like nests so that the whipped cream and fruits have a throne to sit on, so take the back of your spoon and make a hollow pit in the middle so that the edges are raised. See pic below for reference. Yes I made a few tiny dots all over the place as there was leftover meringue.
Now that the oven is hot, put the nests in. After 5 minutes, turn down the temperature to 150 degrees. This is to ensure that the outside is crispy, silky, beautiful, but when you turn it down, it will continue to cook the middle bit slowly so it is chewy like marshmallow. Bake for another 25 minutes.
When the timer goes off, turn off the oven but leave the nests in for another 20 minutes before taking them out.
Unstick them from the baking paper and place them on cooling racks so they can cool completely.
Phase 3 - Cream and Fruits (Ingredients and Instructions):
300ml Double Cream or ready made whipped cream
Sliced strawberries (you can also change it kiwis or put both on depending on the size of your nests)
A handful of raspberries, blueberries, any berries up2u
Whip the double cream using an electric mixer if you are not using ready made whipped cream, it might take 2-3 minutes until it becomes proper whipped cream.
Spoon the cream onto the pavlova nests to act as a 'cushion' for those fruits.
Place the fruits so that they look pretty and dainty.
You can then dust some icing sugar but I CBA they are sweet enough.
Serve to all your pals for a good time under the sun.
As usual, if your meringue doesn't turn out how it should, check our tip here: https://bit.ly/2FTp8oz