Individual Pavlova Nests

• Vegetarian
• Gluten free

• Produce

  • 2 cups Fruits, Assorted

• Refrigerated

  • 5 Egg whites

• Baking & Spices

  • 1/2 tsp Cream of tarter
  • 1 cup Granulated sugar
  • 2 tbsp Powdered sugar
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract
  • 1 Whipped cream filing

• Dairy

  • 1 1/4 cups Heavy whipping cream

• Desserts

  • 1 Pavlova nests

Found on thefoodieaffair.com

Description

Ingredients

• Pavlova Nests
• 5 Egg Whites
• ½ teaspoon cream of tarter
• pinch of salt
• 1 cup granulated sugar, superfine (blend regular sugar if you dont have superfine)
• Whipped Cream Filing
• 1¼ cups heavy whipping cream
• 2 tablespoons, powdered sugar
• ½ teaspoon vanilla extract
• 2-3 cups assorted fruits (I used the fruit from this Fresh Fruit Salad in addition to a kiwi)

Directions

• Preheat oven to 225 degrees. Line two baking sheets with parchment paper. For same size nests, draw 3 inch circles on the parchment paper and turn the paper upside down.
• Pavlova Nests
• Beat the egg whites at medium speed until foamy. Add salt and cream of tarter, and beat at medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.
• Put meringue in a pastry bag with a decorator tip (I used Wilton 1M). Outline the nests and fill the bottoms with meringue. Build up the nests with two rows of meringue.
• Bake for 50-60 minutes or until the nests are dry to the touch. Turn off the oven and leave the nests in the oven for 2 hours to continue to dry out.
• Whipped Cream Filling
• Beat the heavy cream with the powdered sugar and vanilla extract on high speed until soft peaks form. Pipe the filling into the nests.
• Top with fruit and enjoy right away.