Mini Pavlova Nests

Mini Pavlova Nests! Crisp meringue nests are perfect for filling with a variety of luscious centers. These beautiful, individual pavlovas make a gorgeous holiday dessert.

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Pavlovas are such an elegant dessert — airy, billowing meringue is baked to create a crunchy exterior and soft center and (typically) topped with fruit and whipped cream. It’s no wonder it is storied to have been inspired by a Russian ballerina!

While fruit and whipped cream are more than acceptable as a topping, I reimagined this dessert with a dose of decadence: Crisp, meringue “nests” are sprinkled with toasted coconut flakes, then filled with a dollop of silky coconut custard and drizzled with chocolate. Heavenly.

Don’t let my recipe suggestion curb your own creativity, though — these mini pavlova nests are perfect for filling with all kinds of things, from custards to pastry cream to fruit and ganache.

Looking for more elegant dessert ideas? Try my Raspberry Kringle Pastry, Strawberry Ganache Cookie Cups, or Easy Cherry Mousse Napoleons!

Ingredients

• Egg whites
• Cream of tartar
• Sea salt
• Granulated sugar
• Vanilla extract

For coconut version with coconut custard filling, you will also need:

• Coconut extract
• Toasted Coconut Flakes
• Cornstarch
• Whole milk (or half & half)
• Coconut milk
• Egg yolks

Instructions

Preheat and Prep

Preheat your oven to 200 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats.

Prepare Meringue

Using a stand mixer, whisk together egg whites, cream of tartar, and salt until frothy, about 1-2 minutes.

Gradually add 2/3 cup sugar, whisking until the mixture turns shiny and thick, about 2-3 minutes.

Add vanilla extract, beating well.

Test the meringue’s stiffness by forming peaks; ensure it holds shape.

Gently fold in the remaining 1/3 cup of sugar.

Piping or Spooning:

Use a piping bag with an open star tip to create swirls as a base and walls for the nests. Alternatively, spoon dollops onto the prepared sheets for a more rustic look.

Optional: Sprinkle toasted coconut flakes on the meringues as pictured here.

Baking the Meringues

Bake for 2 hours until dry and crisp. Avoid browning. For extra crispness, turn off the oven and let them sit for 3-4 hours or overnight.

Note for Simpler Preparation: Not confident with your piping skills? Use a spoon to create wells in the meringue for a rustic touch. It’s about taste, not just looks!

Make Custard

Combine sugar, cornstarch, salt in a saucepan. Slowly whisk in milk until smooth. Add coconut milk, egg yolks, and coconut extract.

Whisk constantly over medium heat until the mixture thickens suddenly (about 5 minutes). Don’t step away!

Remove from heat, keep whisking until smooth. Strain through a sieve into a bowl, covering with plastic wrap directly on the custard’s surface. Refrigerate until cool.

Assemble

Whisk the cooled custard until smooth. Fill each meringue nest with a tablespoon of custard.

Tip: Use a plastic bag for easy filling and enjoy the leftover custard as desired!

Final Touch:

Drizzle melted chocolate or caramel over the filled nests and add toasted coconut for extra flavor and presentation.

Expert Tips

• Some people say that “old eggs” make better meringues, though I haven’t tested this theory. Don’t go as far as using expired eggs, but entertain the idea of using up the eggs that have been sitting in the fridge awhile over a fresh carton from the store.
• Make sure your bowl {and your crack} is clean. Your egg crack, I mean. Even a teensy bit of egg yolk or fat will ruin your chances of achieving billowy meringue, so if you accidentally poke a yolk while you’re separating your eggs, don’t be lazy and start over with a clean bowl.
• Check the weather report the day you’re planning on making your meringues. High humidity = sad, sticky meringues. Additionally, letting the meringues sit in the oven {once you’ve turned it off } with the door slightly cracked will help them dry out fully and stay crisp, so if you have time, it’s worth the wait.
• Don’t skip the cream of tartar. I know it’s tempting since it’s not something most people have sitting around in their pantry, but it helps to stabilize the egg whites and ensure that your meringue stiffens up for smooth piping. If you really, really don’t want to spend the few bucks or make the trip to the store, 1/2 teaspoon lemon juice will work in a pinch. But just grab a container during your next grocery trip — it doesn’t expire, so it’ll last forever.
• If you’re intimidated by the thought of piping the meringue nests, skip it and use an ice cream scoop instead. Plop mounds of meringue onto the prepared baking pan and make a well in the center with a spoon before baking. Done and done.
• If you don’t plan on serving the pavlovas the same day that you make them, store them {unfilled} in an airtight container until you’re ready to fill them and serve them. Once they’re filled, the moisture from the custard will obviously encourage them to soften — so eat ’em up quick!
• Not a fan of coconut? Omit the flakes & use a different extract. Just a drop will do! For the custard, replace the coconut milk with plain milk.

Recipe FAQ’s

Variations

Try these other mouthwatering versions of mini pavlova nests!

