Best Mini Pavlova Recipe | Easy Strawberry Pavlova Nests
Best Mini Pavlova Recipe with only 5 ingredients is a perfect dessert recipe for Christmas, New Year's Day, Valentine's Day, Summer parties, or any time of the year!These mini pavlovas are one of the best individual treats you can add to your holiday dessert platter. This meringue-based dessert is perfectly crispy on top, light and airy, and has a marshmallowy texture on the inside.
Servings: 16
Calories: 204kcal
Equipment
- 1 Bowl
Ingredients
- 6 Egg whites
- 1 ½ cups Sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Corn starch
- ½ teaspoon Cream of tartar (you can use 1 teaspoon vinegar or lemon juice instead)
For whipped cream
- 2 cups Whipping cream
- 3 tablespoon Sugar
- 1 teaspoon Vanilla extract (optional)
For topping (I have used strawberry compote and fresh strawberries). You can only top it with strawberries
- 16 Strawberries, whole
- 1 cup Strawberries, finely chopped
- ¼ cup Sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 230 degrees F. Line your baking sheet with parchment paper.
- In a bowl, add 6 egg whites and beat until the mixture becomes foamy (takes about 1-2 minutes). Now add sugar, cornstarch, vanilla extract, and cream of tartar and beat for 8 to 10 minutes or until stiff peaks are formed. The egg white mixture will appear smooth and glossy.6 Egg whites , 1 ½ cups Sugar, 1 teaspoon Vanilla extract, 1 tablespoon Corn starch, ½ teaspoon Cream of tartar
- Transfer this meringue into your piping bag. Using a 1M tip (Wilton), pipe the meringue to form mini pavlovas, as shown in the video here. Indent each pavlova at the center using the back of a spoon to hold the whipped cream later.
- Bake in the preheated oven for 60 minutes. After 60 minutes, turn off the oven. Slightly crack open the door of the oven and let the baked pavlovas cool gradually in the oven for about 30 minutes.
- Then remove the Pavlovas from the oven, transfer them to a serving plate or cooling rack, and let them cool completely at room temperature.
- Baked Pavlovas will be white or pale cream color. They will be crispy and dry to the touch on the outside, and the inside will have a marshmallowy texture.
- Top it with whipped cream and strawberries, and serve. Or store it in an airtight container for up to 3 days, assemble them, and serve as and when needed.
- To make the whipped cream: In a bowl, add whipping cream, sugar, and vanilla extract and beat until soft spreadable peaks are formed.2 cups Whipping cream , 3 tablespoon Sugar, 1 teaspoon Vanilla extract (optional)
- For the strawberry compote: In a pan, add 1 cup chopped strawberries, ¼ cup sugar, and vanilla extract for taste and cool it on a medium flame for 10 minutes and mash it with a wooden spoon. Let this cool completely. Dip each strawberry in this compote and top it on pavlova for extra flavor16 Strawberries, whole , 1 cup Strawberries, finely chopped, ¼ cup Sugar, 1 teaspoon Vanilla extract
Video
Notes
You do not need to pipe the meringue. You can divide the mixture and scoop it with a spoon.
If you have sugar that has large/coarse granules, blitz it in a food processor and add it to the recipe. Do not use powdered or icing sugar.
Make sure you do not get any yolk in the egg whites mixture. Egg whites won't whip into stiff peaks in the presence of egg yolk, and the whole recipe will go waste.
Nutrition
Calories: 204kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 27mg | Potassium: 64mg | Fiber: 0.004g | Sugar: 25g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.1mg