Looking for an elegant yet simple dessert for your next celebration? These mini pavlova nests are sure to impress. Crisp on the outside and soft and marshmallowy inside, each little meringue is finished with whipped cream and fresh fruit for a restaurant-quality treat that’s easy to make at home.
One of the best things about these individual pavlovas is how customizable they are. Finish them with whipped cream, fresh fruit, curd, jam, nuts, chocolate, caramel or whatever you prefer. You can even set up a topping station and let guests decorate their own pavlovas — a hit with both kids and adults.
If you enjoy this recipe, try the citrus pavlova variation topped with fresh clementine curd.
Ingredient Notes
This pavlova recipe uses a few simple ingredients and is naturally gluten free.
- Egg whites – Fresh egg whites separated from yolks give the best volume. Separate eggs while cold, then let whites come to room temperature before whipping for maximum loft.
- Vinegar – A small amount helps stabilize the egg whites and reduce the chance of the meringue collapsing.
- Castor sugar – Fine caster (superfine) sugar dissolves more easily into the egg whites. If you don’t have it, pulse granulated sugar in a food processor until fine.
- Cornstarch – A little cornstarch helps absorb moisture and keeps the pavlova crisp on the outside. Tapioca starch is a suitable substitute if you prefer.
- Cream of tartar – An acid that stabilizes the meringue for better structure.
- Vanilla – A teaspoon of vanilla extract adds flavor; vanilla paste or scraped vanilla beans add visual flecks if you like.
See the recipe card below for the full ingredient list and quantities.
Fillings for Pavlova Nests
The pavlovas pictured are topped with whipped cream, fresh blueberries and chopped almonds. Other delicious topping ideas:
- Fruit curd, such as lemon or orange curd
- Dairy-free salted caramel
- Chocolate shavings or ganache
- Nutella or other chocolate-hazelnut spread
- Custard or mousse
- Fresh strawberries, raspberries, or mixed berries
- Chopped nuts or toasted coconut
- Seasonal candies (mini eggs for Easter, etc.)
How to Make Mini Pavlova Nests
- STEP 1: Add egg whites and cream of tartar to a mixer fitted with the whisk and beat until frothy with soft peaks.
- STEP 2: Add the caster sugar gradually, one teaspoon at a time, while continuing to mix until dissolved and glossy.
- STEP 3: Sprinkle in the cornstarch, vanilla and vinegar, then beat on high until stiff, glossy peaks form. The mixture should be so stiff that it holds its shape—turn the bowl upside down briefly to check; it should not slide.
- STEP 4: Line a baking sheet with parchment paper. Trace 4–6 equal circles on the paper, then flip the paper so the pencil marks are underneath. Spoon the meringue onto the circles, shaping each into a round. Use an offset spatula or the back of a spoon to form a shallow nest by lifting the edges.
- STEP 5: Place the baking sheet in the oven and immediately reduce the temperature as directed below. Bake until dry and set, then turn the oven off and allow the pavlovas to cool slowly inside the oven with the door cracked for several hours or overnight.
Expert Tips
- Shape options: Use an offset spatula for a smooth nest or a piping bag with a large star tip for a decorative, textured edge.
- Egg whites: Make sure no yolk contaminates the whites—any fat prevents proper whipping. Separate cold eggs, then let the whites warm to room temperature before whipping for better volume.
- Clean equipment: Wipe the mixing bowl and whisk with a little lemon juice or vinegar to remove any oil residue. A spotless bowl helps the whites whip to full volume.
- Bake immediately: Once shaped, the meringues should go straight into the oven to avoid losing their form.
- Slow cooling: After baking, leave the pavlovas in the oven as it cools. Slow cooling reduces cracking and collapse—cooling overnight is ideal.
- Sugar texture: Fine caster sugar dissolves fastest. If needed, blitz granulated sugar in a food processor to make it finer.
Storage
Store undecorated mini pavlova nests in an airtight container at room temperature for up to 3 days, keeping in mind that humidity can shorten their crispness.
Once you add toppings, the shells will soften. Serve decorated pavlovas within 3–4 hours for the best texture and presentation.
More dessert recipes to consider:
- Gluten Free Strawberry Cupcakes
- No Bake Nutella Pie
- Strawberry Crumble Bars
- Strawberry Rhubarb Crumble
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share your thoughts in the comments.
Recipe
Mini Pavlova Nests
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Ingredients
For the pavlova
- 6 Egg Whites room temperature
- 1 pinch Cream of Tartar
- 1 ¾ Cup Castor Sugar sifted
- 1 ½ teaspoon Cornstarch
- 1 teaspoon Vanilla
- ½ teaspoon White Vinegar
For the topping
- 1 Cup Vegan Whipped Cream I like CocoWhip
- Fresh Blueberries
- Chopped Almonds
Instructions
For the pavlova
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Preheat the oven to 250 °F (121 °C). Line a baking sheet with parchment and draw 6 equal circles on the reverse side, then place the parchment with markings face down.
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In the bowl of a mixer fitted with the whisk, beat the egg whites and cream of tartar on medium speed until frothy.
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Add the caster sugar one teaspoon at a time while whisking continuously until dissolved.
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Sprinkle in the cornstarch, vanilla and vinegar, then beat on high for 4–5 minutes until the meringue is very stiff and glossy.
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Spoon the meringue onto the prepared sheet, forming six small cylinders. Use an offset knife to create a shallow nest in each and add texture by scraping diagonal lines on the outside.
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Place the baking sheet on the bottom rack. Immediately reduce the oven temperature to 200 °F (93 °C) and bake as directed below.
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Bake for 1½ hours. Turn the oven off and crack the door, leaving the meringues inside to cool completely—about 5 hours or overnight—so they dry slowly and remain stable.
Assembling the Pavlova
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Top each cooled meringue with whipped cream.
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Finish with fresh berries and chopped nuts or your preferred toppings just before serving.
Notes
- Store undecorated pavlovas in an airtight container at room temperature for up to 3 days.
- Decorated pavlovas soften quickly; serve within 3–4 hours of adding toppings for best texture.