• Fruit Medley Pavlova Nests: After filling the meringue cups with custard, top them with a mix of fresh berries like strawberries, blueberries, raspberries, and kiwi slices. Drizzle with a light fruit coulis or a touch of honey for added sweetness.
• Citrus Burst Pavlova Nests: Add a twist of citrus to your pavlova by incorporating lemon or orange zest into the meringue mixture. Fill the nests with lemon or orange curd instead of custard, and garnish with fresh citrus segments or candied peel.
• Nutty Indulgence Pavlova Nests: Fold finely chopped nuts like pistachios, almonds, or hazelnuts into the meringue mixture for added crunch and flavor. Fill the nests with a creamy Nutella or chocolate ganache and sprinkle with chopped nuts for a decadent touch.
• Tropical Paradise Pavlova Nests: Mix shredded coconut into the meringue before piping or spooning the nests. Fill them with a pineapple or mango compote, then top with toasted coconut flakes and a dollop of whipped cream for a taste of the tropics.
• Seasonal Spice Pavlova Nests: Add warm spices like cinnamon or cardamom to the meringue mixture for a cozy twist. Fill the nests with a spiced apple or pear compote, and finish with a sprinkle of cinnamon sugar or a dash of nutmeg on top of the custard.

Mini Pavlova Nests

Mini Pavlova Nests! Crisp meringue nests are perfect for filling with a variety of luscious centers. These beautiful, individual pavlovas make a gorgeous holiday dessert.

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Course Dessert

Prep Time 30 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 18 servings

Author Dianna Muscari

Equipment

• Piping Bag
• open star tip
• parchment paper or silicone baking mat

Ingredients  

• 4 egg whites
• ¼ teaspoon cream of tartar
• Pinch of salt
• 1 cup sugar divided
• ½ teaspoon vanilla extract
• ½ cup sweetened coconut flakes lightly toasted

For Coconut Custard filling:

• ¼ cup sugar
• 2½ tablespoons cornstarch
• ¼ teaspoon sea salt
• ½ cup whole milk
• 7 ounces coconut milk
• 2 egg yolks
• ½ teaspoon coconut extract

Instructions 

For Meringue Nests

• Preheat oven to 200°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar and salt. Whisk for about 1-2 minutes until it starts to become frothy, then gradually stream in 2/3 cup sugar. Continue to whisk until the mixture becomes shiny and thick, about 2-3 more minutes.
• Add the vanilla extract; beat well.
• Stop the mixer and remove the whisk attachment. Dip it into the meringue and pull it out straight up, then turn it over so the meringue forms a “peak”. If it holds its shape {“stiff peaks”}, its ready. If not, continue to whisk and test every so often until it does.
• Sprinkle in the remaining 1/3 cup of sugar, and carefully fold it in to the meringue as not to deflate all the fantastic whisking you’ve done.
• Fit a piping bag with an open star tip. Fill the bag with meringue. Pipe about 2 inch swirls {like you are frosting a cupcake, except flat} as the “floor” of your cup, then pipe a “wall” on top of the base. This cup will help hold the custard filling later on.
• Sprinkle the meringues with toasted coconut flakes, if desired. Bake the meringues for 2 hours. They should be dry and crisp, but check to make sure they are not browning. For truly crisp & set meringues, turn off the oven and allow them to sit for 3 to 4 more hours, undisturbed {or even overnight}.*
• NOTE: If all this talk of piping bags and star tips intimidates you, skip it! You can scoop a dollop of meringue onto the parchment or silicone and make a "well" in the center using a spoon. This will make for a more rustic presentation, but it will still work just as well & be just as delicious! Never pass up a recipe just because it might not turn out looking perfect.

For Custard

• Set a small heatproof bowl and a fine mesh sieve nearby.
• In a small saucepan, whisk together sugar, cornstarch and salt.
• Slowly add milk, whisking continually, until the mixture is smooth. Whisk in the coconut milk, egg yolks, and coconut extract.
• Over medium heat, whisk the mixture constantly until it begins to thicken, about 5 minutes. (Note: This will happen VERY suddenly. Don't step away for even a second! It will go from pretty liquidy to a thick pudding-like texture quickly. Just keep whisking.)
• Once the mixture is thickened, remove it from the heat and continue to whisk, whisk, whisk until smooth. Reduce the heat to low, and whisk over low heat for about a minute. (Have I said "whisk" enough times yet?)
• Remove from heat and scrape into the mesh sieve, set over the heatproof bowl. Using the whisk or a spatula, press the custard through the sieve to ensure that there are no lumps. You should have a gorgeously silky custard.
• Cover the custard with plastic wrap, with the plastic wrap directly touching the top of the custard so it does not form a skin. Refrigerate until cool.
• The custard will have solidified a bit if it's fully cooled. Whisk it vigorously to make it as smooth as possible. Fill each meringue nest with about a tablespoon of custard. (Using a zip top plastic bag with a snipped corner makes for easy filling.) You will have leftover custard to enjoy as you please.
• Drizzle with melted chocolate and sprinkle with toasted coconut if desired.

Dianna’s Tips

*A little coconut extract goes a long way in my opinion, so don’t overdo it.

Meringue recipe adapted from Food Network

Coconut Custard recipe adapted from Martha Stewart.