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    Home » Recipes » Desserts

    Pavlova Nests

    Published: Dec 27, 2020 · Modified: Aug 19, 2024 by Libby Hakim · 4 Comments

    Jump to Recipe Print Recipe

    Pavlova Nests are perfect to serve on a grazing board or as individual Mini Pavlovas for dessert.

    mini pavlova nests

    I've used Nana Ling's basic pavlova recipe and adjusted the cooking time to create this "mini pavlova" recipe. 

    Ingredient notes

    The ingredient measurements can be found in the recipe card at the end of this post.

    Make sure you use caster sugar rather than regular sugar, as this will dissolve easier. Undissolved grains of sugar can cause weeping and cracking.

    Make sure egg whites are fresh and at room temperature – this will help create more volume, making your pavlova nests light and crisp. Also, be very careful not to get any yolk in the egg white when separating yolks from the whites. The fat from the yolk ruins the ability of the white to fluff up.

    How to make Pavlova Nests

    Start by preheating your oven to 120 degrees celsius / 250 degrees fahrenheit (fan-forced) and lining a few baking trays with baking paper.

    Beat egg whites and salt on medium-high speed (using a stand mixer or handheld electric beater) until the mixture forms soft peaks (see image 1).

    Next, add the sugar gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy and form soft peaks (see image 2) – if it doesn't continue beating for another minute.

    Return the mixture to low speed and add vanilla essence and vinegar. Mix until combined.

    Use a piping bag to create 8 small nest shapes of about 7-8 cm in diameter.

    Before placing the trays in the oven, turn the oven temperature down to 100 degrees celsius / 210 degrees fahrenheit (fan-forced).

    pavlova shells lined up on tray

    Cook for 40 minutes and then turn oven off. DO NOT open the oven door. Leave the pavlova nests to cool in the oven for at least a few hours, preferably half a day.

    Once completely cool, remove from the oven.

    Creating a memorable dessert

    Pavlova Nests are a blank canvas for you to create a dessert your guests will remember.

    Here, I've gone with the traditional cream and fruit filling.

    Other options include:

    • cherries, shaved chocolate and ice cream
    • banana, caramel and cream
    • mango and gelato
    • strawberries and yoghurt. 

    Storing Pavlova Nests

    You can store your pavlova nests or mini pavlovas in an airtight container for up to two weeks.

    More individual dessert ideas

    Mini desserts are such a treat. Here are some more you might like to try:

    • Mini Trifles.
      Mini Trifles
    • creme caramel
      Creme Caramel
    • mango fool.
      Mango Fool
    • berries in moscato jelly served in wine glasses.
      Berries in Moscato Jelly

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    pavlova nests

    Pavlova Nests

    Libby Hakim
    Mini pavlova! Use these pavlova nests to make individual pavlovas or a grazing board
    5 from 7 votes
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    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    0 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Australian
    Servings 8 nests
    Calories 265 kcal

    Ingredients
      

    Pavlova

    • 4 egg whites (60g eggs)
    • 1 pinch salt
    • 1 cup caster sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon white vinegar

    Instructions
     

    • Preheat oven to 120 degrees celsius / 250 degrees fahrenheit (fan-forced).
    • Line a few baking trays with baking paper.
    • Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
    • Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy - if it doesn't continue beating for another minute.
    • Return mixture to low speed and add vanilla essence and vinegar. Mix until combined.
    • Use a piping bag to create 8 small nest shapes of about 7-8 cm in diameter.
    • Turn oven down to 100 degrees celsius / 210 degrees fahrenheit (fan-forced) and place trays in oven. Cook for 40 minutes and then turn oven off. DO NOT open the oven door. Leave the pavlova nests to cool in the oven for at least a few hours, preferably half a day.
    • Once completely cool, remove from the oven.

    Video

    Notes

    Serving: To serve, add cream, ice-cream and fruit.
    Storing: They should last up to two weeks if stored in an airtight container in a cool, dry place.
    Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
    Tips:
    • Make sure you use caster sugar rather than regular sugar.
    • Make sure egg whites are fresh and at room temperature and be very careful not to get any yolk in the egg white when separating yolks from the whites.

    Nutrition

    Calories: 265kcalCarbohydrates: 23gProtein: 2gFat: 19gSaturated Fat: 12gCholesterol: 69mgSodium: 41mgPotassium: 112mgFiber: 1gSugar: 21gVitamin A: 1012IUVitamin C: 11mgCalcium: 35mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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      Chocolate Blancmange
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      Easter Jelly Pie
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      Marshmallow Recipe
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      Baileys Cheesecake
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    Comments

    1. Bridget

      June 07, 2023 at 8:07 pm

      5 stars
      I've made these before and they are fantastic! I'm going to make them for a large party, are the freezable?

      Reply
      • Libby Hakim

        June 07, 2023 at 9:44 pm

        Hi Bridget. I don't believe they would freeze well, unfortunately. But you can make them a few days ahead provided you store them in an airtight container. I hope that helps 🙂

        Reply
    2. Tamara Kidd

      December 24, 2021 at 11:05 pm

      What a great find your site is! Thank you for sharing. I'm very keen on all of the Scottish recipes as I try to recreate what my family would have had for years and notice how many my Nana had made too. I'm lucky enough to have many of her recipes but she's no longer here when I have a question or haven't got a recipe for a particular thing. Her love was a mix of cuddles, butter, flour and sugar.

      Reply
      • Libby Hakim

        December 27, 2021 at 9:49 pm

        Oh, so happy you found your way here too, Tamara. Enjoy the recipes x

        Reply
    5 from 7 votes (6 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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