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Holiday Pavlova Nests

Delightful meringue nests filled with whipped cream and fresh fruits, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Australian, New Zealand
Calories: 250
Ingredients Method Notes

Ingredients
  

Meringue Ingredients
  • 4 large egg whites, at room temperature Ensure egg whites are at room temperature for best results.
  • 1 cup granulated sugar Add gradually while mixing.
  • 1 teaspoon cornstarch Helps stabilize the meringue.
  • 1 teaspoon white vinegar or lemon juice Acid helps stabilize egg whites.
  • 1 teaspoon vanilla extract Adds flavor to the meringue.
  • a pinch salt Balances the sweetness.
Whipped Cream Ingredients
  • 1 cup heavy whipping cream, very cold Chill before whipping.
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract For added flavor in whipped cream.
Fruit and Garnish
  • 1 cup fresh berries Strawberries, raspberries, and blueberries recommended.
  • 1 kiwi slices, pomegranate seeds, or citrus segments For additional colors and flavors.
  • to taste chocolate shavings or curls Optional garnish.
  • to taste crushed pistachios Optional garnish.
  • to taste fresh mint leaves Optional garnish.
  • to dust powdered sugar Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 6 to 8 circles (about 4 inches wide) on it; flip the paper over.
  2. In a mixing bowl, beat the egg whites with a pinch of salt on medium speed until soft peaks form.
  3. Gradually sprinkle in the sugar, one tablespoon at a time, increasing to medium-high speed until the mixture is thick and shiny with stiff peaks.
  4. Gently fold in the cornstarch, vinegar (or lemon juice), and vanilla extract.
  5. Spoon or pipe the meringue onto the prepared baking sheet, making shallow indentations in the center of each.
Baking
  1. Bake in the preheated oven for 1 to 1.25 hours until dry, then turn off the oven and let cool inside with the door slightly ajar for at least an hour.
Whipping Cream
  1. In a bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
Assembly
  1. Carefully spoon or pipe the whipped cream into the center of each pavlova nest. Top with fresh fruits, chocolate shavings, or garnishes.
  2. Serve immediately.

Notes

Store leftover meringue in an airtight container for up to 2 days. Filled nests should be served fresh. Store additional components separately in the fridge.