An easy recipe for delicious Mini Pavlova Nests with blueberries & cream. Crisp & marshmallowy meringue nests are topped with softly whipped cream, fresh berries, and a yummy berry preserve syrup. A decadent but light dessert that is perfect for any celebration!
(This post is made in collaboration with Bonne Maman)
Individual mini meringue nests with berries
This pavlova recipe is perfect for any special occasion or when you need a decadent fruity sweet treat. They not only taste amazing but they are also incredibly beautiful to look at.
The meringue nests in this recipe are crisp and crunchy on the outside, but soft and gooey on the inside. Just the way you want them!
The nest are then topped with softly whipped cream that is lightly flavored with vanilla, along with fresh blueberries, a zesty berry jam sauce, and chopped almond nuts for the ultimate dessert experience.
This classic dessert is a real show-stopper. It has the perfect balance of sweetness and a delicious combination of textures and it is guaranteed to be a crowd-pleaser.
Once the meringue nests are baked to perfection, it is then easy to assemble them and pile them up with delicious fillings and toppings.
The zesty berry jam syrup is so easy to make and it balances and brings this yummy dessert together perfectly.
Another delicious pavlova recipe to try is my Fig Pavlova with Spicy Red Wine Plum Syrup!
What is pavlova?
A pavlova is a dessert made of baked meringue, which is then filled and topped. Traditionally it is filled with whipped cream and topped with fresh fruit.
A pavlova is white in color from the egg whites it is made from and it holds the shape in which it is baked. It has a crisp texture on the outside and a soft, melty texture inside.
This classic dessert is named after the Russian ballerina, Anna Pavlova. While touring Australia and New Zealand in the 1920s, they created this dessert and named it in her honor.
Mini pavlovas are just smaller meringue nests that are a single-serving dessert. They can be filled and topped with a variety of different flavors and textures.
What you will need to make Mini Pavlova Nests with Blueberries & Cream
This recipe needs just a few pantry staple ingredients to make the most perfect mini meringue pavlovas that bake to perfection.
The baked mini pavlova nests are then filled and topped with a few simple, yummy ingredients that complement the meringues perfectly. The ingredients you will need are:
Ingredients for the mini pavlova nests:
- Egg whites. These are the base of the pavlova and are beaten until stiff peaks to give the meringue its soft, fluffy texture and structure.
- White vinegar & cream of tartar. The acid in white vinegar and cream of tartar helps the beaten egg whites hold onto air which helps to give the meringue its volume and to keep it during baking. (Some recipes use 1 teaspoon of lemon juice, but I haven’t personally tried it.)
- Castor sugar. When making meringue, the beaten egg whites will collapse without sugar so this is a very important ingredient. Sugar stabilizes the egg whites during baking and as the mini pavlovas cool, it gives them a wonderful crispy outside and airy inside.
- Cornstarch. This is the key ingredient to achieving a soft, marshmallowy centre to your mini meringues.
- Vanilla pod. Or vanilla extract, to add yummy vanilla flavor and enhance the taste of the meringue nests.
Toppings & Fillings For Meringue Nests
- I topped these pavlova nests with whipped cream, fresh blueberries, chopped nuts - and the star of this dessert: the zesty Bonne Maman berry syrup. This berry syrup is easy to make using lemon zest, lemon juice, and Bonne Maman raspberry preserve. Yum! You can use any preferred berry preserve or jam that you like best for this recipe.
- Other alternative toppings and fillings include curds, custards, mousses, salted caramel sauce, fresh fruit, chocolate shavings, nuts, coconut, and more!
How to make Mini Pavlova Nests with Blueberries & Cream
Preheat your oven to 120ºC and line a baking tray with baking paper.
Place the egg whites and cream of tartar in your stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.
Add the sugar one teaspoon at a time until all the sugar is added. Increase the speed and continue mixing until you reach stiff peaks.
Sprinkle the cornflour, vanilla seeds, and vinegar over the meringue and fold it all in.
Spoon mixture onto the baking paper creating 4 - 6 circle nest-like shapes. Use a palette knife to first create a round shape. Then in strips, pull the meringue in an upward motion until you form your desired shape. Create a small indent on the top of the nest to allow space for the fillings and toppings.
