Recipes › Kiwi (Fuzzy) › Kiwi Pavlova Mini Nests
Kiwi Pavlova Mini Nests
Individual mini pavlovas — crisp outside, marshmallowy inside — piled with whipped cream and sliced kiwi. The bright acidity of kiwi cuts through the sweet cream and meringue perfectly, and the vivid green against the white looks stunning. An elegant dessert that's less intimidating than a full pavlova.
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Ingredients
- 4 medium ripe kiwi, peeled and sliced into rounds
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- ¾ tsp white vinegar
- ¾ tsp cornstarch
- ½ tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 tbsp powdered sugar
Contains: eggs, milk, sulphites.
Method
- Preheat oven to 265°F. Line a baking sheet with parchment. Draw six 3-inch circles as guides.About 5 min
- Beat egg whites to soft peaks. Add sugar 1 tbsp at a time, beating on high speed, until meringue is thick, glossy, and holds stiff peaks — about 8 minutes. Fold in vinegar, cornstarch, and vanilla.About 10 min
- Spoon or pipe meringue onto circles, building up the edges higher than the centers to form nest shapes.About 5 min
- Bake for 60 minutes until firm and dry to the touch. Cool completely in the oven with the door ajar — at least 1 hour.About 60 min
- Whip cream with powdered sugar to soft peaks. Fill each meringue nest with whipped cream and arrange sliced kiwi on top. Serve immediately.About 8 min
Tips
- Any trace of fat or yolk will prevent the meringue whipping — use a scrupulously clean bowl.
- Cool the meringues in the oven to prevent cracking from the temperature shock.
- Don't fill with cream until serving — meringue softens quickly once topped.
Ring the changes
- Top with a mix of kiwi and strawberries for a classic combination.
- Drizzle with a spoonful of passionfruit pulp over the cream for a tropical upgrade.
Keeping it
Unfilled meringues keep in an airtight container for 2 days. Once filled, serve within 2 hours.
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