Mini Summer Fruit Pavlovas

Homemade pavlovas are perfect for a family celebration. Make the meringue nests the night before, then you can quickly assemble with fluffy cream and fresh summer fruit just before the party.
Ingredients
For Meringue Nests:
- 6 Size 7 egg whites at room temperature
- 1 ½ cup caster sugar
- 2 tsp corn flour
- ½ tbsp lemon juice
To assemble:
- 1 ½ cups cream
- 2 cups fresh summer fruit: strawberries, raspberries, blackberries, blueberries
- Fresh mint to garnish
Instructions
- Preheat the oven to 120C. Using your stand mixer, beat the egg whites on high speed for 1 minute until peaks form.
- With the mixer on full speed slowly add the sugar into the stiff egg whites, adding 1 tablespoon at a time, making sure the mixture comes back up to stiff peaks after each spoonful of sugar. Once all the sugar is added, add the lemon juice. Continue to whisk at full speed until the mixture is stiff and glossy. Fold in the corn flour and combine well.
- Line 2 baking trays with baking paper. Place the meringue mixture into 8 circles on the baking paper, using about 3 heaped tablespoons of the mixture to each one. Using the back of a spoon, shape the meringues into nest shape.
- Bake in the oven for 1 hour and 15 minutes, then turn the oven off and let them sit in the oven without opening the oven door until completely cool. (you can leave overnight)
- To Assemble the pavlovas: Whip the cream with an electric mixer until soft peaks form.
- Carefully remove meringues from baking paper. On a serving bowl, place the meringue, top with a generous amount of cream, followed by fruits of your choice and mint. Serve immediately or within 3 hours.
Tried this recipe?Let us know how it was!