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Pistachio Mini Pavlova Nests

Delicate meringue nests topped with whipped cream and crushed pistachios, perfect for impressing guests or treating yourself.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Meringue Nests
  • 4 pieces egg whites Use room temperature for better volume.
  • 1 cup granulated sugar Can substitute with erythritol.
  • 1 teaspoon vanilla extract Can be flavored with almond extract for variation.
  • 1 teaspoon cornstarch Helps stabilize whipped cream.
  • 1 tablespoon white vinegar Adds stability to meringue.
For the Topping
  • 1 cup heavy whipping cream Ensure it's heavy for better volume.
  • Crushed pistachios For garnish.

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a clean bowl, whip the egg whites until soft peaks form.
  3. Gradually add the sugar, continuing to beat until stiff peaks form.
  4. Gently fold in the vanilla, cornstarch, and vinegar.
  5. Spoon or pipe the mixture into small nests on the prepared baking sheet.
Baking and Cooling
  1. Bake for 1 hour, then turn off the oven and let the pavlovas cool completely inside.
Topping and Serving
  1. Once cooled, whip the cream until soft peaks form.
  2. Top each pavlova nest with whipped cream and sprinkle with crushed pistachios.
  3. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigerating to maintain crunch.