Turn the oven down to 100ºC and place the baking tray on the bottom rack of the oven. Bake the meringues for at least an hour and a half then turn the oven off (without opening the oven) and leave the meringues in the oven for another 5 hours.
Once cooled, top with whipped cream, blueberries, jam syrup, and chopped nuts.
Tips for perfect Mini Pavlova Nests
- Your eggs need to be at room temperature. For best results, your eggs need to be at room temperature before you start whipping them for the meringue. If your egg whites are not at room temperature, place them in a bowl of lukewarm water for about 10 - 15 minutes to remove their chill.
- Be very careful to not get any egg yolk, water, or grease in the egg whites as this will affect their ability to whip up.
- Mix the sugar in a little bit at a time and beat well between each addition.
- The egg whites need to be whipped until stiff peaks are reached. If you can hold the beaten egg whites upside down without them dropping then you have reached stiff peaks. Be careful to then not over-beat as they will start to deflate once mixed with the other meringue ingredients.
- After forming your meringue nests, don’t forget to indent the centre to create space for the fillings and toppings.
- The meringue nests need to be baked right away once formed. Fully preheat your oven and bake immediately otherwise the pavlovas will begin to melt or form a layer of sugar at the bottom.
- Let your pavlovas rest in the oven until completely cooled. Turn your oven off and keep the door closed until the meringues have cooled entirely. Cooling in the oven will help prevent browning and cracking.
- To be able to easily remove your pavlova nests once baked, line your baking sheet with parchment paper. Don't use butter, nonstick spray, wax paper, or foil.
How to store Pavlovas:
Pavlovas can be made up to 3 days ahead of time and then stored at room temperature in an airtight container.
Once they are assembled the filling will start to soften the meringue, so they are best eaten within 3 - 4 hours of assembling.
Can I use frozen egg whites?
Yes, you can use frozen egg whites to make meringue. They should work fine as long as they are defrosted entirely before using them.
Can I make these mini pavlovas into a pavlova cake?
Yes, you can turn these pavlova nests into one big pavlova! Simply place the whole meringue mixture onto a parchment paper-lined baking sheet and shape it into a large circle using a spoon or a spatula. Bake for a longer period of time at a lower temperature.
Can I make this pavlova recipe dairy-free?
Yes! All you have to do is replace the heavy whipping cream with coconut cream or vegan whipping cream.
- 6 egg whites, room temperature
- ½ teaspoon white vinegar
- 330 g castor sugar
- 1 ½ teaspoon cornstarch
- pinch of cream of tartar
- seeds from one vanilla pod (or 1 teaspoon vanilla extract)
- 3 tablespoon Berry Preserve
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Whipped cream
- Fresh blueberries
- Chopped nuts
- Sprigs of rosemary for garnish (optional)
- Preheat your oven to 120ºC and line a baking tray with baking paper.
- Place the egg whites and cream of tartar in your stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.
- Add the sugar one teaspoon at a time until all the sugar is added. Increase the speed and continue mixing until you reach stiff peaks.
- Sprinkle the cornflour, vanilla seeds, and vinegar over the meringue and fold it all in.
- Spoon mixture onto the baking paper creating 4 - 6 circle nest-like shapes. Use a palette knife to first create a round shape. Then in strips, pull the meringue in an upward motion until you form the desired shape. Form a small indent on the top of the nest for fillings and toppings.
- Turn the oven down to 100ºC and place the baking tray on the bottom rack of the oven. Bake the meringues for at least an hour and a half then turn the oven off (without opening the oven) and leave the meringues in the oven for another 5 hours.
- Once cooled, top with whipped cream, blueberries, jam syrup, and chopped nuts.
To Make The Berry Syrup
1. Add the ingredients to a small jug.
2. Stir until well combined.
3. Optionally, microwave for 30 seconds to achieve a thinner pouring consistency.
Pavlovas can be made up to 3 days ahead of time and then stored at room temperature in an airtight container. Once they are assembled the filling will start to soften the meringue, so they are best eaten within 3 - 4 hours of serving.