Mini Pavlova Cookie Nests with Lemon Curd Filling
Delicate mini pavlova cookie nests with a crisp outside and marshmallow-soft inside, filled with tangy homemade lemon curd. A light, elegant dessert perfect for entertaining or a quiet treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings (about 24 mini nests, 2 nests per serving) 1x
- Category: Dessert
- Cuisine: Australian/New Zealand
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar (caster sugar preferred)
- 1 teaspoon cornstarch
- 1/2 teaspoon white vinegar or lemon juice
- 1/2 teaspoon vanilla extract
- Lemon curd (homemade or store-bought), about 1 to 2 teaspoons per nest
- Fresh berries (optional, for garnish)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Separate egg whites into a clean, dry bowl, ensuring no yolk is included. Let whites come to room temperature for about 20 minutes.
- Whip egg whites on medium speed until frothy. Gradually add sugar one tablespoon at a time, continuing to beat until stiff, shiny peaks form.
- Gently fold in cornstarch, vinegar (or lemon juice), and vanilla extract with a spatula.
- Transfer meringue to a piping bag fitted with a round or star tip. Pipe small circular nests about 2.5 inches (6 cm) wide onto the prepared baking sheet, creating a slight well in the center.
- Bake for 1 hour and 15 minutes at 225°F (110°C) until crisp outside but slightly soft inside.
- Turn off oven and leave meringues inside to cool completely, about 1 hour.
- Carefully peel nests off parchment and fill centers with 1 to 2 teaspoons of lemon curd. Garnish with fresh berries if desired.
- Serve immediately or refrigerate filled nests for up to 24 hours. Store unfilled nests in an airtight container at room temperature for up to 3 days.
Notes
Use room temperature egg whites for best volume. Add sugar slowly to avoid deflating meringue. Bake at low temperature to dry out nests without browning. Cool nests in oven to prevent cracking. Fill nests just before serving to keep crisp texture. On humid days, pavlova may absorb moisture and become sticky.
Nutrition
- Serving Size: 2 mini pavlova nests
- Calories: 165
- Sugar: 28
- Sodium: 15
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 30
- Protein: 2
Keywords: mini pavlova, pavlova nests, lemon curd, meringue cookies, easy dessert, gluten-free dessert, homemade lemon curd, party dessert