Pavlova Nests
Mini pavlova! Use these pavlova nests to make individual pavlovas or a grazing board
Servings: 8 nests
Calories: 265kcal
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: 265kcal | Carbohydrates: 23g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 41mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1012IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg