Go Back
–+ servings
mini strawberry pavlova recipe

Mini Strawberry Pavlova Nests

Rich and delish
Pavlova is the lightest dessert that is made with a light meringue that is baked at low temperature, topped with homemade whipped cream and fresh fruit.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Chill time 2 hours
Course Dessert
Cuisine Australian
Servings 9 pavlovas
Calories 183 kcal

Ingredients
 
 

  • 5 Egg whites
  • ½ teaspoon Almond extract
  • ½ tablespoon Lemon juice
  • 1 ⅓ cups Sugar
  • 2 tablespoon Cornstarch

Assembly:

  • ½ cup Strawberry jam or strawberry sauce
  • 1 cup Fresh strawberries sliced

Instructions
 

  • Preheat an oven to 110c (230f) and prepare a baking sheet with parchment paper.
  • Clean your mixing bowl and remove any excess oils with lemon or vinegar. Wipe with a paper towel.
  • Into a stand mixer bowl, add the egg whites, and start whipping for about 2-3 minutes.
  • Gradually add the sugar while mixing on medium heat. Take your time, adding a tablespoon of sugar every 20 seconds. We want to sugar to mostly dissolve, so it's okay to mix it for a long time.
  • Mix on high speed to stiff peaks. Add the almond extract, and the cornstarch. Mix for a few seconds until fully incorporated.
  • Transfer the batter into a big piping bag with a 1M piping tip or any star piping tip. Pipe 9 little nests (as seen in the video) on a parchment paper-lined baking sheet. Make sure that there are spaces left between each pavlova.
  • Bake the pavlovas in a 110c (230f) preheated oven for about an hour. After an hour, turn off the heat and don't open the oven door. Let the pavlovas cool and dry out in the closed oven for at least 2 hours.

Make the whipped cream:

  • Into a big mixing bowl, add the heavy cream, vanilla extract, and powder sugar. Mix with an electric hand mixer until stiff peaks form.

Assemble the pavlova:

  • Top each pavlova with a big dollop of whipped cream. Make sure that you fill out the middle of the pavlova with whipped cream so there will be whipped cream in every bite.

Notes

If you don't have caster sugar (or superfine sugar), simply pulse the granulated a few times in a food processor or a blender until you get a fine sugar texture. Don't over blend the sugar so you won't get powder sugar.
Preheat your oven and line a baking sheet with parchment paper to prevent the pavlova from sticking to the pan.
Bake the meringue on low heat to make sure that the pavlovas bake evenly and perfectly. Baking the pavlova over low heat makes sure that your pavlova doesn't crack.
Let the pavlova cool in a closed oven. After baking the pavlovas, turn off the heat and let the pavlovas cool for at least an hour in the oven, while the door is closed.
Make a pavlova cake if you don't want to pipe the meringue, or don't feel comfortable using a piping bag.
Make sure that your mixing bowl is CLEAN! This step is super important. If there is oil remaining on your spatula, or mixing bowl, that will stop your egg whites from whipping into perfect stiff peaks. The solution is easy, simply wipe your bowl with lemon or vinegar, using a paper towel.

Nutrition

Calories: 183kcalCarbohydrates: 44gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 34mgPotassium: 44mgFiber: 1gSugar: 39gVitamin A: 1IUVitamin C: 2mgCalcium: 6mgIron: 1mg
Keyword mini pavlova nests, mini pavlova recipe, mini pavlovas, strawberry pavlova, strawberry pavlova recipe
Tried this recipe?Let us know how it was!