Individual Pavlova Nests
Who doesn't love Pavlova? Crispy meringue on the outside, light yet slightly chewy on the inside, topped with lashings of whipped cream and your choice of fruit or ice cream.
Ingredients
- 4 large egg whites
- 240g caster sugar
- 1½ teaspoons cornflour
- 1 teaspoon white wine vinegar
- pinch of fine salt
To serve - suggestions:
- 400ml fresh double or whipping cream, whipped
- 200ml fresh double or whipping cream, whipped, mixed with 200ml natural Greek yoghurt
- fresh fruit - such as strawberries, raspberries, cherries, blueberries, kiwi fruit, mango, passionfruit, blackberries, pineapple
- cooked fruit - such as blackberries, raspberries, rhubarb, gooseberries
- ice cream - any flavour (We add cream and ice cream!)
- lemon or passionfruit curd - to drizzle on or mix with the cream and/or cream/yoghurt mix
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 5
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Beat the egg whites with an electric whisk until they form satiny peaks.
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Add the sugar gradually, spoonful at a time, whilst beating until stiff, shiny and smooth. The sugar should dissolve into the egg whites. If the mixture feels grainy, beat for 2 - 3 extra minutes, or until silky
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Add the cornflour through a sieve, vinegar and salt and beat on a low speed to mix thoroughly.
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Draw 9 x 9cm/3½ inch circles onto baking parchment and divide the mixture amongst these circles. Bear in mind that the pavlovas will expand a little whilst cooking.
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Use a knife to shape the meringue. You want a flattish base and slightly higher sides.
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Put into the centre of a preheated oven and immediately turn down the temperature to Fan Oven 130°C/150°C/300°F/Gas 2.
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Cook for 30 minutes. After 30 minutes, turn the oven off but leave the pavlova inside for a further 30 minutes and then remove.
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Transfer to a cooling rack to cool completely.
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To serve: when the pavlova are cool, fill with your favourite ingredients. For example:
- We fill ours with freshly whipped cream
- you could use a mixture of half cream and half yoghurt
- fresh fruit
- cooked fruit
- ice cream
- lemon or passionfruit curd
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- electric beater and mixing bowl
- baking tray covered with baking parchemnt