Imagine a dessert so light it practically floats off your plate, so delicate it melts in your mouth, and so stunning it'll make your Instagram followers drool with envy! These Gluten-Free Mini Pavlova Nests are the ultimate showstopper that proves gluten-free desserts can be absolutely spectacular. With their crisp meringue exterior, pillowy soft interior, and a crown of luscious whipped cream and fresh berries, these little beauties are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 12 nests
Ingredients
- 4 egg whites
- 1 cup sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper, drawing 12 small (about 3-inch) circles as guides for your pavlova nests.
- Ensure all equipment is completely clean and free from any oil or grease. Separate egg whites into a large, clean mixing bowl, ensuring no yolk is present.
- Using an electric mixer, beat egg whites on medium speed until soft peaks begin to form. Gradually add sugar, one tablespoon at a time, beating continuously until the mixture becomes thick, glossy, and stiff peaks form.
- Sprinkle white vinegar and cornstarch over the meringue. Gently fold in using a spatula, being careful not to deflate the mixture.
- Transfer the meringue to a piping bag or use a spoon to carefully create nest-like shapes on the prepared baking sheet. Create a slight depression in the center of each nest to hold cream and berries later.
- Place the baking sheet in the preheated oven and immediately reduce temperature to 250°F (120°C). Bake for 1 hour without opening the oven door.
- After 1 hour, turn off the oven and leave the pavlovas inside with the door closed. Allow them to cool completely in the oven for an additional 1-2 hours.
- Once completely cooled, whip heavy cream with vanilla extract until soft peaks form.
- Just before serving, carefully remove pavlova nests from the parchment paper. Fill the center of each nest with whipped cream.
- Top each pavlova nest with a mix of fresh berries, arranging them attractively.
- Serve immediately to maintain the crisp exterior and soft interior of the pavlova nests.
Tips
- Temperature is crucial! Ensure your egg whites are at room temperature for maximum volume.
- Use a clean, grease-free bowl and beaters - even a tiny bit of oil can prevent your meringue from forming stiff peaks.
- Add sugar slowly and beat thoroughly to create a glossy, stable meringue.
- Be gentle when folding in vinegar and cornstarch to maintain the air in your mixture.
- Patience is key - don't open the oven during baking or cooling to prevent cracking.
- For the most picture-perfect nests, use a piping bag to create uniform shapes.
- Serve immediately after topping to maintain the perfect crisp-and-soft texture.
- Store any unused pavlova nests in an airtight container at room temperature for up to 2 days.
- For extra flavor, try infusing your whipped cream with a touch of lavender or lemon zest.
- If you're making these ahead, keep the meringue nests and toppings separate until just before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
