Strawberry Mini Pavlova Nests

Treat yourself to these strawberry mini pavlova nests – crispy on the outside, with a chewy center and topped with creamy mascarpone whipped cream and fresh strawberries. They're super easy to make and perfect for any occasion, offering a light and delicious bite of sweetness!

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• Ingredients you need
• How to make Strawberry individual pavlova
• Tips for this recipe
• Variations & Substitutions
• Recipe Questions
• More Meringue and Pavlova Recipes
• Strawberry Mini pavlova Meringue Nests

Mini pavlovas are adorable miniature versions of my classic berry pavlova recipe, resembling delicate meringue nests, served as a dessert alongside fresh strawberries and my luscious mascarpone whipped cream.

This easy recipe mainly consists of meringue cookies made from my French meringue, baked at low temperature for an extended period, resulting in a slightly chewy center and light, crispy exterior.

These meringue nests are incredibly trendy and make for a perfect spring and summer dessert, especially when topped with fresh strawberry slices or other berries and a light, airy whipped topping, making it an ideal treat for any occasion.

Ingredients you need

You need these ingredients to make these strawberry mini meringue nests:

• Egg whites: Use fresh egg whites preferably rather than egg whites aged several days. They must be at room temperature.
• Granulated sugar: An unflavored, superfine sugar if possible, do not use brown sugar or icing sugar.
• Cornstarch: Adds a melting texture like marshmallow to the center of the mini pavlova.
• White vinegar: As an option, the acidity of the vinegar helps to stabilize the whites for a firm meringue. You can replace it with cream of tartar or if you want to make the mini pavlova without the cream of tartar then you can simply use the same amount of fresh lemon juice.
• Vanilla extract: This is optional but you can Add liquid vanilla extract to flavor the pavlova meringue.
• Mascarpone whipped cream: A blend of mascarpone cheese, heavy cream, powdered sugar and vanilla extract
• Strawberries: Fresh strawberries or other fresh fruit with crushed pistachio.

>> Don't throw away your egg yolks: use them to make these egg yolk cookies, a pastry cream, lemon curd or this French buttercream made with only egg yolk.

How to make Strawberry individual pavlova

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Place room-temperature egg whites with vanilla extract in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer. Beat the egg whites on low speed for 5 minutes until the egg whites are frothy and bubbly.

Step 2: Increase speed to medium speed for 5 more minutes until soft peaks form.

Step 3: Reduce speed to low and add caster sugar one tablespoon at a time, leaving 30-50 seconds between each addition. Then turn back to medium-high speed for another 10 minutes until you have a firm meringue.

Step 4: Then add the white vinegar and cornstarch and beat on high speed for a few minutes until the meringue has stiff peaks form and a shiny and airy meringue.

Step 5: The easiest way to do this is to use a pastry bag fitted with a large star or fluted icing tip and fill it with all the meringue. First, prepare your parchment paper by drawing pencil marks with a cookie cutter or an inverted bowl with a diameter of about 4 inches / 10 cm.

You can start by piping a ball in the center, then form a swirl around it and repeat again to get 2 layers of meringue swirls.

How to Make a nest without a piping bag

To make this mini pavlova recipe without a pastry bag, simply spill small amounts of meringue in the center of the markings previously drawn with a pencil on your sheet of parchment paper.

And then shape small birds' nests with an angled spatula or the back of a tablespoon.

Bake the meringue nests

• Preheat the oven to 248°F / 120°C and set up a perforated baking sheet with the baking paper and the mini pavlovas pipped.
• Place the mini pavlova in the oven halfway up and lower the oven temperature to 230°F /110°C.
• Bake the mini pavlova meringues for about 90 minutes without opening the oven door.
• Once the baking time is over, turn off the oven and open the oven door slightly and let the meringue cups cool completely in the oven for at least 1 hour or overnight so that they are dry and crisp.

Mini pavlova decorations

• Place the mascarpone, heavy cream, powdered sugar and vanilla extract in a large bowl and beat with an electric mixer for around 2 minutes until smooth.
• Immediately top mini meringue nest with this frosting, then garnish with sliced strawberries or other fresh fruits, sprinkle pistachios and serve immediately.

Recipe Questions

Why is my pavlova falling apart?

If your meringue falls apart, it has not been sufficiently whipped. You must beat it with an electric whisk, gradually increasing the speed until you obtain a firm and shiny meringue.

Why is my pavlova cracking?

It can crack if the oven is too hot, if you whipped up the whites too quickly or if there is too much humidity.

Why is my pavlova oozing?

The liquid that comes out of the pavlova during cooking is the sugar that melts because it was not properly incorporated into the egg whites.
Check that the sugar is completely dissolved by touching the meringue with your fingertips; you should no longer feel the grains of sugar.

How long does it take to cook small pavlovas?

The mini pavlova recipe should be baked in the oven for about 1 to 1 ½ hours until dry and crisp.

More Meringue and Pavlova Recipes

I hope you love this mini strawberry pavlova. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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